(Cook Time: 40 minutes
Ingredients:
- 2 cups fine vanilla wafer cookie crumbs
- 1/2 cup butter, melted
- 1/3 cup sugar
- 1/4 cup finely chopped blanched almonds
- 16 ounces cream cheese, room temperature
- 4 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- .
- Topping:
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 package (10 ounces) frozen sliced peaches in syrup, thawed, about 2 cups
- 1/4 cup toasted slivered almonds
Preparation:
Two to four hours before serving, prepare topping. Combine sugar and cornstarch. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture. Cook, stirring constantly, until thickened and clear. Add sliced peaches; heat. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect. Sprinkle with toasted slivered almonds. Chill until serving time. Carefully remove sides of pan to serve.
Makes one 9-inch cheesecake, about 12 to 16 servings.
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