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Peaches & Cream Cheesecake with Chocolate Cookie Crust

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Rate this recipe 4.6/5 (21 Votes)

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

Details

Adapted from painlesscooking.com

Preparation

Step 1

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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