*  Exported from  MasterCook  *
                              PEACH CHEESECAKE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Fruits                           Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cup           Vanilla crumbs
      1/4  cup           Granulated
      1/4  cup           Finely chopped pecans
    6      tablespoon    Sweet butter -- softened
    1 1/2  pound         Creamed cottage cheese
      1/2  cup           Granulated sugar
    2                    Eggs
    1      teaspoon      Vanilla extract
      1/2  cup           Light cream
    2      cup           Canned peaches
                         Drained and crushed
    1 1/2  cup           Sour cream
    1      tablespoon    Granulated sugar
    1      cup           Canned sliced peaches
 Pan: 9 springform pan Crust: In a medium-size bowl, combine the vanilla wafer
 crumbs, sugar, chopped pecans, and butter. Blend well with fingers, fork, or
 pastry blender. Press or pat the mixture onto the bottom and sides of a
 well-buttered springform pan.
 Chill in the freezer for 15 minutes. Filling: In a large bowl, beat the
 cottage cheese, sugar, and eggs until smooth. Add the vanilla and light cream
 and continue to beat until smooth and fairly thick. Gently fold in the crushed
 peaches. Pour the mixture into the chilled pan. Place the springform pan
 inside of a larger pan containing 1 inch of water and bake in a preheated 325
 degree oven for 1-1/2 hours. Transfer the cake to a wire rack and allow to
 cool for 30 minutes. Topping: In a small mixing bowl, beat the sour cream and
 sugar until smooth. Spread the mixture evenly over the top of the cake and
 bake in a preheated 350 degree oven for 5 minutes. Transfer the cake to a wire
 rack and let cool completely. Remove the sides of the springform pan and
 decorate the top of the cake with the sliced peaches. Refrigerate overnight.
 Remove the cake from the refrigerator 2 hours before serving. From: Dottie
 Cross TMPJ72B Reformatted for MM by CLM, HCPM52C
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