Peach Cheesecake
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
Directions
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.
