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Peach Cheesecake

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Serves 8-10 | Prep Time 30 | Cook Time

Why I Love This Recipe

You can use any kind of fresh or canned fruit. Just make them look good. Mix it up, use all kinds, heck, make a fruit salad on top!

Ingredients You'll Need

1 1/2 cups graham cracker crumbs
1/2 cup melted butter
2 pkg. (8 oz each) Philadelphia Cream Cheese, softened
1/3 cup sugar
4 (12oz each)cans cream, cold
1 sm. box vanilla instant pudding
2 Tablespoons lemon juice
Fresh or canned peaches


Have cream cheese at room temp. & cream in frig. cold

Mix graham cracker crumbs with butter.

Press firmly onto the bottom of a 9-inch springfoam pan.

Chill in fridge for about 15 mins.

Beat creamcheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well-blended.

Gently stir in the pudding mix & cold cream.

Whip on high for 2 min.

Spoon into crust.

Chill again for about 15 mins.

Arrange peaches on top of cheesecake.

Cover cheesecake with foil so that the fruits will stay fresh.

Refrigerate over night.

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