Author Notes
A lovely and easy recipe using fresh peaches. —BerryBaby
Ingredients
- Crust
-
1-1/2 cups
Cinnamon Graham Crackers (one sleeve plus 2 extra crackers)
-
4 tablespoons
Unsalted butter (melted)
-
1/4 cup
Granulated white sugar
- Filling
-
12 ounces
Cream cheese (softened) - 8 oz. pkg plus and half pkg 4 oz.
-
2/3 cup
Granulated white sugar
-
1 teaspoon
Almond extract (or Vanilla extract)
-
2
Large eggs
-
1/2 cup
SOLO Apricot filling (this can be found in the Baking Aisle)
Directions
- Crust
-
Pulse graham crackers in food processor until finely ground.
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Add sugar and pulse 3 times to combine.
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With food processor running add butter until combined.
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Press mixture into a 9" Springform pan.
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Bake for THREE minutes in a 350 degree oven.
-
Remove from oven and set aside.
- Filling
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With a hand mixer, beat cream cheese until smooth.
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Add extract and sugar and beat until combined
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Add eggs one at a time, beating thoroughly after each one.
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Pour into prepared graham cracker shell and bake for 35 minutes on middle rack.
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Remove from oven and cool to room temperature.
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Cover and refrigerate overnight.
-
PEACH TOPPING
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Bring a big pot of water to a simmer and add peaches.
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Simmer peaches for 3-4 minutes until the skins are easy to peel.
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Run peaches under cold water for 15 seconds to remove peels.
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Cut peaches into slices (see photo).
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Mix peaches with one cup of SOLO filling to coat thoroughly.
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Refrigerate peaches until ready to assemble on top of cheesecake before serving.
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Arrange peach slices on top of cheesecake and serve.
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