Peaches & Cream Cheesecake with Chocolate Cookie Crust

Photo by Martha H.
Adapted from painlesscooking.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from painlesscooking.com

Ingredients

  • CHOCOLATE COOKIE CRUST:

  • 2

    Cups finely crushed chocolate wafer cookies

  • 1/4

    Teaspoon nutmeg

  • 1/4

    Teaspoon allspice

  • 1/4

    Cup melted butter

  • PEACHES AND CREAM CHEESECAKE:

  • 3

    Tablespoons softened butter

  • 1/3

    Cup sugar

  • 1

    Egg

  • 3/4

    Cup flour

  • 3

    Packages (8 ounces each) softened cream cheese

  • 3/4

    Cup sugar

  • 3

    Tablespoons flour

  • 3

    Eggs

  • 1

    Can (16 ounces) peach halves drained and pureed

  • 1/4

    Cup amaretto liqueur

Directions

CHOCOLATE COOKIE CRUST: Wrap bottom and up the sides of a 9 inch spring form pan securely with aluminum foil. Combine all crust ingredients and blend until moistened like wet sand. Press into foil wrapped pan; set aside. PEACHES AND CREAM CHEESECAKE: Combine and beat butter and 1/3 cup sugar until light and fluffy; blend in 1 egg. Slowly add ¾ cup flour and blend well; spread dough onto bottom of 9 inch spring form pan. Bake in preheated oven at 450F degrees for 10 minutes; set aside. Combine cream cheese, ¾ cup sugar and 3 tablespoons flour in large mixing bowl. Beat on medium speed until well blended; add eggs one at a time beating well after each. Add peaches and liqueur and mix well; pour over crust. Bake at 450F degrees for 10 minutes. REDUCE OVEN TEMPERATURE TO 250F degrees. Continue baking 65 minutes; loosen cake with knife from rim of pan and cool to room temperature. Refrigerate for 8 hours or overnight; garnish with peach slices and sliced almonds.

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