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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. 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.

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