Peaches & Cream Cheesecake with Chocolate Cookie Crust
By MJH
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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