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Amaretto Peach Cheesecake
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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ress onto the bottom of a 9-inch springform
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aside.
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Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices,
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crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of
pan with remaining graham Brownie bottom cheesecake Heat oven to 325 deg. Lightly grease and flour a 9" springform pan.Set aside. Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan over low heat,stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs,one Chocolate amaretto truffles DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add
butter, a tablespoon at a time, beating with a wire whip until smooth and
creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll
into nuts. Keep truffles "philly" 15 minute cheesecake Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform
pan.
Combine cream cheese and sugar mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in choco 30-min peach port saute Trim fat from chops; sprinkle with salt and pepper. In large heavy skillet,
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or until browned. Remove and set aside.
Pour nectar into pan, stirring to deglaze. Add peache Peach cheese pie Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and
vanilla, beating well after each addition. Pour into the unbaked pie
shell. Bake in 375 degree F. oven for 3 |
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