Carameled Peach Cheesecake Recipes

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
• Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
• In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

NO BAKE PEACH CHEESECAKE

Steps:

• Crust:.
• Combine crumbs and margarine pressing all but 1/3 cup in bottom of 9x13-inch pan.
• 2nd layer:.
• Mix cream cheese and sugar together and fold in Cool Whip.
• Spread over crust and chill.
• 3rd layer:.
• Put water, cornstarch, and sugar in sauce pan boil until thick.
• Add Jello; chill. Cut up peeled peaches, add to Jello mixture. Pour over cream cheese mixture and sprinkle remaining crumbs over top.
• Refrigerate until served.

NO-BAKE PEACH CHEESECAKE

Steps:

• Combine margarine, crumbs and sugar. Reserving 2 tablespoons crumbs for garnish, press remainder firmly on bottom of 9-inch springform pan or 13x9-inch baking pan.
• In small saucepan, sprinkle gelatine over 1/2 cup reserved syrup; let stand 1 minute. Over low heat, stir until gelatine dissolves. Slice 2 peach halves for garnish; reserve. In blender container, blend remaining peach until smooth; combine with gelatine mixture. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in Rea Lemon and peach mixture. Fold in whipped topping; pour into prepared pan.
• Chill 3 hours or until set. Garnish with reserved peach slices. Refrigerate leftovers.