Amaretto Peach Cheesecake Recipe

• 2 Tbsp. butter
• 2 Tbsp. sugar
• 1/2 c. graham cracker crumbs
• 12 ounce cream cheese - (1 1/2 pkgs) softened
• 1/2 c. sugar
• 2 Tbsp. flour
• 2 x Large eggs
• 1 can peach halves - (16 ounce) liquid removed
• 3 Tbsp. Amaretto liqueur
• 1 c. water

1. In a small saucepan, heat butter and sugar, stir till well mixed.
2. Add in graham cracker crumbs.
3. Press into the bottom of a well greased 7-inch springform pan.
4. Combine softened cream cheese, sugar and flour with an electric mixer till well blended.
5. Add in Large eggs, one at a time, mixing till well blended.
6. Reserve 2 peach halves for garnish, puree the remaining peaches in a blender or possibly food processor.
7. Add in peach puree and Amaretto to cream cheese mix, mixing till well blended.
8. Pour into prepared springform pan.
9. Cover the pan with a greased piece of foil, tightly fitting it around the edges so no moisture can get in.
10. Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip of folded foil.
11. In a 5-qt or possibly larger pressure cooker, add in water and insert trivet.
12. Lower pan into pressure cooker with strip of folded foil.
13. Close lid and bring pressure to second red ring (15 pounds pressure) over high heat.
14. Adjust heat to stabilize at second red ring.
15. Cook for 35 min.
16. Remove from heat and use Natural Release Method.
17. Remove pan, uncover and let cold.
18. After cheesecake cools, run a knife around the edge of pan and unlatch pan.
19. Slice reserved peaches and garnish top of cheesecake.
20. Chill 3 to 6 hrs before serving.
21. This recipe yields 6 to 8 servings.

butter, sugar, graham cracker crumbs, cream cheese, sugar, flour, eggs, peach halves, liqueur, water

Taken from cookeatshare.com/recipes/amaretto-peach-cheesecake-64476 (may not work)