* Peach halves should be drained, and then pureed. Combine margarine 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 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on 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 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. Posted by Fred Ball to the Fidonet National Cooking echo 9-98 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 342 (50%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 410.7mg||126 %|
|Sodium 409mg||14 %|
|Potassium 212.5mg||6 %|
|Total Carbohydrate 74.9g||22 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 74.7g|
|Protein 14.9g||21 %|
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Calories per serving: 689
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