A fresh take on traditional cheesecake.
Utah Peach Stuffed Cheesecake
1 3/4 cups fresh peach preserves (see below)
1 1/4 cups cookie crumbs*
2-4 tablespoons sugar, more or less to taste
1/4 cup melted butter
4 packages (8 oz ea) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
1/4 teaspoon rum extract
1/8 teaspoon ground cloves
Dash ground nutmeg
Fresh peach, mint leaves, blueberries, optional garnish
Preheat oven to 350 degrees.
Combine crumbs, 1/4-cup sugar and melted butter; mix well. Press crumbs into the bottom of a 9-inch spring-form pan. Bake 8 minutes, remove from oven and cool. Reduce oven heat to 325 degrees.
Beat together until smooth and fluffy the softened cream cheese and 1-cup sugar. Beat in vanilla, sour cream and eggs, one at time. Spread half cream cheese mixture over prepared crust. Spoon approximately 1 cup peach preserves in globs over cream cheese. Spoon remaining cream cheese batter over preserves; shake gently to settle batter. Place pan on a sheet of aluminum foil and wrap foil up the sides of the pan (to prevent leakage during baking process). Bake cheesecake at 325 degrees for 75-80 minutes or until top is set when pan is jiggled. Turn off heat and leave cheesecake in oven for 15 minutes. Remove from oven and cool. Use a sharp knife around edges to loosen cheesecake from pan. Refrigerate cheesecake overnight. Cheesecake may be frozen for later use.
Stir rum extract, ground cloves and nutmeg into remaining peach preserves. Spoon preserves over top of cheesecake; garnish cake with slices of fresh peaches, a few fresh blueberries and mint leaf.
Utah Peaches are ripe and sweet! This is a great fall dessert to enjoy. Recipe serves 12
* I like to use half ginger snaps and half animal crackers; crushed graham crackers work fine.
Fresh Refrigerator Peach Preserves:
3 cups chopped peaches (about 1 1/2 lbs)
1/2 cup sugar
1 teaspoon lemon juice
Peel peaches and remove stones, chop and measure. Place 3 cups peaches in sauce pan, add sugar and lemon juice; stir to dissolve sugar, bring to a boil. Use a potato masher to crush peaches (do not puree). Reduce heat to simmer and cook until thick (approximately 5-10 minutes). Remove from heat, cool; store in refrigerator.