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Peaches and Cream Cheesecake

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We don’t remember days, we remember moments. ~ Cesare Pavese

This past week I had an opportunity to take a little walk down memory lane…actually, it was more like a long, long drive down a busy congested six lane freeway, complete with honking horns, hand waving gestures, and the like. But a trip to the past nonetheless. Peaches and Cream Cheesecake I am in the San Diego area visiting family and on business, so it was a perfect time to sneak a few moments here and there to venture out and visit some of the places where so much of my life was spent and reflect on the many memories that were formed here. Peaches and Cream Cheesecake As I drove (and weaved in and out of the brutal traffic), I remembered the quiet sleepy little town I grew up in and mourned its loss. Gone; the little grocery store on the corner. I always managed to find a reason to visit or buy something in that store because of cute little Jimmy behind the counter. It closed many years ago not long after the large super chain grocery store moved into town.   Peaches and Cream Cheesecake In high school I remember the huge commotion that was created over the stoplight that was being put in on main street. Excitement indeed, but it was a pittance in comparison to the fervor generated when the first fast food restaurant was erected! Now as I take the trip down main street, the fast food places with their large signs and billboard advertising  are too numerous to count, and stoplights are nothing more than a petty annoyance. Peaches and Cream Cheesecake I know… change is inevitable, but as I get older I begin to realize more and more the importance of simplicity and search for it as for hidden treasure. I am glad for the memories I have here, but at the same time grateful I no longer call this place home. I am hungry for the simple life back in Idaho. Three weeks seems like a lifetime. Time to go home. Peaches and Cream Cheesecake  

5.0 from 1 reviews
Peaches and Cream Cheesecake
 
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The key to a well formed cheesecake with no cracking is two fold. First, be careful not to over mix after the cream cheese, sugar and flour have been beaten. Mix only until ingredients are just incorporated. Secondly, it is important to allow the cheesecake to cool down gradually. Once edges are set, turn off oven and leave cheesecake to cool without opening oven for best results.
Ingredients
  • 11 pecan sandies cookies (I used Keebler, but homemade or any brand would do), finely crushed (about 1 cup).
  • ¼ cup unsalted butter, melted
  • ⅓ cup pecans, toasted and coarsely chopped. *see note below on how to toast pecans
  • 4 pkg's cream cheese- 8 oz, room temperature
  • 1 cup sugar
  • 4 eggs, whisked lightly
  • ¼ cup peach brandy (or brandy may be replaced with 1 tbsp pure vanilla and an additional ¼ cup milk)
  • 3 tbsp flour
  • 1¼ cup sour cream, divided.
  • 2 peaches, pitted and skins removed, coarsely chopped.
  • 1 peach, pitted and sliced, for garnish.
  • ***To toast pecans, place whole pecans on baking sheet in 325 oven for 10 minutes or until lightly browned and fragrant. Remove from oven, cool slightly and chop.
Instructions
  1. Preheat oven to 325 degrees F. Grease a 9 inch spring form pan.
  2. In a medium bowl, mix crushed pecan sandies with melted butter. Press onto bottom of spring form pan.
  3. Place crust in preheated oven for 10 minutes to set. Remove from oven, sprinkle with toasted pecans. Set aside.
  4. Lower oven temperature to 300 degrees F.
  5. In a large bowl, beat cream cheese, flour and sugar until smooth.
  6. Gradually add peach brandy, beating until just combined.
  7. Add whisked eggs, beating only until incorporated.
  8. Stir in ¾ cup sour cream, stirring until smooth.
  9. Pour ½ filling onto prepared crust.
  10. Sprinkle filling with chopped peaches and swirl slightly.
  11. Pour remaining filling over peaches.
  12. Bake in preheated oven for for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set). Turn the oven off, and let cake cool in oven with the door closed for 1 hour.
  13. Once cheesecake is removed, run a warm knife along the edge to loosen. Chill in pan in refrigerator for 8 hours.
  14. Remove spring form. Spread remaining ½ cup sour cream on top of cheesecake and garnish with fresh sliced peach.
  15. Serve chilled.

  Peaches and Cream Cheesecake Peaches and Cream Cheesecake recipe was shared with:

Its So Very Cheri: It’s Party Time Link up

Pam’s Party and Practical Tips: Dare to Share

Our Rosey Life: Share It Sunday

The Kitchen Chopper: The Weekend Social

Twigg Studios: Our Sunday Best Showcase Linky Party

My Pinterventures: Merry Monday Linky Party

Le chateau des fleurs: Le chateau des fleurs

Bowdabra Blog: Crafty Showcase Link Party

Creative K Kids: Bloggers Brags Weekly Pinterest Party andTasty Tuesdays

The Ultimate Linky: Pinterest Linky Party

Lou Lou Girls: Lou Lou Girls

Elizabeth & Co: Be Inspired Link Party

Cherished Handmade Treasures: Creative Corner Hop

The 21st Century Housewife: Hearth and Soul Tuesday Blog Hop

Mandy’s Recipe Box: Totally Talented Tuesdays

Crafty Wife : The Wednesday Roundup

Designed by BH: Twirl and Take a Bow

Recipes for our Daily Bread: Wonderful Wednesday Blog Hop

Happy and Blessed Home: Family Fun Friday

Sweet Haute: La Dolce Vita: Thursday Sweet Haute Share Link Party

Simply Sweets by Honey Bee: Party in your PJ’s 

Yesterfood: Treasure Box Tuesday

ChicCalifornia: Be YOU Tiful Link Party

My Paper Craze: Creative Spark

In the Kitchen With Jenny: Foodie Friends Friday

Nancherrow: Friday’s Unfolded

Comments

  2. I too grew up in a small town in Virginia – it’s no longer small and it’s lost so much of its charm. This cheesecake looks divine. I live in Italy so I can get from the farm peaches that will taste gorgeous in this. I absolutely LOVE the concept of your blog and am going to follow along on bloglovin’. Found via Be.You.Tiful.
    Madaline recently posted…Ombre / Kiko Nail Lacquer #266My Profile

    Reply

    • I also lived in Virginia… beautiful countryside, but like everywhere else, changes are inevitable. Would love to hear your story of how you came to be in Italy, it is one of my dream places to see someday! Thank you for the kind words and for following along. Feeling blessed 🙂 Have a wonderful weekend!

      Reply

  3. Shari,

    Your recipes are amazing! Do you own a peach tree or were these picked on your trip? I love fresh peaches and this cheesecake look beautiful and sounds amazing!

    Thanks for sharing!
    Diane Roark

    Reply

    • You are such an encouragement Diane! I have had no luck with peach trees where I live. Everyone I have planted has died 🙁 These peaches were picked at my beautiful sisters house in So Cal. Her home is amazing and I enjoyed every minute I was able to spend with her there. Thanks for stopping by… Shari
      Shari Eckstrom recently posted…How to Freeze Rhubarb in 3 Easy StepsMy Profile

      Reply

  5. Oh, Shari, is there anything more wonderful than a fresh, ripe, peach? maybe, if those peaches are combined with toated pecans and cheesecake! 😉 Luscious! pinning! If you have time, I would love for you to share this at my party, Treasure Box Tuesday, going on right now.

    Have a wonderful week!

    Reply

    • I agree Joy! There is nothing like a fresh ripe peach picked right from the tree, the aroma is intoxicating and I always have to eat them carefully because the juice runs everywhere. I’ll be sure to head over and link up at Treasure Box Tuesday. There are always so many great recipes and ideas to enjoy there. Thanks for stopping by…Shari
      Shari Eckstrom recently posted…Mixed Greens Summer SaladMy Profile

      Reply

    • Thanks Melissa. I could have sat down and ate that whole cheesecake by myself. Fortunately, there were a lot of people to share with 🙂 Thanks for stopping by!

      Reply

  12. I agree. I love the slower pace and miss a lot of the things from the past.

    Those peaches look amazing and I can see why you used them in a dessert. Also, thanks for the cheesecake tips. I’ll be sure to leave mine in the oven next time I make one. Thanks for sharing on Merry Monday.

    Reply

  13. Hi Shari, so glad you dropped by Elizabeth & Co. I’ve spent some time browsing around your blog and I’m now following along. I see all kinds of inspiration and I can’t wait to try some of your recipes, starting with this cheesecake – oh my! You have an open invitation to come join our Tuesday Be Inspired Link Party and/or our monthly Garden Party!

    Reply

  15. I second all the comments, this dessert looks rich and fresh at the same time! I also pinned it, can’t wait to see what you post next!

    Reply

  16. I love peaches and I love cheesecake…what a perfect combination! I’m so glad you shared this! I’m pinning and putting it on my list of “desserts to make soon”. 🙂

    Reply

  17. This looks amazing! I remember picking peaches from a farm on a vacation to California with my family–best ever! Thanks so much for sharing! 🙂

    Reply

    • The smell of ripening peaches on a tree is so intoxicating. Everyone should experience it once in a lifetime. Thanks for sharing your special memory 🙂

      Reply

  18. OHHHH This is on my list to make this weekend!!
    I would love if you link this to the Monday party on my blog tomorrow morning!
    Xo
    Isabelle

    Reply

  19. It’s a beautiful and very elegant cake!
    I’ve never eaten cheesecake with peaches and i’d loooooooooove to try.
    Pinning

    Reply

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