Peach cheesecake
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Peach cheesecake
  Peach    Cheesecakes  
Last updated 6/12/2012 12:48:53 AM. Recipe ID 10114. Report a problem with this recipe.
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      Title: Peach cheesecake
 Categories: Cheesecakes, Fruits
      Yield: 12 Servings
           -Dottie Cross  TMPJ72B

  1 1/2 c  Vanilla crumbs
    1/4 c  Granulated
    1/4 c  Finely chopped pecans
      6 tb Sweet butter; softened

  1 1/2 lb Creamed cottage cheese
    1/2 c  Granulated sugar
      2    Eggs
      1 ts Vanilla extract
    1/2 c  Light cream
      2 c  Canned peaches;
           - drained and crushed

  1 1/2 c  Sour cream
      1 tb Granulated sugar
      1 c  Canned sliced peaches;
           - drained
   Pan: 9" springform pan Crust: In a medium-size bowl, combine the
  vanilla wafer crumbs, sugar, chopped pecans, and butter. Blend well
  with fingers, fork, or pastry blender. Press or pat the mixture onto
  the bottom and sides of a well-buttered springform pan. Chill in the
  freezer for
       15    minutes.
   Filling: In a large bowl, beat the cottage cheese, sugar, and eggs
  until smooth. Add the vanilla and light cream and continue to beat
  until smooth and fairly thick. Gently fold in the crushed peaches.
  Pour the mixture into the chilled pan. Place the springform pan
  inside of a larger pan containing 1 inch of water and bake in a
  preheated 325 degree oven for 1-1/2 hours. Transfer the cake to a
  wire rack and allow to cool for 30 minutes.
   Topping: In a small mixing bowl, beat the sour cream and sugar until
  smooth. Spread the mixture evenly over the top of the cake and bake
  in a preheated 350 degree oven for 5 minutes. Transfer the cake to a
  wire rack and let cool completely. Remove the sides of the springform
  pan and decorate the top of the cake with the sliced peaches.
  Refrigerate overnight. Remove the cake from the refrigerator 2 hours
  before serving.
   From: Dottie Cross Reformatted for MM by CLM, HCPM52C

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Recipe ID 10114 (Apr 03, 2005)

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