Amaretto Peach Cheesecake

   Since yesterday was National Cheesecake Day I thought it was very necessary to celebrate properly. =) 

   I had made my first cheesecake about a month ago for a birthday dinner and since then hubs has been requesting {quite frequently in fact} that I make another one. He is not a big dessert fan, but he does love cheesecake.

   The first one I made was raspberry since they were in season, so I decided now that peaches are abundant it would be nice to use those. I think the end results were quite yum-o, although 'D' said he preferred the raspberry.  

Amaretto Peach Cheesecake 

crust:

1 3/4 cups graham cracker crumbs

1/2 cup butter, melted

1/3 cup sugar

Mix together and press into the bottom and part-way up the sides of a spring form pan.

filling:

4-8oz pkgs cream cheese, softened

1 cup sugar

1/8 -1/4 tsp amaretto flavoring {I used oil, but if you use extract will need 1 tsp} 

4 eggs

Mix cream cheese, sugar and flavoring until well blended. Add the eggs and mix well. Pour mixture into crust and bake @ 350* for 45-50 minutes or until center is almost set and top is golden brown.

Remove from oven and place on wire rack. Loosen cake from the edge of pan with a knife and let cool completely before removing sides.

topping:

1/4 cup water

1/4 cup sugar

pinch of salt

1/2 tsp lemon juice

Combine in a saucepan and bring to a boil. Add,

1/8 cup clear jell dissolved in

1/4 cup water

Remove from heat and stir in

drop or 2 of amaretto flavor

1/4 cup light corn syrup

1 1/2 cups fresh peaches, diced

Cool and spread on top of cooled cheesecake. Garnish with toasted almond slices if desired.

Refrigerate 4 hours before serving.

   I sure am thankful we have a special day designated to cheesecake, if for no other reason than it inspired me to make one again. =) They are quite wonderful in my opinion! 

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For the eyes of the Lord range

throughout the earth to

strengthen those whose hearts

are fully committed to Him.

~2 Chronicles 16:9  

♥ Sheila