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 Spumoni Cheesecake Recipe


  • 1 cup finely ground pistachios

  • 3/4 cup finely crushed graham crackers

  • 1/3 cup butter, melted

  • 3 8-ouonce package cream cheese, softened

  • 1 cup sugar

  • 2 tbsp all-purpose flour

  • 1 tsp vanilla

  • 2 eggs

  • 1 egg yolk

  • 2 tbsp milk

  • 2 tbsp amaretto

  • 1 cup whipping cream

  • 1/4 cup grated semisweet chocolate

  • Chopped pistachios

  • Sliced strawberries


  1. Preheat oven to 375F. Grease the bottom and 1 1/4 inches up the side of a 9-inch spring form pan; set aside.

  2. For crust, in a medium bowl combine the 1 cup ground pistachios and the finely crushed graham crackers. Stir in melted butter. Press crumb mixture onto the bottom and about 1 1/4 inches up the side of the prepared pan. Cover and chill

  3. For Filling, in a large mixing bowl combine cream cheese, sugar, flour, and vanilla; beat with an electric mixer on medium speed until combined. Add whole eggs and egg yolk all at once, beating on low speed just until combined. Stir in milk and amaretto.

  4. Pour filling into crust-lined pan. Place in shallow baking pan in oven. Bake for 35 to 40 minutes or until center appears nearly set when shaken.

  5. Cool in pan on a wire rack for 15 minutes. Loosen crust from side of spring form pan; cool for 30 minutes more. Remove side of spring form pan; cool completely. Cover and chill for 4 to 24 hours.

  6. Just before serving, in a medium bowl beat whipping cram with an electric mixer on medium speed until stiff peaks form. Sprinkle cheesecake with 3 tbsp of the grated chocolate.

  7. Pipe whipping cream on top of cheesecake. Sprinkle with remaining 1 tbsp grated chocolate and chopped pistachios. Arrange sliced strawberries on top.

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