Crust
3 tablespoons margarine
1/3 cup granulated sugar
1 large egg
3/4 cups unbleached all-purpose flour
Filling
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 tablespoons unbleached all-purpose flour
3 large eggs
16 ounces canned peach halves *
1/4 cup almond flavored liqueur (amaretto)*
Peach halves should be drained, and then pureed.For crust, combine 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 degrees F for 10 minutes.For filling, 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 F for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 65 minutes.Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.
More Amaretto Cheesecake Recipes at Best-Cheesecake-Recipes.com
Showing posts with label Amaretto Cheesecake. Show all posts
Showing posts with label Amaretto Cheesecake. Show all posts
Monday, February 15, 2016
Monday, January 20, 2014
Amaretto-Irish Cream Cheesecake
Amaretto-Irish Cream Cheesecake
Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
1/4 cup butter or margarine, melted
1 tablespoon amaretto
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto
Topping
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.
Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.
Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.
Crust
1 1/2 cups vanilla wafer crumbs
1/2 cup blanched whole almonds, toasted and finely chopped
1/4 cup butter or margarine, melted
1 tablespoon amaretto
Filling
24 ounces cream cheese, softened
1 cup granulated sugar
4 eggs
1/3 cup whipping cream
1/3 cup blanched whole almonds, toasted and ground
1/4 cup Irish Cream liqueur
1/4 cup amaretto
Topping
1 1/2 cups sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
Combine first 4 ingredients; firmly press mixture evenly on bottom of a lightly greased 10-inch springform pan. Bake at 350 degrees F for 10 minutes. Set aside to cool.
Beat softened cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees F for 50 minutes; turn oven off, and leave in oven for 30 minutes.
Combine sour cream, the 1 tablespoon sugar and vanilla extract; stir, and spoon over cake. Sprinkle the 1/4 cup almonds around edge. Bake at 500 degrees F for 5 minutes. Cool; chill.
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