Amaretto Peach Cheesecake Recipe - butter

Method

• 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.