Fresh Peach Cheesecake

Recipe by Gina McNEILL
READY IN: 1hr 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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