Home » Recipes » June 2013 Country Kitchen » Rachel’s Cheesecake with Peach Topping

Rachel’s Cheesecake with Peach Topping

Rachel’s Cheesecake with Peach Topping
Rachel’s Cheesecake with Peach Topping

Rachel’s Cheesecake with Peach Topping

Ingredients

Crust Ingredients:
50 vanilla wafer cookies, crushed
¼ cup sugar
¼ cup butter, softened

Filling Ingredients:
3 (8-ounce) packages cream cheese, softened
½ cup sour cream
1 cup sugar
3 eggs
1 teaspoon vanilla

Glaze Ingredients:
1 (10- to 12-ounce) jar peach jam
Fresh sliced peaches

Preparation

Crust:
In a bowl, combine all ingredients and press into the bottom of a springform pan.

Filling:
In a mixing bowl beat together cream cheese, sour cream and sugar. Add one egg at a time, beating well after each, then add vanilla. Pour filling over crust and bake at 325 F for 50 minutes. Cool and refrigerate 8 hours to overnight.

Glaze
In a small saucepan, heat jam on low until melted. Set aside to cool. Pour half of cooled jam over cheesecake. Arrange fresh sliced peaches over cheesecake. Top with remaining jam, ensuring fresh peaches are covered in jam to prevent discoloration.