Peaches and Cream Cheesecake

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1Made this recipe

Serves: 14


1 1/4 cups graham cracker crumbs

1 tablespoon sugar

1/3 cup butter

6 (8-ounce) packages cream cheese

2 cups sugar

8 eggs

1/2 cup peach schnapps (or brandy)

6 peaches, peeled and cut into wedges

2 tablespoons sugar

2 tablespoons peach schnapps

Whipped cream


01Butter and lightly sugar 9-inch spring form pan. Combine graham crackers, sugar and butter in food processor and pulse (adding more butter, as needed, until mixture becomes coarse.) Remove dough and press firmly into pan.
02Cream together cheese and sugar. Add eggs, one at a time, mix well. Slowly add the schnapps or brandy. Pour over crust and place pan in middle of the oven. Place another pan with water on the bottom of the oven. Bake for 1 hour at 300°F, then 1 hour at 275°F or until firm. Allow to cool for 1 hour before refrigerating overnight.
03Combine the sugar and schnapps in medium size saute pan and heat until sugar melts. Toss in peaches and cool. *Caution when heating, schnapps may ignite.
04Serve each serving with peach compote and whipped cream.

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Sounds delicious

Sounds delicious



Sounds delicious

Sounds delicious