Peaches & Cream Cheesecake

By zircon50

Ingredients

• Crust:
• 1 1/4 cups - graham cracker crumbs
• 2 tbsp. - Granulated Sugar
• 1/4 cup - butter, melted
• Filling:
• 1 cup - peaches, peeled and sliced (1-2 medium peaches)
• 3/4 cup - Granulated Sugar, divided
• 2 - (8 oz.) packages cream cheese, softened
• 2 - large eggs
• 1/2 tsp. - vanilla
• Glazed Topping:
• 1/2 cup - Granulated Sugar
• 1/2 cup - water
• 2 cups - peaches, peeled and sliced

Preparation

Step 1

Preheat oven to 350°F.

In medium bowl, combine ingredients for crust, mix well. Press evenly into bottom of greased 8" springform pan. Bake 10 min. Remove from oven and cool. Leave oven on.

Purée peaches and 1/4 cup of sugar in food processor until smooth; set aside. Beat cream cheese on medium speed, gradually adding remaining sugar until smooth.

Add eggs one at a time. Beat until smooth. Add vanilla and puréed peaches. Gently, blend well. Pour mixture into crumb crust. Place pan of hot water on the bottom rack of oven. Place cheesecake in oven, center above water.

Bake at 350°F for 1 hr. and 15-20 minutes or until set. Remove from oven, cool completely. Cover and chill.

Glazed Peach Topping:
Combine sugar with water in a saucepan. Stir over low heat until sugar dissolves; stirring continuously. Allow sugar mixture to cool. Carefully fold in peach slices. Spoon peach slices over cheesecake. Top with remaining mixture.