82
Amaretto Peach Cheesecake
1. In a small saucepan, melt butter and sugar,
stir until well mixed. Add graham cracker
crumbs. Press into the bottom of a well greased
7-inch springform pan.
2. Combine softened cream cheese, sugar and
flour with an electric mixer until well blended.
Add eggs, one at a time, mixing until well
blended.
3. Reserve 2 peach halves for garnish, puree the
remaining peaches in a blender or food processor.
4. Add peach puree and Amaretto to cream
cheese mixture, mixing until well blended.
5. Pour into prepared springform pan. Cover the
pan with a greased piece of foil, tightly fitting it
around the edges so no moisture can get in.
6. Cut a piece of foil 2 feet by 1 foot and double
it twice lengthwise to create a strip of folded foil.
7. In a 5-quart or larger pressure cooker, add
water and insert trivet. Lower pan into pressure
cooker with strip of folded foil.
8. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize at
second red ring. Cook for 35 minutes.
9. Remove from heat and use Natural Release
Method, see page 10.
10. Remove pan, uncover and let cool. After
cheesecake cools, run a knife around the edge
of pan and unlatch pan. Slice reserved peaches
and garnish top of cheesecake. Refrigerate 3 to
6 hours before serving.
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
318 calories / 6g protein / 29g carbohydrates / 20g fat
1g dietary fiber / 107mg cholesterol / 234mg sodium
2 tablespoons butter
2 tablespoons sugar
1
/2cup graham
cracker crumbs
12 ounces (11
/2
packages) cream
cheese, softened
1
/2cup sugar
2 tablespoons flour
2 eggs
1 can (16 ounces)
peach halves,
drained
3 tablespoons
Amaretto liqueur
1 cup water
