Ingredients Jump to Instructions ↓

  1. 2 cups fine vanilla wafer cookie crumbs

  2. 1/2 cup butter, melted

  3. 1/3 cup sugar

  4. 1/4 cup finely chopped blanched almonds

  5. 16 ounces cream cheese, room temperature

  6. 4 eggs

  7. 1 teaspoon vanilla

  8. 1/4 teaspoon almond extract

  9. 1/2 cup sugar

  10. 2 tablespoons flour

  11. 1/2 teaspoon salt

  12. Topping:

  13. 2 tablespoons sugar

  14. 1 tablespoon cornstarch

  15. 1 package (10 ounces) frozen sliced peaches in syrup, thawed, about 2 cups

  16. 1/4 cup toasted slivered almonds

Instructions Jump to Ingredients ↑

  1. Combine cookie crumbs, butter, sugar, and almonds. Press crumb mixtureover bottom and sides of buttered 9-inch springform pan; chill. Beat creamcheese until smooth; add eggs, one at a time, beating well after each addition. Beat in vanilla, and almond extract. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust. Bake in 350° oven for 35 to 40 minutes, or until firm. Chill thoroughly in pan. Keep cheesecake in refrigerator.

  2. Two to four hours before serving, prepare topping. Combine sugar and cornstarch. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture. Cook, stirring constantly, until thickened and clear. Add sliced peaches; heat. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect. Sprinkle with toasted slivered almonds. Chill until serving time. Carefully remove sides of pan to serve.

  3. Makes one 9-inch cheesecake, about 12 to 16 servings.

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