BASE
3 tb Margarine
1/3 c Sugar
1 ea Egg
3/4 c Flour
BODY
3 pk 8-ounce cream cheese, soften
3/4 c Sugar
3 tb Flour
3 ea Eggs
1 cn 16-ounce peach halves, drain
1/4 c Amaretto
BASE: Beat 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, 10 minutes.
BODY: 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, 10 minutes. Reduce oven temperature
to 250; continue baking 1 hour and 5 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with toasted
almond slices and additional peach slices, if desired.
Yields
6 Servings