Cheesecake With Sweet Peach Catchup
photo by Mister Lizard
- Ready In:
- 1hr 45mins
- Ingredients:
- 19
- Yields:
-
1 cake
- Serves:
- 6-8
ingredients
- 2 cups graham cracker crumbs
- 1⁄2 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 4 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1⁄2 cup canned peaches in light syrup, cut into 1/2 inch cubes and drained
- 1 1⁄3 cups canned peaches in light syrup, cut into 1/2 inch cubes and drained
- 1⁄4 cup dark brown sugar
- 1⁄3 cup peach syrup, reserved from can
- 1⁄3 cup water
- 3 teaspoons vinegar
- 1 teaspoon cinnamon, ground
- 1⁄4 teaspoon ginger, ground
- 1 dash nutmeg, ground
- 1 dash clove, ground
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1⁄2 cup mini marshmallows (optional)
directions
- Preheat oven to 350 degrees F.
- For the crust: Mix the melted butter in a bowl along with the graham cracker crumbs.
- Press into the bottom of a 10-12 inch spring form pan.
- Bake for seven minutes, to set.
- For the filling: Cream together the softened cream cheese and sugar.
- Blend in the eggs and vanilla.
- Beat until smooth.
- Pour 1/2 of the mixture into the prepared pan.
- Evenly distribute the 1 1/2 cups of cubed peaches over the cheese mixture.
- Pour the remaining cheese mixture over the top.
- Bake for 30-35 minutes.
- For the topping: Place the remaining ingredients into a pan, except for the water and corn starch and optional marshmallows.
- Cook over medium heat, until it boils (stir frequently).
- Continue cooking over low to medium heat until it reduces by about 1/2.
- Mash the peach pieces and continue cooking for five more minutes.
- Mix the water and corn starch.
- Turn up the heat until boiling.
- Add the corn starch, slowly, until it reaches the thickness of catchup.
- Allow the catchup and cake to cool thoroughly.
- Generously spread the catchup on top of the cake and decorate with marshmallows, if desired.
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