Ingredients
Crust
| 1-1/2 cup | Graham-cracker crumbs | | 1/3 to 1/2 cup | butter |
Filling
| 12 oz. | cream cheese, softened | | 1/2 cup | sugar | | 1/4 tsp. | salt | | 1 tbsp. | all-purpose flour | | 3 | eggs, slightly beaten | | 1 cup | sour cream | | 1 tsp. | vanilla |
Topping
| 1 can | (15-1/4 oz.) sliced peaches, drained (reserve 1/2 cup liquid per can) | | 1 tsp. | unflavored gelatin | | 1 tsp. | lemon juice | | 2 tbsp. | sugar | | 1/4 tsp. | grated lemon zest |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Crust:
Preheat oven to 350°F. Combine crumbs and butter. Press mixture evenly over the bottom and up the sides of a 9-inch springform pan or 9-inch round layer-cake pan with a removeable bottom. Bake 10 minutes.
Filling:
Soften cream cheese at room temperature; whip until smooth. Blend in sugar, salt and flour. Add eggs, sour cream and vanilla; blend well. Pour into baked crust. Bake in 350°F oven 25 minutes or until cheesecake is set in center. Cool.
Topping:
Arrange peach slices in spoke-fashion on cooled cheesecake. Soften gelatin in lemon juice and liquid from peaches. Add sugar and lemon zest. Heat until sugar and gelatin are dissolved. Cool until slightly thickened. Carefully spoon over peach slices. Chill thoroughly.
Similar Recipes
peach cheesecake