3 tb Margarine
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
Peach halves should be drained, and then pureed.
1. Combine margarine and sugar until light and fluffy.
2. Blend in egg.
3. Add flour; mix well.
4. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes.
5. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Add peaches and liqueur; mix well. Pour over crust.
8. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill. Garnish with additional peach slices and sliced almonds, if desired.
1/3 c Sugar
1 Large Egg
3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened
3/4 c Sugar
3 tb Unbleached All-purpose Flour
3 Large Eggs
16 oz Canned Peach Halves *
1/4 c Almond Flavored Liqueur
Peach halves should be drained, and then pureed.
1. Combine margarine and sugar until light and fluffy.
2. Blend in egg.
3. Add flour; mix well.
4. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes.
5. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
6. Add eggs, one at a time, mixing well after each addition.
7. Add peaches and liqueur; mix well. Pour over crust.
8. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill. Garnish with additional peach slices and sliced almonds, if desired.
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