This amaretto peach cheesecake is light, refreshing and fruity. It’s perfect for an early summer brunch or an evening around the porch with friends, wine spritzers and a few appetizers.
Amaretto Peach Cheesecake
3 Tbsp butter
1/3 cup + 3/4 cup sugar
3/4 cup + 3 Tbsp flour
3 (8 ounce) packages cream cheese
1 (16 ounce) can peaches in syrup, chopped
1/4 cup amaretto liquer
Beat butter with 1/3 cup sugar until fluffy. Blend in one egg and mix well with 3/4 cup flour. Push the crust into the bottom of a 9-inch springform pan. Bake at 450 degrees for 10 minutes.
With an electric mixer on medium speed, blend together cream cheese, 3/4 cups sugar and 3 tablespoons flour.
Add 3 eggs and amaretto liquer, mixing well after each addition.
Add chopped peaches and mix well.
Pour mixture over crust and bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and continue baking for an hour and five minutes. Loosen cake from the rim of the pan and chill.
Try pairing this amaretto peach cheesecake with prosciutto-wrapped stuffed dates for a quick, easy and elegant get-together.