Ingredients Jump to Instructions ↓

  1. Amaretto Peach Cheesecake

  2. 3 Tbsp. butter

  3. 1/3 cup sugar

  4. 1 egg

  5. 3/4 cup flour

  6. 3 8-ounce pkgs. cream cheese, softened

  7. 3/4 cup sugar

  8. 3 Tbsp. flour

  9. 3 eggs

  10. 1 16-ounce can peaches, drained and pureed

  11. 1/2 cup Amaretto Heat oven to

  12. 450F. Beat butter and sugar until light and fluffy.

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

  14. 9-inch springform pan. Bake

  15. 10 minutes.

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

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

  18. 250F and continue baking

  19. 1 hour. Turn oven

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

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

  22. (over night is best).

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

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

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

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

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

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


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