Refreshing Peach Cheesecake
Time needed
Serving Size / Yield
Ingredients
- 1/2 C. sliced almonds
- 1 1/2 C. graham cracker crumbs
- 5 T. butter, melted
- 1/4 C. butter, softened
- 16 oz. fat free cream cheese
- 1/4 C. butter, softened
- 1 C. imitation whipped cream
- 1/2 C. granulated sugar
- 1/2 C. white melting wafers, melted, cooled
- 3 T. peach preserves
- 2 fresh peaches, washed, diced
- 2 peaches, washed, thinly sliced
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Directions
Preheat your oven to 350 degrees F. Use a food processor to combine the sliced almonds, graham cracker crumbs and melted butter. Pulse the ingredients until they are well blended. Take out a 9x13-inch pan and press the crust into the bottom of the pan. Bake the crust in your preheated oven for around 10 minutes, which is about how long it should take for it to turn light brown. After the crust is cooled, take out a medium bowl. Beat together the cream cheese, butter, sugar, and white melting wafers. Stir in the peach preserves and imitation whipped cream and continue to stir until well combined. Fold in the diced peaches. When finished, evenly transfer the mixture into the prepared crust. Refrigerate for 2 hours. Slice the cheesecake, add sliced peaches on top of the cheesecake slices, and serve.
