Source:

Carol

Serves/Makes:10 or more

Ingredients

• 3 tbsp (45 ml). margarine
• 1/3 cup (80 ml) sugar
• 1 egg
• 3/4 cup (175 ml) flour
• 3 8 oz (224 grm). packages cream cheese, softened
• 3/4 cup (175 ml) sugar
• 3 tbsp (45 ml). flour
• 3 eggs
• 1 16 oz (448 grm). can peach halves, drained, pureed
• 1/4 cup (60 ml) almond flavored liqueur
• Garnish:
• toasted sliced almonds, optional
• canned peach slices, optional

Preparation

• Combine margarine and sugar until light and fluffy.
• Blend in egg.
• Add flour; mix well
• Spread dough in bottom of 9 inch springform pan.
• Bake at 450 degrees (225 C.) for 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 (225 C.) for 10 minutes.
• Reduce oven temperature to 250 degrees; continue baking 65 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with additinal peach slices and sliced almonds, toasted, if desired.

Comments

From the Philadelphia Cream Cheese Kraft cookbook.