Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 3/4 cup sugar

  3. 3/4 cup cold butter

  4. 3/4 cup sour cream

  5. 1/2 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1 teaspoon almond extract


  9. 1 (8 ounce) package cream cheese, softened

  10. 1/4 cup sugar

  11. 1 egg

  12. 3/4 cup peach preserves

  13. 1/2 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan.

  2. In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at 350 degrees F for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.


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