Delicious late summer flavors of nuts and fruit together in one cheesecake.
Crust:
- 2 c. pecans
Filling:
- 1 c. sugar
- 3 pkg cream cheese
- 1 5 to 6 oz. pkg plain yogurt (Greek or Icelandic)
- 1 tsp vanilla
- 1 tsp almond extract
- 2 TBSP amaretto
- 3 eggs
Topping:
- Fresh sliced peaches
Preheat oven to 350 degrees F.
Finely chop pecans, preferably in a blender. They should be fine enough that they start clumping together. Press them firmly into the bottom of a springform pan.
Beat cream cheese and sugar. Beat in yogurt. Add vanilla, almond, and amaretto; mix well. Add eggs one at a time, mixing on low until just blended.
Bake 50 to 60 minutes at 350 degrees F.
Top with fresh peach slices.
Notes:
Although I have used fresh peaches here because the peaches were ripe and perfect many fruits would go well with the almond/amaretto/pecan cheesecake: pears, strawberries, blueberries, ect. Or top a slice with a spoonful of fruit jam.
I use a silicone and ceramic springform pan. Cooking time should be about 5 minutes less for a traditional metal pan, so check it at 45 minutes. Cheesecake is done when the middle is nearly set.
