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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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