Fresh Peach Cheesecake

READY IN: 1hr 40mins
Tiggrr
Recipe by Gina McNEILL

I DON'T REMEMBER EXACTLY WHERE I GOT THIS RECIPE BUT IT'S ONE OF MY FAVORITES.FRESH PEACHES ARE IN RIGHT NOW SO TAKE ADVANTAGE OF THEM AND MAKE THIS GREAT CHEESECAKE.

Top Review by Tiggrr

Made this for the Ontario Zaarfest held this weekend. I topped it with peaches that I cooked down with equal parts of icewine & water and added a dash of cinnamon & nutmeg. It was a nice light cheesecake that had the perfect amount of sweetness. It received many, many compliments and even a couple second helpings!.

Ingredients Nutrition

Directions

  1. PREHEAT OVEN 325 degrees F.
  2. SPRAY BOTTOM 9 IN.
  3. SPRINGFORM PAN LIGHTLY WITH OIL.
  4. FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
  5. BOWL,MIX WELL.
  6. PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
  7. BAKE 8-10 MINS.
  8. ,REMOVEAND COOL.
  9. REDUCE HEAT TO 250 degrees F.
  10. FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
  11. GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
  12. ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
  13. GENTLY STIR IN PEACHES.
  14. POUR INTO BAKED CRUST.
  15. PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
  16. PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
  17. BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
  18. TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
  19. COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
  20. IF DESIRED GARNISH WITH FRESH PEACHES.

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