Amaretto Peach Cheesecake

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Amaretto Peach Cheesecake

cakes, cheesecakes, cheese

----BASE----
3 tablespoon margarine
1/3 cup sugar
1 each egg
3/4 cup flour
----BODY----
3 pkg 8-ounce cream cheese, soften
3/4 cup sugar
3 tablespoon flour
3 each eggs
1 can 16-ounce peach halves, drain
1/4 cup amaretto

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. 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. Garnish with toasted almond slices and additional peach slices, if desired.