Peach Topped Cheesecake (Anna G)

Peach Topped Cheesecake

Prepare graham cracker crust:
· 1 1/4 Cup crushed graham crackers
· 2 Tablespoons sugar
· 5 Tablespoons melted butter

Mix graham cracker crumbs, butter, and sugar thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs evenly along the bottom and sides of the pie plate. Bake in a 350 degree oven for 10-15 minutes. (Underdone is better than overdone because it will bake more with the cheesecake.)

Cheesecake filling:
· 2 packages of 8 oz cream cheese (at room temperature)
· 3/4 Cup sugar
· 2 eggs
· 2 teaspoons lemon juice
· 1 teaspoon vanilla

Beat all ingredients together well and pour into the graham cracker crust. Bake at 350 degrees for about 50 minutes. Baking time is approximate. Cheesecake should look puffy and may have a few cracks on top. Also, you may need to cover the outside edge of the crust so it doesn't get overdone.

Cool cheesecake to room temperature (may be slightly warm but not hot).

Peach glaze topping: (This is also great with strawberries or raspberries)
· Half a small package of peach gelatin
· 1/2 Cup sugar
· 1 Tablespoon corn starch (heaping)
· 1 Cup water

Mix glaze ingredients in a small saucepan before you turn on the heat. Bring to a boil and stir until thickened. Remove from heat and let cool slightly.

Cut fresh or frozen peaches into thin slices and arrange on top of the cooled cheesecake. Pour the glaze over the top. It should completely cover the peaches (if it doesn't the fruit not covered may turn brown). Put in the refrigerator and chill for a couple of hours.