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home > recipes > cheesecakes > amaretto peach cheesecake
Amaretto Peach Cheesecake 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 oven temperature to 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. ** At this time of the year, whne 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 coasrly 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. Cheers, Janet

Amaretto Peach Cheesecake


average rating = 4.5 stars(4.66673 comments available)
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keyword: amaretto
keyword: peach
keyword: cheesecake
ethnicity: italian
recipes for cheesecakes
recipes by janetm
Email Address:
(posted August 18, 1995)

Amaretto Peach Cheesecake


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 oven temperature to 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.

** At this time of the year, whne
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 coasrly 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.

Cheers,
Janet


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+3 comments


from Gretna, La., United States wrote:1  0

it is a very good cheese-cake. One of the very best.
5 starsMarch 9, 2000


from Prattville Alabama, United States wrote:1  0

Fantastic...Instead of apricot glaze, I tried Peach Amaretto syrup as a glaze and it truly complimented the richly flavored cheescake. Again fantastic!!
5 starsFebruary 21, 2000


from Miami, FL, United States wrote:0  4

This sounds very yummy!! i'll make it as soon as i can!! thanks!!
4 starsNovember 16, 1999


 
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