A PEACHES & CREAM CHEESECAKE. Please excuse me while I let those words of decadence wash over me. Luxury in the form of a pie pan is on its way with only a few minutes of prep time. I have not made THAT many cheesecakes in my life but when I do, I almost always love them and am so glad I did. Another one we love is in a cupcake form. They are these oreo cheesecake cupcakes that seem so far to be pretty much universally adored.
PEACHES & CREAM CHEESECAKE
Serves 1 pie
1 pie crust
16 ounces cream cheese
2/3 cup sugar
1/2 teaspoon salt
1 egg
2/3 cup heavy cream
1 teaspoon vanilla
2 tablespoons cornstarch
2 tablespoons flour
4 peaches, sliced
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons butter
3/4 cup heavy cream
Preheat oven to 325 degrees. In a saucepan, stir together peach slices, 2 tablespoons cornstarch, 1/2 cup sugar, 2 tablespoons butter, and 3/4 cup heavy cream. Simmer for 10 minutes.
Meanwhile, combine cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup heavy cream, vanilla, 2 tablespoons cornstarch, and flour in a blender. Lay pie crust into pie baking dish. Layer contents of blender and peach mixture into crust.
Bake for 40 minutes. Allow to cool and refrigerate for 4 hours.
- 1 pie crust
- 16 ounces cream cheese
- ⅔ cup sugar
- ½ teaspoon salt
- 1 egg
- ⅔ cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 4 peaches, sliced
- 2 tablespoons cornstarch
- ½ cup sugar
- 2 tablespoons butter
- ¾ cup heavy cream
- Preheat oven to 325 degrees.
- In a saucepan, stir together peach slices, 2 tablespoons cornstarch, ½ cup sugar, 2 tablespoons butter, and ¾ cup heavy cream. Simmer for 10 minutes.
- Meanwhile, combine cream cheese, ⅔ cup sugar, salt, egg, ⅔ cup heavy cream, vanilla, 2 tablespoons cornstarch, and flour in a blender.
- Lay pie crust into pie baking dish. Layer contents of blender and peach mixture into crust.
- Bake for 40 minutes. Allow to cool and refrigerate for 4 hours.
Adapted from The Beeroness.
