Peach Cheesecake

---------- Recipe via Meal-Master (tm) v8.02

Title: PEACH CHEESECAKE
Categories: Cheesecakes, Fruits
Yield: 12 servings

-Dottie Cross TMPJ72B

---------------------------CRUST---------------------------
1 1/2 c Vanilla crumbs
1/4 c Granulated
1/4 c Finely chopped pecans
6 tb Sweet butter; softened

--------------------------FILLING--------------------------
1 1/2 lb Creamed cottage cheese
1/2 c Granulated sugar
2 Eggs
1 ts Vanilla extract
1/2 c Light cream
2 c Canned peaches;
- drained and crushed

--------------------------TOPPING--------------------------
1 1/2 c Sour cream
1 tb Granulated sugar
1 c Canned sliced peaches;
- drained

Pan: 9" springform pan Crust:
In a medium-size bowl, combine the vanilla wafer
crumbs, sugar, chopped pecans, and butter. Blend well
with fingers, fork, or pastry blender. Press or pat
the mixture onto the bottom and sides of a
well-buttered springform pan. Chill in the freezer for
15 minutes.
Filling: In a large bowl, beat the cottage cheese,
sugar, and eggs until smooth. Add the vanilla and
light cream and continue to beat until smooth and
fairly thick. Gently fold in the crushed peaches. Pour
the mixture into the chilled pan. Place the springform
pan inside of a larger pan containing 1 inch of water
and bake in a preheated 325 degree oven for 1-1/2
hours. Transfer the cake to a wire rack and allow to
cool for 30 minutes.
Topping: In a small mixing bowl, beat the sour cream
and sugar until smooth. Spread the mixture evenly over
the top of the cake and bake in a preheated 350 degree
oven for 5 minutes. Transfer the cake to a wire rack
and let cool completely. Remove the sides of the
springform pan and decorate the top of the cake with
the sliced peaches. Refrigerate overnight. Remove the
cake from the refrigerator 2 hours before serving.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C

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