There is nothing I love more in the summer than fresh peaches. My Dad also loves peaches. To celebrate my Daddy’s 85th birthday, I created this recipe for him. This cheesecake is very creamy and delicious. Fresh Peach Cheesecake, he told me I hit a home run with this one. Enjoy!
Ingredients for Crust:
1 1/2 packages of Keebler Sandies Cookies, crushed
4 Tablespoons melted butter
Preheat oven to 350 degrees. Combine cookie crumbs and butter. Pat on the bottom of a prepared (I use non stick baking spray) 9″ springform pan. Bake 6 minutes and cool completely while preparing cheesecake batter.
Ingredients for Cheesecake Batter:
3 8 ounce cream cheese, room temperature
1 cup sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 peach extract*
1 cup sour cream
3 heaping Tablespoons corn starch
3 cups of chopped peaches, about 7-8, depending on the size of the peaches
In a mixer, beat cream cheese until smooth. Mix in sugar. Add eggs, one at a time. Blend in extracts. Add in sour cream and corn starch. At this point I stopped and chopped up my peaches and folded them in the cheesecake batter. Bake 50-55 minutes. Do not over bake. Cool completely and refrigerate.
5-6 ripe peaches, peeled and sliced
6 ounces of Sprite or 7-Up
1/2 cup peach preserves
3 Tablespoons honey
Place sliced peaches in a bowl of Sprite or 7-Up. This will prevent the peaches from turning brown. By putting them in soda, I find there is no taste but if I dipped them in lemon juice, the peaches would taste like lemon. In a separate bowl, stir the peach preserves and honey together. Take the peaches out of the bowl of soda and blot them on paper towels. Arrange on top of cheesecake. Spoon or brush on the preserves that have been mixed with honey. Store in the refrigerator.
*Three Tablespoons of Peach Schnapps can replace the peach extract or you can leave it out.