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Saturday, June 4, 2016

Peaches and Cream Cheese Cake







Simple and delicious is the name of the game when the summertime heat hits, as it has here in most parts of California. But this wonderful, no-bake dessert will help you keep your cool. It’s so refreshing and easy to throw together. No doubt, this will become a summertime favorite for your family and friends!

Peaches and Cream Cheese Cake

Crust:
20 Gingersnap cookies
½ c. sugar
2 Tbsp. butter, melted
2 Tbsp. Gainey Vineyard Ginger Grapeseed oil
½ tsp. ground cinnamon
1 tsp. salt

Filling:
8 oz. cream cheese, room temperature
8 oz. tub of whipped dessert topping
½ c. sugar
1 tsp. vanilla extract

Topping:
21 oz. can of prepared peach pie filling

Directions:
In food processor, combine gingersnap cookies, sugar, cinnamon and salt. Pulse until crumbly. Drizzle in butter and ginger grapeseed oil. Pulse until fully combined. Remove from food processor and spread evenly in a springform pan. Use your fingers to press firmly on bottom and slightly up sides of pan.

In large bowl of electric mixer, combine cream cheese, sugar and vanilla extract. Mix until creamy and smooth.

Spread cream cheese mixture evenly over crust and place in refrigerator for at least an hour to set up.

After an hour or so, remove from fridge. Run a knife around the edge between cheesecake and pan. Release springform. Pour can of peach pie filling over the top and spread evenly before serving.

Enjoy!

***Gainey Vineyard’s Ginger Grapeseed Oil is found on their web site, gaineyvineyard.com




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