Carla Hall's Peaches n' Cream Cheesecake

By Shirl

NOT TRIED THE CHEW

Ingredients

• For the Shortbread Crust:
• 2 cups Almond Shortbread Cookie Crumbs
• 2 tablespoons Granulated Sugar
• 1/4 teaspoon Salt
• 5 tablespoons Butter (melted)
• Nonstick cooking spray (for greasing)
• For the Almond Cheesecake:
• 2 pounds softened Cream Cheese (room temperature, very important)
• 1 1/4 cups Granulated Sugar
• 1/4 teaspoon Salt
• 2 teaspoons Almond Extract
• 3 Eggs (room temperature)
• 2/3 cup Plain Yogurt
• 1/2 cup Heavy Cream
• For the Peaches n' Cream Topping:
• 3 Peaches (cut into 1/2-inch thick wedges)
• 1 Lemon (zest and juice)
• 2 tablespoons Brown Sugar
• 2 tablespoons Butter
• pinch of Salt
• 1 cup Heavy Cream

Details

Adapted from abc.go.com

Preparation

Step 1

Mix crust together and place in bottom of springform pan. Wrap foil around bottom of pan.

Whisk cream cheese and sugar together for about 5 min., add eggs and mix, add yogurt and cream and mix, add extract (add less almond extract maybe 1 tsp.)and salt and pour over crust. Don't overmix, it will create air bubbles and cause the cake to fall.

Place in pan, add hot water, bake 325 for 75 min.

Saute peaches etc. over med. to low heat, until softened and caramelized. Serve on top of cheesecake.