2
Heat oven to 325 degrees.
3
Line muffin pans with baking cups.
4
Place one cookie in each.
5
Chop 6 additional cookies fine and place in a ziplock bag.
7
Beat cream cheese, flour, and sugar on low speed until well blended but be careful not to over mix. Using low is important so you don't get too much air in the mix, which can cause the cheesecakes to crack.
9
Pour in peach puree and liqueurs.
10
Mix, still on low, just until blended.
11
Distribute batter evenly between the muffin cups.
12
Bake for approximately 20 to 22 minutes. Cheesecakes should be glossy on the top, set, but still jiggle slightly.
13
It can be challenging to tell when cheesecakes are done, and may take you more than one try to achieve the best results. You can't really test these like you would a cake so you kind of get a feel for it by practicing, which is a lot of fun!
14
Cool pans on cookie racks for an hour. They will still be warm and very pliable.
15
Carefully remove each one and place individually on cookie racks.
16
Continue cooling for another 3 hours, if possible before chilling, to avoid condensation forming on top.
17
Refrigerate in tightly sealed containers.
18
You can eat cheesecakes within a couple hours of being baked but, it's best chilled for at least a few hours to overnight so it has time to set and develop that melt-in-your-mouth texture. Plus, until it's cold, it's difficult to tell if it has cooked properly.
19
These freeze well without topping. To thaw, remove from container and place on racks. If you leave them in the Tupperware, moisture forms and drips onto the cakes.
20
Directions For Topping #1
21
Place peach and nectar in a blender and puree until thick.
23
Cook on medium for about 15 minutes to thicken.
24
Add pepper and flavorings.
25
Continue to cook on medium low for 10 minutes.
26
Cool completely before topping cheesecakes.
27
Chill both together before serving.
28
Garnish with slivered almonds.
29
Directions For Topping #2
30
Add jam, nectar, and honey into a saucepan.
31
Heat for 15 minutes on medium heat to thicken.
32
Add zest and flavorings.
33
Simmer along on medium low for another 10 minutes.
34
Cool completely before topping cheesecakes.
35
Chill both together before serving.
36
Garnish with slivered almonds.
