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.
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| 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.
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| Filling Mixture |
Fill each baking cup with about 3-4 tablespoons of the cheesecake mixture.
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| 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.
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| 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....
Linked to
Something Swanky's Sweet Treats and Swanky Stuff Link Party
Bizzy Bake Recipe Box # 12 ,
Creative Juice Thursday #87 @ Momnivore's Dilemma
Full Plate Thursday 8-30-12 @ Miz Helen's Country Cottage
Somewhat Simple Link Party Thursday
Show You Talent Thursday # 22
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party Week 60
Sweets for Saturday @ Sweet As Sugar Cookies
