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Amaretto Cheesecake Cupcakes

October 22, 2025

Servings: 24

Prep Time: 20m

Cook Time: 12m

Total Time: 32m + overnight chill

💫 Started with Mamma, now baked with the Gudiyas — a true family ritual.

These little cheesecakes are a family ritual — smooth, creamy, and touched with amaretto.
Perfect for celebrations, and small enough to enjoy this rich delicacy.

Recipe — Amaretto Cheesecake Cupcakes

(Adapted from Shirley Corriher’s CookWise, Pg 222)

Yields 24 satiny smooth and creamy cupcakes

🛠 Hardware

  • Measuring scale
  • 12–14 cup food processor with steel blade (see note)
  • Medium bowl
  • Spatula
  • 2 cup liquid measuring cup
  • Dry measuring cups
  • Measuring spoons
  • 2 cupcake/muffin pans (½ cup capacity each)
  • Cupcake liners (paper or aluminum)
  • 12×18 in baking sheet
  • Plastic wrap (optional)

Note: If processor <12 cups, prepare batter in batches. A stand mixer or hand mixer also works.

🧾 Software

Crust

  • 86 g / 3 oz / ½ cup graham crackers (or chocolate wafers, Biscoff, Marie, etc.)
  • 38 g / 1.4 oz / 3 T sugar
  • 42 g / 1.5 oz / 3 T butter, melted
  • 1.25 g / ¼ t powdered cardamom (optional, but recommended)
  • Nonstick spray

Batter/Filling

  • 454 g / 16 oz cream cheese (2 × 8 oz packages)
  • 200 g / 7 oz / 1 cup sugar
  • 150 g / 5.5 oz / 3 large eggs
  • 8 g / 2 t vanilla extract
  • 2 g / ¼ t kosher salt
  • 60 g / ¼ cup amaretto
  • 726 g / 3 cups full‑fat sour cream

(Optional: White Chocolate Icing)

🧑‍🍳 Algorithm

Crust

  1. Line muffin pans with cupcake liners.
  2. Crush cookies/biscuits in processor or bag with rolling pin.
  3. Stir crumbs, sugar, butter, and cardamom.
  4. Press ~7 g / 1 T into each liner.
  5. Freeze briefly while preparing batter.

Batter/Filling

  1. Preheat oven to 350°F (177°C), rack in middle.
  2. Process cream cheese until smooth, scraping bowl.
  3. Add sugar, blend.
  4. Add eggs one at a time, blending well.
  5. Add vanilla, salt, amaretto.
  6. Blend in sour cream.
  7. Pour ~60 g / 4 T into each liner.
  8. Bake 12 minutes.
  9. Cool 15 minutes, then refrigerate overnight (or freeze).
  10. Serve as is or with White Chocolate Icing.

🍰 Variation — 8‑inch Cheesecake

  • Line 8×3 in pan with parchment, spray.
  • Press in crust.
  • Pour batter, bake in water bath (see detailed steps).
  • Bake 45 min, then leave in oven 1 hr.
  • Cool 2–4 hrs, refrigerate overnight.
  • Invert twice to unmold, serve chilled.

Legacy Note: Started with Mamma, now baked with the Gudiyas — a true family ritual.