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Amaretto Peach Cheesecake Recipe

Indulge in this decadent Amaretto Peach Cheesecake! Bursting with the juicy sweetness of fresh peaches and the delightful almond flavor of Amaretto, this creamy cheesecake is the perfect summer dessert. A buttery, crumbly crust complements the rich, smooth filling, creating a symphony of textures and tastes. Easy to follow instructions make this impressive dessert achievable for every baker.

Prep Time 30 mins
Cook Time 85 mins
Calories 441.4 kcal
Protein 15g
Rating 4.7 (3 Reviews)
Amaretto Peach Cheesecake 93

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amaretto Peach Cheesecake

  • 1/2 cup (1 stick) softened margarine
  • 2 cups granulated sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 16 ounces softened cream cheese
  • 4 large eggs
  • 2 cups peeled and sliced fresh peaches
  • 1/4 cup Amaretto liqueur

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How to Make Amaretto Peach Cheesecake

  1. Preheat oven to 450°F (232°C).
  2. **Make the crust:** In a medium bowl, cream together 1/2 cup (1 stick) softened margarine and 1/2 cup granulated sugar until light and fluffy.
  3. Beat in 1 large egg until well combined.
  4. Gradually add 1 1/4 cups all-purpose flour, mixing until just combined. Do not overmix.
  5. Press the dough evenly into the bottom of a 9-inch springform pan.
  6. Bake for 10 minutes at 450°F (232°C).
  7. **Make the filling:** In a large bowl, beat together 16 ounces cream cheese (softened), 1 1/2 cups granulated sugar, and 1/4 cup all-purpose flour at medium speed until smooth and creamy.
  8. Add 4 large eggs one at a time, beating well after each addition.
  9. Stir in 2 cups peeled and sliced fresh peaches and 1/4 cup Amaretto liqueur.
  10. Pour the filling over the pre-baked crust.
  11. Bake at 450°F (232°C) for 10 minutes.
  12. Reduce oven temperature to 250°F (121°C).
  13. Continue baking for 65 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
  14. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  15. Run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan.
  16. Let cool completely on a wire rack before removing the springform pan rim.
  17. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  18. Garnish with additional peach slices and sliced almonds, if desired.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

119g

Fat

72g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Desserts Fruit Oven Cheesecake Dietary Pitted Fruit Peaches Equipment 4 Hours Or Less