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Ingredientes
- 2 Tbsp. butter
- 2 Tbsp. sugar
- 1/2 c. graham cracker crumbs
- 12 ounce cream cheese - (1 1/2 pkgs) softened
- 1/2 c. sugar
- 2 Tbsp. flour
- 2 x Large eggs
- 1 can peach halves - (16 ounce) liquid removed
- 3 Tbsp. Amaretto liqueur
- 1 c. water
Direcciones
- In a small saucepan, heat butter and sugar, stir till well mixed. Add in graham cracker crumbs. Press into the bottom of a well greased 7-inch springform pan.
- Combine softened cream cheese, sugar and flour with an electric mixer till well blended. Add in Large eggs, one at a time, mixing till well blended.
- Reserve 2 peach halves for garnish, puree the remaining peaches in a blender or possibly food processor. Add in peach puree and Amaretto to cream cheese mix, mixing till well blended. 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.
- Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip of folded foil.
- In a 5-qt or possibly larger pressure cooker, add in water and insert trivet. Lower pan into pressure cooker with strip of folded foil.
- Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at second red ring. Cook for 35 min.
- Remove from heat and use Natural Release Method.
- Remove pan, uncover and let cold. After cheesecake cools, run a knife around the edge of pan and unlatch pan. Slice reserved peaches and garnish top of cheesecake. Chill 3 to 6 hrs before serving.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 511 | |
| Calories from Fat 249 | 49% |
| Total Fat 28.19g | 35% |
| Saturated Fat 14.95g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 376mg | 16% |
| Potassium 217mg | 6% |
| Total Carbs 58.26g | 16% |
| Dietary Fiber 1.8g | 6% |
| Sugars 44.14g | 29% |
| Protein 7.7g | 12% |
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