White Peach Cheesecake

This was posted at another site by elaina253. Her comments are: "This is SO GOOD! The amaretto gives it this DISTINCT flavor that is UNFORGETTABLE! a cheesecake lovers must try! :)" The recipe calls for canned white peaches but I think if you have some very juicy fresh ones, they could be used. However, I would poach them to remove the skins.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• CRUST

• 3  tablespoons margarine
• 1⁄3 cup sugar
• 1  egg
• 3⁄4 cup flour

• FILLING

• 24  ounces cream cheese, softened
• 3⁄4 cup sugar
• 3  tablespoons flour
• 3  eggs
• 16  ounces  white peaches, canned halves drained
• 1⁄4 cup Amaretto

Directions

1. Set oven at 450 degrees F.
2. CRUST:
3. Beat margarine and sugar until light and fluffy.
4. Blend in egg.
5. Add flour; mix well.
6. Spread dough onto bottom of 9-inch springform pan.
7. Bake at 450 degrees F for 10 minutes.
8. FILLING:
9. Combine cream cheese, sugar and flour, mixing at medium.
10. speed on electric mixer until well blended.
11. Add eggs, one at a time, mixing well after each addition.
12. Add peaches and liqueur; mix well.
13. Pour over crust.
14. Bake at 450 degrees, 10 minutes.
15. Reduce oven temperature to 250 degrees F; continue baking 1 hour and 5 minutes.
16. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
17. Garnish with toasted almond slices and additional peach slices, if desired.