A Once in awhile Treat; Yummy to the Tummy...

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Amaretto Peach Cheesecake

Eating healthy and deprivation are not synonymous. Learn to make peace with your favorite foods and then you’ll be less likely to binge. Keep in mind also that there’s always a good substitution for a high fat and high sugar ingredient. Enjoy!

3 TBS Butter

1 TBS Canola Oil

1/3 cup Sugar or Splenda

1 Large Egg

¾ cup Whole Wheat Pastry Flour

3 (8oz) pkgs Fat-Free Cream Cheese, Softened

¾ cup Sugar or Splenda

3 TBS Whole Wheat Pastry Flour

2 Large Eggs, 1 egg white

16 oz Frozen Peaches, thawed and pureed

¼ cup Almond Flavored Liqueur


It’s always up to you whether you use sugar or Splenda. I would suggest that you use Splenda in place of sugar in at least one of the required ingredients. Also,if you decide to use canned peaches instead of frozen, get them in light syrup and drain well before pureeing.


Combine butter, oil and sugar until light and fluffy.

Blend in egg. Add flour; mix well.

Spread dough onto bottom of 9-inch springform pan.

Bake at 450°, 10 minutes.

Combine cream cheese, sugar and flour; mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust.

Bake at 450°, 10 minutes.

Please watch this cake carefully, this is too good to let it burn.

Reduce oven temperature to 250° and continue baking 65 minutes.

Loosen cake from rim of pan; cool before removing rim. Chill.

Garnish with additional peach slices and sliced almonds, if desired.

This is your every once in a while treat.