Monday, January 24, 2011

Peach Cheesecake

This is absolutely one of our favorite desserts. I was looking through my freezer, saw some of the peaches I froze over the summer that I had completely forgotten about, and decided right then and there that I was going to make this. So I did! This is one of those scrumptious no-bake-cheesecakes.... although I love the baked kind too! This makes a huge panful, so use a big deep pan, or two pyrex dishes, or half the recipe and make one pyrex size cheesecake. We're all about A WHOLE LOT OF THIS!

2 pkg graham crackers
1 cup melted butter

Mix together. I tend to vary from the recipe at this point and add 1 tsp. cinnamon, 1 Tb. sugar, and 1/2 cup chopped nuts when nobody is looking, if your into that kind of thing. Mix everything, pour into whatever pans you decide to use, and pat down with the back of a spoon.

2 pkg. cream cheese
1 can sweetened condensed milk
1/2 cup lemon juice
1 tsp. vanilla

Soften your cream cheese, and mix all these ingredients together in a super big bowl.

1 pint whipping cream (2 cups for those of you who buy quart sized goodness)
3 Tb. sugar
1 tsp. vanilla

In a separate bowl, mix the cream, sugar, and vanilla and whip until the cream is thick, and stiff peaks form, kind of like marshmallow cream.

Fold the cream into the cheese/condensed milk mixture, until mixed. Pour into pans over the crust.

2 cups water
1 cup sugar
2 Tb. cornstarch
3 oz box peach jello
3-4 cups frozen peaches

Mix water, sugar and cornstarch in large saucepan and cook until clear and boiling. Remove from heat and add jello. Stir till dissolves and add frozen peaches. Stir, then pour peach sauce over cream cheese filling. Refrigerate until topping coagulates. Serve. Use self control to only eat one piece.

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