fuzzy navel cheesecake (no alcohol)
I changed the recipe slightly so those of you who printed this out need to reprint it. It is definately worth investing the time in making.
prep time
25 Min
cook time
1 Hr 25 Min
method
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yield
14-18 serving(s)
Ingredients
- 1 - pilsbury sugar cookie recipe or 8 oz tube
- 24 ounces cream cheese
- 4 - eggs
- 1 1/2 cups sugar
- 2 teaspoons lemon juice
- 1 1/4 teaspoons vanilla
- 1 cup peaches processed in a blender
- 1/2 cup frozen orange juice concentrate
- GLAZE
- 1 - cup of peaches chopped with juice
- 1/2 cup brown sugar
How To Make fuzzy navel cheesecake (no alcohol)
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Step 1Preheat oven to 350 dgrees. Spray butter spray on the bottom of a 9" springform pan. Press cookie dough into the bottom for your crust and cook for 8-10 minutes. Remove from oven and set aside
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Step 2In large bowl, combine cream cheese, sugar, Beat with an electric mixer until smooth.
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Step 3Add eggs one at a time then lemon juice and vanilla.
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Step 4Add the peaches that are pureed in the blender and the orange juice.
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Step 5Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and bake for an additional hour, or until center no longer looks shiny or wet.
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Step 6Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.
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Step 7Mix together peaches and brown sugar cook until it thickens. Let cool and spoon over cheesecake.
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Step 8If you want you can use peach schnopps for an adult dessert.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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