Time 1h30m Yield 12 Number Of Ingredients 11 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.
Time 1h45m Yield 8 Number Of Ingredients 12 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl; set aside. Stir the brown sugar, 1/4 cup melted butter, and amaretto liqueur in a 9-inch pie pan until the sugar has dissolved. Arrange the peach slices in the pan and sprinkle with the pecans; set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Beat in the first egg until incorporated, the beat in the second along with the almond extract. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Gently pour the batter over the peaches and pecans. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is golden brown, about 25 minutes. Cool in the pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool.
Number Of Ingredients 12 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.
Time 1h25m Yield 10 serving(s) Number Of Ingredients 10 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.
Time 1h30m Yield 12 servings. Number Of Ingredients 15 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.
Time 1h45m Number Of Ingredients 14 Steps:
- Crust: Add butter to graham cracker crumbs and stir until evenly moistened. Press crumbs over bottom and 1 inch up sides of a 9 inch spring form pan. Bake crust at 350 degrees about 8 minutes or until crust is beginning to brown. Cool on rack. Reduce oven temperature to 325 degrees.
- Filling: Combine peaches, 2 tbsp. sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using, electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs, one at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 1/4 hours. Place hot cheesecake on rack; cool 5 minutes, then run small sharp knife around pan sides to loose. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. Can make up to 2 days ahead. Cover and keep chilled.
- GLAZE: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to a simmer. Strain into a small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets., at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake. To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.
Number Of Ingredients 10 Steps:
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of a 9-inch springform pan. Bake at 450 degrees F for 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed of 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. Continue baking for 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Number Of Ingredients 11 Steps:
Add peaches and liqueur; mix well. Pour over crust; bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill, then garnish with toasted almond slices and additional peach slices, if desired. BASE: Beat 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, 10 minutes. BODY: 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.
