Amaretto Rice Cheesecake


  • 1 cup, cooked Texmati® White Rice
  • Crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 cup almonds, finely chopped
  • 1/4 cup unsalted butter, melted
  • Filling
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 packages (8oz. each) cream cheese
  • 1 cup sugar
  • 1 tablespoon almond flavored liqueur
  • Topping
  • 1 cup sour cream
  • 1 tablespoon almond flavored liqueur
  • 1 tablespoon sugar
  • 1/3 cup toasted sliced almonds


  • 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.