Peach Cobbler Cheesecake

You'll succumb to the crunch of amaretti (Italian cookies) combined with the fruity flavor of our cheesecake squares and fresh peach squares.

Keywords associated with the recipe: desserts
Preparation time: 15 minutes

Cooking time: 2 hours 40 minutes

Servings: 16

* Ingredients

°1 package (200 g) Amaretti Almond Biscuits
°1/4 cup (50 ml) melted butter

°2 packages (8 ounces or 250 grams each) cream cheese, at room temperature
°1/2 cup (125 ml) granulated sugar
°3 eggs
°2 tbsp. 1 tablespoon (25 ml) lemon juice
°1 c. (5 ml) almond extract
°1/2 tsp. (2 ml) vanilla
°1/4 cup (50 ml) peach or apricot jam (without pieces inside)
°2 medium Ontario plums, peeled, halved and cored
°1 c. 1 tablespoon (15 ml) orange juice or water (optional)

* Directions :

Reduce the cookies in a food processor to approximately 1 1/2 cups (375 ml) of fine crumbs. In a small bowl, mix the biscuit crumbs with the butter. Press the resulting mixture firmly into a 9-inch (2.5-liter) square cake pan. Cool it while preparing the filling.
In  bowl, whisk cream cheese with an mixer to smooth. Add sugar and continue beating. Good mixing. Then add the eggs one at a time, stirring well in each one. Pour lemon juice, almond extract, and vanilla into the mixture. Pour everything over the crust. Bake in a 350°F (180°C) oven for 35 to 45 minutes, until edges are golden. Use a knife to separate the preparation from the sides of the mold. Put it in the fridge for at least 2 hours, then cut it into 16 squares.

In  saucepan, melt jam on low heat. Cutting peaches into quarters and arrange two on each square (cut any excess if necessary). Brush the peaches completely with the melted jam. If the jam is too thick, add orange juice.

Enjoy !