Peaches'n'Cream Cheesecake

Peaches'n'Cream Cheesecake
Peaches'n'Cream Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

slices

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • GRAHAM CRACKER CRUST

  • 1 1/4

    cups graham cracker crumbs

  • 3

    tablespoons sugar

  • 1/4

    teaspoon cinnamon

  • 1/4

    cup butter, melted

  • PEACH FILLING

  • 24

    ounces cream cheese

  • 3/4

    cup sugar

  • 5

    teaspoons cornstarch

  • 4

    eggs

  • 1

    egg yolk

  • 1

    teaspoon vanilla

  • 2/3

    cup whipping cream

  • 1 1/3

    cup peeled and finely chopped peaches

  • FRESH PEACH TOPPING

  • 2

    medium peaches, slices

  • 1

    tablespoon lemon juice

  • 1

    cup peach preserves

Directions

GRAHAM CRACKER CRUST In a small bowl stir together crumbs, sugar, and cinnamon. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch sringform pan. Set aside. PEACH FILLING In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Stir in whipping cream. Fold in peaches. Pour the cream cheese mixture over the crust. Bake at 350 for 10 minutes. Lower temprature to 225 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight. FRESH PEACH TOPPING Toss together peaches and lemon juice. Arrange on top of the cheesecake. Chill till serving time. Just before serving, in a small suacepan heat peach preaserves. Dizzle warm preserves over cheesecake.

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