I hope you all are having a wonderful Labor Day & enjoying some time off. If you’re hosting or headed off to a BBQ today, then I highly suggest making this oh-so-yummy peach cheesecake from Paula Deen. Ya, I know ~ we’ll all get back to our diets tomorrow! Enjoy!
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1 tablespoon butter, melted
- 2 eggs
- 12 ounces cream cheese, softened
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 cup peach jam, plus 1 cup
Preheat oven to 350 degrees F.
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.
Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.
*photo & recipe from the Food Network