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