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Crust: ½ c. finely chopped pecans 1 ¼ cup flour 1/2 c. brown sugar 1/2 stick butter Heat oven to 350 degrees and grease bottom of spring form pan. Combine flour and brown sugar, cut in butter until fine crumbs form. Add 1/2 cup chopped nuts. Mix well. Press crumbs into bottom of pan. Bake at 350 degrees for 12 to 15 minutes. Filling: 2 small packages cream cheese, softened 1 can Eagle Brand milk 1 (8 oz.) sour cream 3 eggs 1/4 tsp. salt 1 tsp. vanilla In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, eggs, and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50-55 minutes. Turn off and spread sour cream on cheesecake. To minimize cracking, return cake to oven for 1 hour. Chill. Remove from side of pan. Topping: 2 c. fresh peaches, peeled & crushed 1/2 c. sugar 1/2 c. orange juice 2 tsp. lemon juice 1 tsp. vanilla Mix peaches, sugar, orange juice in 1 1/2 quart non-aluminum saucepan. Cook and stir over high heat to boiling. Reduce heat to low; simmer, uncovered until sauce thickens, about 15 minutes. Remove from heat. Stir in lemon juice and vanilla; let cool slightly or completely. Serve sauce warm or cold over cheese cake, ice cream, pound cake or waffles. Store in refrigerator. | Borscht Dinner | Peaches and Cream Cheesecake | Irish Meatballs | Crock Pot Roast Beef | Overnight Cinnamon Rolls | Lemon Poppyseed Muffins | | Return Home | Aries | Taurus | Gemini | Cancer | Leo | Virgo | Libra | Scorpio | Sagittarius | Capricorn | Aquarius | Pisces | Article Menu | |
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