Week 10: Peaches and Cream Cheesecake

A little late with posting this week's cheesecake as well as last week's.  Been a hectic week with the kiddo - two trips to Urgent Care and one appointment with pediatrics.  Fortunately, he is now getting back to his energetic toddler self ;)  This week's cheesecake turned out well - similar texture to that of the pina colada cheesecake, minus the coconut.  Nice and light!

Here is the recipe for George Geary's Peaches and Cream Cheesecake:

1 1/4 cups graham cracker crumbs
1/4 cup pecans toasted and ground (I skipped the toasting)
3 tbsp butter melted

4 packages cream cheese softened
1 cup whipping cream
1 cup granulated sugar
4 eggs 1/4 cup all purpose flour
2 tsp vanilla
2 medium peaches, peeled and sliced (I used 3)
1/4 cup pecans, chopped

Classic Whipped Cream Topping

In a bowl, combine graham cracker crumbs, ground pecans and butter.  Press into bottom of cheesecake pan and freeze.
In a large mixing bowl, beat cream cheese, whipping cream and sugar on medium high speed for 3 minutes.  Add eggs, one at a time, beating each one into mixture before adding the next egg.  Stir in flour and vanilla.  Pour half of batter onto frozen crust.  Place peach slices on top of batter and then sprinkle the chopped pecans over the peaches.  Pour remaining batter over the peaches.  Bake in a preheated 350 degree oven for 45 to 55 minutes until the top is a light brown and middle has a slight jiggle to it.  Cool for 2 hours on counter, then wrap and refrigerate for 6 hours before serving.  Decorate with the classic whipped topping (or store bought will do to) and peaches.

Recipe for classic whipped topping:
1/2 cup whipping cream
2 tbsp granulated sugar

In a chilled bowl, whip cream on medium high speed until soft peaks form.  Sprinkle in the 2 tbsp sugar while the mixer is still running.  Continue whipping until firm peaks form.