Peaches & Cream Cheesecakes

Peaches & Cream Cheesecakes 

Hi everybody :)

When I saw this recipe on Jane's blog, I knew it would be great make ahead dessert. She also have it in her cookbook, I'm so glad I won a copy.

I wanted something peachy for another peach post in August. It's pitiful to have only one peach recipe for Peach Month so I  played around with the flavor of this recipe a little.  I used a gingersnap crust because it would go so well with the peach schnapps and preach preserve. I also downsized the recipe for my small family, so feel free to double it.

Peaches & Cream Cheesecakes adapted from Make Ahead Meals for Busy Moms

Ingredients

The Crust:
1/2 cup plus 2 tablespoons gingersnap, crushed
2 tablespoons sugar
1/2  teaspoon cinnamon
Pinch salt (not in picture)
2 tablespoons butter, melted

The Filling:
1 (8 oz.) package cream cheese, softened
1 tablespoon peach schnapps
1 large egg
1 tablespoon fresh lemon juice
1/4 cup sugar

Topping:
Peach Preserve or Peach Jam

A Day Ahead
1.  Preheat the oven to 350°F.  Line 6 jumbo muffin cups with paper baking cups.  Set aside.

2.  In a small bowl, mix the gingersnap crumbs, 2 tablespoons sugar, cinnamon, salt, and melted butter.

Crumb Mixture

Reserve 2 tablespoons of crumb mixture for garnish, set aside.  Place 2 tablespoons of the crumb mixture in each muffin cup.  Press down on the crumbs with something flat to form a  crust.  Set aside.

3.  In a large mixing bowl, beat the cream cheese until fluffy.  Add the peach schnapps, eggs, lemon juice, and sugar, and beat until smooth. 

Filling Mixture

 Fill each baking cup with about 3-4 tablespoons of the cheesecake mixture. 

Uncooked

Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface.  Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack. NOTE: They will fall in the center slightly while cooling.

Cooked

4.  Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.


Before Serving
Remove the paper liners and top each cheesecake with 2 tablespoons of peach preserve and sprinkle with reserved crumb mixture. Keep covered and refrigerated.

Makes 6 jumbo muffin cheesecakes

What I Think:
They were SSSSOOO DELICIOUS!!! The creamy filling, the gingersnap crust; MAGNIFICENCE! The flavors blended together perfectly. Make sure to use a fruity jam or preserve with this, I used Smucker's Peach Preserve, great choice.  You all know what this means.... IT'S A REPEAT and REPEAT and REPEAT...!

You can really play with the flavors of this recipe the original call for a graham crackers crust and cherry or strawberry pie filling for the topping.

If you like a more traditional look with a Sour Cream Topping, try this recipe, it can be doubled; from my cookbook collection:

For the Sour Cream Topping  adapted from Calling All Cooks
1/2 cup sour cream
2 tablespoon sugar
1/4 teaspoon vanilla
Smucker's preserves or jams

Mix all the ingredient except preserves or jams. Spread a small amount on top of each cup. Put back in oven and bake 5 minutes longer. Then remove, cool, refrigerate overnight, and top with preserves or jams when ready to serving.

ENJOY! Come again....

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