->Amaretto Peach <-

3 Tbsp. butter

1/3 cup sugar

1 egg

3/4 cup flour

3 8-ounce pkgs. cream cheese, softened

3/4 cup sugar

3 Tbsp. flour

3 eggs

1 16-ounce can peaches, drained and pureed

1/2 cup Amaretto Heat oven to

450F. Beat butter and sugar until light and fluffy.

Add egg and blend well. Add flour and blend well. Spread into a

9-inch springform pan. Bake

10 minutes.

Beat cream cheese, sugar, and flour until well blended. Add eggs,

one at a time, mixing well after each addition. Add peaches and Amaretto and mix well. Pour over crust. Bake 10 minutes. Reduce

250F and continue baking

1 hour. Turn oven

off and allow cheesecake to cool in oven for an additional hour.

Cool to room temperature and then refrigerate for at least 4 hours

(over night is best).

I garnish this with toasted slivered almonds and peach slices. and an apricot glaze over the top.

When peach are fresh and wonderfully flavored, substitute 1 1/2

pounds of fresh peaches. Plunge into boiling water for a few

seconds and peel. Remove seed and coarsley dice. If they are very

soft and ripe just puree, if they are a bit hard, I microwave them

with a sprinkle of water for a minute of 2 and then puree.