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Organic Peaches & Cream Cheesecake
1 1/4 cups - graham cracker crumbs
2 tbsp. - Florida Crystals® Organic Granulated sugar
1/4 cup - butter, melted
1 cup - organic peaches, peeled and sliced (1-2 medium peaches)
3/4 cup - Florida Crystals® Organic Granulated Sugar, divided
2 - (8 oz.) packages cream cheese, softened
2 - large eggs
1/2 tsp. - vanilla
1/2 cup - Florida Crystals® Organic Granulated Sugar
1/2 cup - water
2 tbsp. - light corn syrup
2 cups - organic peaches, peeled and sliced
Preheat oven to 350°F. In medium bowl, combine ingredients for crust, mix well. Press evenly into bottom of greased 8" springform pan. Bake 10 min. Remove from oven and cool. Leave oven on. Purée peaches and 1/4 cup of sugar in food processor until smooth; set aside. Beat cream cheese on medium speed, gradually adding remaining sugar until smooth. Add eggs one at a time. Beat until smooth. Add vanilla and puréed peaches. Gently, blend well. Pour mixture into crumb crust. Place pan of hot water on the bottom rack of oven. Place cheesecake in oven, center above water. Bake at 350°F for 1 hr. and 15-20 minutes or until set. Remove from oven, cool completely. Cover and chill.
Glazed Peach Topping
Combine sugar with water and corn syrup in a large skillet. Bring to a boil over medium heat, stirring occasionally. Boil 2-3 min. without stirring. Fold in peach slices, reduce heat and simmer 1-2 min. Do not overcook. Remove peaches from syrup and cool. Reserve syrup and hold at room temperature. To serve, arrange peaches over top of cheesecake and drizzle with reserved syrup.
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