Monday, October 6, 2014

Peaches and Cream CheeseCake!!! - 52 Cakes and Pies at Home

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But not just any Cheesecake, this one is PACKED with peaches.  I made the recipe year round using canned peaches,but I actually used fresh seasonal local Missouri Peaches for this recipe.

And the result is a creamy sweet custard that has peaches in every bite!  Made nice and tall in a Springform pan but could easily be made as bars in a Casserole pan.Makes for a welcome dish at any "Pass a Plate" occasion.  A stand out dish to serve.

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Peaches and Cream CheeseCake!!!

  • FOR THE CRUST - 1 Cup Almonds, Chopped Fine
  • 1 Cup Vanilla Wafer Crumbs
  • 1 Cup Sugar
  • 1/2 Cup Butter, Melted
  • FOR THE CHEESECAKE - 2 (8 Ounce) Bricks Cream Cheese (Softened to Room Temperature)
  • 1/2 Cup Sugar
  • 2 Large Eggs
  • 1 (14 Ounce) Can Sweetened Condensed Milk
  • Juice AND Zest of 2 Fresh Medium Lemons
  • 1/2 tsp Almond Extract
  • 3 TBS Almond Meal (Can substitute All Purpose Flour)
  • 1 (8 Ounce) Can Peaches, Drained
Cooking Directions
  1. Preheat oven to 350 degrees. Prepare a large Springform Cake Pan with Non-Stick Spray.
  2. In the bowl of a Food Processor, add the Chopped Almonds, Vanilla Wafers, Sugar and Butter and pulse 10 times quickly. Transfer this to the bottom of the Springform Cake pan. Press into the bottom of the pan and up the sides about 3/4 of the way.
  3. In the bowl of a stand mixer, mix the soft cream cheese and sugar together with the paddle attachment on low speed until smooth. Add the Eggs, Sweetened Condensed Milk, the Lemon Juice and Zest, Almond Extract and Almond Meal. Mix until creamy and fully combined. Pour this on top of the crust.
  4. Drain the syrup from the can of peaches. Large Dice the peaches.
  5. Evenly spread the peaches on top of the creamy mix and allow them to sink.
  6. Bake for 45 minutes, until the center is set and the edges just start to brown and does not jiggle. Allow to cool before releasing from the springform. Transfer to the Fridge and cool overnight.
  7. Serve Chilled and ENJOY!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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