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This mascarpone cheesecake is absolutely dreamy! It has orange zest, amaretto liqueur, and a crunchy almond cookie crust for a rich and creamy dessert. I love making it as a simple, make-ahead holiday dessert but it’s honestly good any time of the year!

A closeup of mascarpone cheesecake with a bite taken out of it on a white plate with oranges and a green linen in the background.

Last weekend, I brought this cheesecake to my parents’ house for family dinner and I almost dropped the damn thing while slipping on ice. But fear not, my clumsy footing still appreciates the sanctity of $20 worth of cheese and I held onto that cheesecake like Harry held onto the Sorcerer’s Stone. Not that I wouldn’t have pulled a Chandler-and-Rachel and eaten it straight off the ground. (Yes, I did just make a HP-Friends combo reference, and I stand by that decision).

Anyways. I am unashamed to admit that I am currently involved in a love affair with a cheesecake.  I have to say, this is fairly out of character for me. Cheese = yay! Cake = yay! Cheesecake = usually meh. I find many cheesecakes to be too dense, or even worse, crumbly. And oftentimes, they aren’t sweetened enough, leaving the filling reminiscent of a bagel that’s been sitting on the counter getting cold.

But that is not the case with this mascarpone version. It’s based on the cake I used to make in pastry school but it has creamy mascarpone and a splash of nutty Amaretto. So good! And, it’s inspired me to create all kinds of amazing cheesecake recipes. So I get it now.

Mascarpone + cream cheese

Cream cheese, mascarpone, almond cookies, sour cream, oranges, and other baking ingredients in white bowls on a grey counter.

This recipe uses both mascarpone and cream cheese so we get a good mix of creaminess and tang! Make sure both are full-fat for the best flavor and texture. You’ll also need sour cream, oranges, amaretto, almond cookies, almonds, unsalted butter, sugar, vanilla, Kosher salt, & eggs.

Almond cookie crust

A food processor blending almond crust on a grey counter.
Start by crushing the cookies, almonds, and salt in a food processor. Mix in the melted butter to form a thick cookie crust.
A hand using a measuring cup to press almond cookie crust into a pan.
Press the crust into the bottom of a springform pan. Bake the crust until it’s toasty and golden brown. Then, let it cool while you prepare the filling.

Mascarpone filling & bake

A hand adding orange zest to a silver bowl of filling for mascarpone cheesecake.
Beat the butter and sugar. Then, mix in the mascarpone, cream cheese, orange zest, amaretto, vanilla, & eggs until smooth.
Hands pouring a silver bowl of mascarpone cheesecake filling into a pan.
Pour the filling over the cooled crust. Bake just until the edges are set and the center is still a little jiggly. Cool completely.
Hands sprinkling almonds on a mascarpone cheesecake.
After the cheesecake has chilled, decorate it with cookie crumbs, almonds, orange zest, and whipped cream. Enjoy!

Bake just until the edges are set and the middle is still a bit jiggly. Over-baking will for sure cause the cheesecake to crack.

10-inch springform pan

I’ve tested this recipe a couple of times and the best pan option by far is a 10” springform pan. There was too much filling for a 9” springform pan and it ended up being a bit overcooked on the edges.

A cheesecake on a white table next to oranges, an emerald green linen, and a flower vase of white buds.

Storing leftover cheesecake

Place any leftovers in an airtight container, or wrap the top of the pan very well. Refrigerate for 2-3 days.

Water bath hack

I hate a water bath, you hate a water bath. It’s messy and stressful! Here’s what I do instead. Set one rack on the bottom of your oven and one in the center. Then, place a 9×13 pan on the bottom rack. Boil a pot of water and pour it into the metal pan. Next, place the cheesecake on the middle rack and bake as directed. The steam from the water will help the cheesecake bake up perfectly!

    My cheesecake still cracked 🙁

    First off, take a deep breath. (It happens to the best of us.) Then, cover that crack with some cookie crumbs, toasted almonds, caramel sauce, or berries and *let it go*. It’s going to taste amazing and no one will even know. Promise!

    A slice of mascarpone cheesecake with a bite taken out of it on a white counter next to an emerald green napkin, sliced orange, and white bowl of almonds.

    If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

    A slice of mascarpone cheesecake with a bite taken out of it on a white plate with oranges and a green linen in the background.
    5 from 1 vote

    Mascarpone Cheesecake with Orange & Amaretto

    Yield: 8 slices
    Prep Time: 30 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 45 minutes
    This mascarpone cheesecake is one of my favorite desserts to make for the holidays or any special occasion! It's rich, creamy, and has a velvety filling thanks to the mascarpone. The orange zest and amaretto pair so well together, especially with the almond cookie crust. It's just the best!
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    Ingredients

    Almond Cookie Crust

    • 3.5 ounces almond cookies (1 1/2 cups crumbs)
    • 1/2 cup slivered almonds, toasted
    • Pinch of Kosher salt
    • 1/4 cup unsalted butter, melted & slightly cooled

    Mascarpone Filling

    • 1/4 cup unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 16 ounces mascarpone cheese, room temperature
    • 16 ounces cream cheese, room temperature
    • 1 1/2 cups sour cream
    • 1 Tablespoon orange zest (about 1 large orange)
    • 2 Tablespoons amaretto liqueur
    • 2 teaspoons vanilla extract
    • 4 large eggs, room temperature

    Decoration

    • Cookie crumbs, toasted almonds, and/or whipped cream, for serving

    Equipment

    • 10-inch springform pan
    • Food processor (optional)

    Instructions 

    Almond Cookie Crust

    • Grease a 10-inch springform pan with neutral oil or baking spray. Preheat the oven to 350°F.
    • Place the almond cookies, almonds, and a pinch of Kosher salt in the bowl of a food processor. Pulse a few times until you have fine crumbs. (Alternatively, place the cookies, almonds, and salt in a zipper bag and use a rolling pin or wooden spoon to crush the cookies and almonds).
    • While the food processor is running, pour the melted butter into the bowl until the crust forms. It should stick together when you give it a squeeze.
    • Tip the crust mixture into the bottom of the prepared springform pan. Using your hands and/or the bottom of a drinking glass or measuring cup, evenly press the mixture into the bottom of the pan to form the crust. (Don't compact it too much or it'll be difficult to cut!) Bake for 7-8 minutes until it's toasty and golden brown. Let it cool while you make the filling.

    Mascarpone Filling

    • Lower the oven temperature to 325°F. Place a metal 9×13 pan on the bottom rack of your oven. Then, place a rack in the center of the oven. Start boiling a kettle of water.
    • Place the unsalted butter and sugar in the bowl of a stand mixer. (You can also use a hand mixer.) Beat until the mixture is combined, about 1 minute. Then, mix in the mascarpone and cream cheese until it's smooth, scraping the sides every once in a while to prevent lumps.
    • Add the sour cream and beat until everything is thoroughly combined. Add the orange zest, amaretto, and vanilla, and beat until the mixture is creamy and doesn't have any lumps.
    • Next, add the eggs one at a time, beating just until the filling is combined. Don't over-mix the filling or it could cause the top of the cheesecake to crack. Pour the cheesecake filling over the cooled crust.
    • Once the water is boiling, carefully pour it into the 9×13 pan on the bottom rack until it's at least 1 inch full. Immediately place the cheesecake on the middle rack and shut the oven door. Bake for 50-55 minutes, just until the edges are set and the middle is still a bit jiggly. (The cheesecake could take up to 1 hour and 5 minutes depending on the accuracy of your oven.)**
    • Once the cheesecake is baked, turn off your oven, crack the oven door, and let the cheesecake cool for an hour. Then, remove the cheesecake from the oven and let it cool on a wire rack at room temperature for another hour. Wrap the cheesecake with plastic wrap (or a reusable bowl cover) and let it chill in the fridge for at least 4 hours until it's fully set. I usually let it set overnight.

    Decoration & Assembly

    • Remove the cheesecake from the fridge and decorate with cookie crumbs, toasted almonds, and/or whipped cream, if desired. Slice and serve!

    Notes

    Pull your filling ingredients out of the fridge about 30-60 minutes before you make the recipe. Room-temp ingredients will prevent lumps and cracks.
    Don’t open the oven too much. Drafts can cause the top to crack.
    If the top is browning too much, just tent it with foil. The cheesecake will be a little brown on the edges but shouldn’t be dark brown or burnt.
    Run a knife around the edge of the pan before you release the sides of the springform. Otherwise, the cheesecake could stick and split!
    For clean edges, slice the cheesecake when it’s cold. Dip a sharp knife into a cup of hot water, wipe it off with a clean towel, and slice. Rewarm the knife with each cut for pretty, clean slices.
    This cheesecake will make 8 large or 12 small servings.
    Cuisine: American
    Course: Dessert
    Author: Sara Lynn Hunt Broka
    Serving: 1slice, Calories: 711kcal, Carbohydrates: 50.8g, Protein: 14.5g, Fat: 51.2g, Saturated Fat: 29.1g, Cholesterol: 209mg, Sodium: 435mg, Potassium: 265mg, Fiber: 1.3g, Sugar: 37.5g, Calcium: 196mg, Iron: 2mg
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