Ribbon of Peach Cheesecake
Source of Recipe
TOH
Ribbon of Peach Cheesecake
Crust:
1/2 cup chopped pecans
1 cup graham cracker crumbs
1/4 cup butter
2 Tbsp. sugar
Cheese Filling:
3 8 oz. pkgs. cream cheese
1/2 cup sour cream
1 can sweetened condensed milk
( I used Eagle Brand)
1 tsp Vanilla
3 eggs, slightly beaten
Peach Puree:
21 oz. can peach pie filling
2 Tbsp cornstarch
2 Tbsp brown sugar
1 tsp almond extract
Combine pecans, graham cracker crumbs, butter and sugar. Press into a 9” Spring From pan. Set aside. Puree peach filling until smooth. Combine cornstarch and 2 Tbsp brown sugar. Stir into pureed peaches. Heat until thick and bubbly. Remove from heat and stir in almond extract. set aside to cool. Combine cream cheese, sour cream, condensed milk, and vanilla in mixing bowl. Beat at medium speed for 3 to 4 minutes. add eggs all at once and beat on low speed until mixed. Pour 1/3 of cream cheese mixture into prepared crust. Top with 1/3 cup peach puree mixture. Swirl peach mixture into cream cheese mixture using a knife. Repeat layers twice, ending with peach puree. reserve remaining puree for topping. Bake at 350º for one hour or until center appears nearly set. Let cool on wire rack. Pour remaining puree on cake when cool. Add sliced peaches on top. Refrigerate until ready to serve.
|
Â
Â
Â
|
member logon
