Delish! I had some concerns about this one when I was developing the recipe. I've never made a cheesecake with an alcoholic beverage in it before - other desserts, yes... but not cheesecake. I wasn't sure if it would work, but it did. I added one tablespoon of Amaretto to the batter, plus I combined that wonderful San Saba River Pecan Company Peach Pecan Amaretto preserves with some Amaretto and swirled it all into the middle. I just poured half the batter in, swirled in dollops of the preserve mixture, and topped it with the rest of the batter. I used the remaining preserves and put them in a food processor along with more Amaretto and a little powdered sugar to make the glaze and the finished it off with some fresh white peach slices in the center and some chopped cinnamon pecans. I was hoping the little chunks of peach and the pecans in the preserves wouldn't sink all the way to the bottom of the batter, and they didn't but they did sink a little.
Next time, maybe I'll add a little more of the batter to the bottom layer and see what happens, and perhaps try adding a little peach nectar to the batter, but I don't want to overpower the delicate flavor of the Amaretto, so I'm not sure about that. I also decreased the amount of sugar in my basic recipe to account for the sweetness of the preserves. It was just right. I'm happy with this one. It's almost time to start seeking inspiration for the next one! I hope I still fit through the pantry door by the time I'm over this crazy cheesecake obsession I'm in the midst of. Stay tuned!
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