Peaches and Cream Cheesecake


Crust:

c. finely chopped pecans
1 cup flour
1/2 c. brown sugar
1/2 stick butter

Heat oven to 350 degrees and grease bottom of spring form pan. Combine flour and brown sugar, cut in butter until fine crumbs form. Add 1/2 cup chopped nuts. Mix well. Press crumbs into bottom of pan. Bake at 350 degrees for 12 to 15 minutes.

Filling:

2 small packages cream cheese, softened
1 can Eagle Brand milk
1 (8 oz.) sour cream
3 eggs
1/4 tsp. salt
1 tsp. vanilla

In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, eggs, and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50-55 minutes. Turn off and spread sour cream on cheesecake. To minimize cracking, return cake to oven for 1 hour. Chill. Remove from side of pan.

Topping:

2 c. fresh peaches, peeled & crushed
1/2 c. sugar
1/2 c. orange juice
2 tsp. lemon juice
1 tsp. vanilla

Mix peaches, sugar, orange juice in 1 1/2 quart non-aluminum saucepan. Cook and stir over high heat to boiling. Reduce heat to low; simmer, uncovered until sauce thickens, about 15 minutes. Remove from heat. Stir in lemon juice and vanilla; let cool slightly or completely. Serve sauce warm or cold over cheese cake, ice cream, pound cake or waffles. Store in refrigerator.





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