Kats’ Kitchen

Peaches and Cream Cheesecake May 22, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am

Peaches will be in season before we know it!  My family loves peaches.  They are easy to grab along and eat anywhere.  They are juicy and sweet, a perfect healthy snack for any time of the day!

Here is a cheesecake recipe to use up some of those peaches when they are maybe a bit over-ripe or if you are looking for something to bring with to a potluck.  The cheesecake is great.  It has a subtle peach flavor and the glaze and peach topping pairs wonderfully adding just enough peach flavor for the dessert.

Peachrs-and-CreamI used white peaches for this recipe, but any kind would work great!  Also, I made one-half the recipe which made 4 mini-cheesecakes and I topped mine with fresh peaches to add some color for the picture, but really enjoyed the glaze/peach topping that is included in the recipe below.

Peaches and Cream Cheesecake

Cheesecake:

1 1/4 cups – graham cracker crumbs

2 tbsp. – Domino® Granulated Sugar1/4 cup – butter, melted

1 cup – fresh peaches, peeled and sliced

3/4 cup – Domino Granulated Sugar, divided

2 – (8 oz) packages cream cheese, softened

2 – large eggs

1/2 tsp. – vanilla

Glazed Peach Topping:

1/2 cup – Domino Granulated Sugar

1/2 cup – water

2 tbsp. – light corn syrup

2 cups – fresh peaches, peeled and sliced

Preheat oven to 350°F. Combine in medium bowl, graham cracker crumbs, butter and sugar. Stir to moisten crumbs. Lightly spray an 8-inch spring-form pan with nonstick cooking spray. Press crust into bottom of pan. Bake in oven center for 10 minutes. Remove from oven and cool.

Puree peaches and 1/4 cup of sugar in food processor until smooth. Set aside. Beat cream cheese on a medium speed setting, gradually adding remaining sugar until smooth. Add eggs one at a time. Beat until smooth. Add vanilla and pureed peaches. Blend well, but gently. Pour mixture into crumb crust. Place a pan of hot water on the bottom of rack of oven. Place the cheesecake in oven center above the water. Bake at 350°F for 1 hour and 15-20 minutes, or until set. Cheesecake is done when a knife is inserted in the cake’s center comes out clean. Remove from oven, cool at room temperature. Cover and chill.

To prepare glazed peach slices, combine sugar with water and corn syrup in a large skillet. Bring to a boil over medium heat, stirring occasionally. Boil 2-3 minutes, without stirring. Fold in peach slices, reduce heat and simmer 1-2 minutes more. Do not overcook the peaches. Remove peaches from syrup and cool. Reserve syrup and hold at room temperature.

To serve, arrange peaches over top of cheesecake and drizzle well with reserved syrup.

Recipe from the ASR Group

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One Response to “Peaches and Cream Cheesecake”

  1. Ginni Thomas Says:

    YUMMY I’ll save this. My peach was in full bloom and has tons of tiny peach beginnings.

    In His name always Ginni

    Date: Wed, 22 May 2013 12:01:29 +0000 To: ginnit@hotmail.com


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