---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEACH CHEESECAKE
 Categories: Cheesecakes, Fruits
      Yield: 12 servings
 
           -Dottie Cross  TMPJ72B

---------------------------CRUST---------------------------
  1 1/2 c  Vanilla crumbs
    1/4 c  Granulated
    1/4 c  Finely chopped pecans
      6 tb Sweet butter; softened

--------------------------FILLING--------------------------
  1 1/2 lb Creamed cottage cheese
    1/2 c  Granulated sugar
      2    Eggs
      1 ts Vanilla extract
    1/2 c  Light cream
      2 c  Canned peaches;
           - drained and crushed

--------------------------TOPPING--------------------------
  1 1/2 c  Sour cream
      1 tb Granulated sugar
      1 c  Canned sliced peaches;
           - drained
 
   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 Reformatted for MM by CLM, HCPM52C
 
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