Dessert Recipes

Peach-Glazed Cheesecake
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Crumb Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup Swiss Valley Farms butter melted
  • 16 oz. Swiss Valley Farms cream cheese softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup Swiss Valley Farms sour cream
  • 2 tsps grated lemon peel
  • 1 tbl lemon juice
  • 1 16-oz can sliced peaches drained
  • OR 1 ? cup sliced fresh peaches
  • 1/2 cup peach OR apricot preserves

Heat oven to 350?F. For crust, combine cracker crumbs and sugar. Stir in butter until evenly mixed. Firmly press onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake 10 minutes. Cool.
For filling, beat together cream cheese, sugar and salt until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream, lemon peel and juice. Pour onto crumb crust. Bake 40 to 45 minutes. Cool.
For topping, arrange peaches in spoke fashion on top of cooled cheesecake. Heat preserves just until melted. Spoon over peaches. Chill several hours.
Dessert Recipes

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