Amaretto Peach Cheesecake Recipe 435

AMARETTO PEACH CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 450 degrees F Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch springform pan. Drain and puree peaches. 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 for 10 minutes. Reduce oven temperature to 250 degrees F, then continue baking for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced if desired.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

AMARETTO PEACH CHEESECAKE

Steps:

• 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., 10 minutes.
• 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., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 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.

AMARETTO CHEESECAKE

Steps:

• Press Graham Cracker Crust mixture firmly on bottom and 1/2 inch up sides of a 9 inch springform pan.
• Beat cream cheese at high speed with an electric mixer until ight and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup amaretto; pout mixture into prepared pan. Bake at 375F for 45 to 50 minutes or until set.
• Combine sour cream, 2 tablespoons sugar, and 2 tablespoons amaretto;stir well, and spoon over cheesecake. Bake at 500F for 5 minutes. let cool to room temperature on a wire rack; chill. Garnish with almonds, grated chocolate, chocolate leaves, and strawberry halves.

AMARETTO CHEESECAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
• Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
• Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.

AMARETTO CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet., Bake at 325° until center is almost set, 55-60 minutes. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.