Amaretto Peach Cheesecake
Amaretto Peach Cheesecake recipe
Yield
12 servingsPrep
10 minCook
80 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 3 | tablespoons |
margarine
|
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| Body | |||
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 16 | ounces |
peaches
canned halves, drained |
|
| ¼ | cup |
amaretto liqueur
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 45 | ml |
margarine
|
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| Body | |||
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 462.4 | ml/g |
peaches
canned halves, drained |
|
| 59 | ml |
amaretto liqueur
|
*
|
Directions
BASE:
Beat margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450℉ (230℃) for 10 minutes.
BODY:
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.
Pour over crust. Bake at 450 degrees, 10 minutes. Reduce oven temperature to 250 degrees F; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with toasted almond slices and additional peach slices, if desired.
