Amaretto Rice Cheesecake

Serves 10 to 12
2 Member Ratings

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  • White Rice
    Always white and fluffy, Carolina Rice complements your meal. It’s so easy to invent delicious, nutritious family meals with Carolina.


For the Crust:
1 cup graham cracker crumbs
2 Tbsps sugar
1 tsp ground cinnamon
1 cup almonds, finely chopped
1/4 cup unsalted butter, melted
For the Filling:
1/4 cup sugar
1 tsp ground cinnamon
1 cup Carolina® White Rice
2 pkgs (8 oz. each) cream cheese
1 cup sugar
2 each eggs
1/3 cup almond flavored liqueur
For the Topping:
1 cup sour cream
1 Tbsp almond flavored liqueur
1 Tbsp sugar
1/3 cup toasted sliced almonds

Cooking Directions

Preheat oven to 350ºF.

To prepare crust: In a medium bowl, combine all dry ingredients. Pour in butter and mix until crumbs are moist. Press into a buttered 9-inch cheesecake pan. Refrigerate.

To prepare filling: Bring 2 cups water to a boil. Stir in sugar, cinnamon and rice. Reduce heat, cover and cook 20 minutes. Cool. Combine ½ of the cooked rice, cream cheese and sugar in a large mixing bowl. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Blend in liquor and remaining cooked rice. Pour mixture into prepared crust. Bake 1 hour, or until center is just set.  Remove from oven.

To prepare topping: Blend sour cream, liquor and sugar. Spread over cake and bake 10 more minutes. Cool. Refrigerate 8 hours or overnight. Garnish with almonds.

For best results and a more creamy texture and flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.