Georgia Peach Cheesecake Recipes

MINI GEORGIA PEACH CHEESECAKES

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.

FRESH GEORGIA PEACH COCKTAIL

Steps:

• Combine the vodka, peach liqueur, peaches, and ice in a blender.
• Blend until smooth.
• Add the raspberries and blend briefly, until berries are broken but not completely blended in to the drink.
• Pour into two balloon glasses and garnish with fresh mint.

GEORGIA PEACH CHEESECAKE

Steps:

• Spread one can of rolls into bottom of casserole dish. Pinching seams together.
• Mix cream cheese,1 cup sugar and vanilla with hand mixer until creamy.
• Spread onto the dough in bottom of dish.
• Spoon peaches out of can evenly on top of the cream cheese mixture. I try not to use much of the gel. But you can.
• Lay other can of crescent rolls on top of peaches. Pinching seams. Sprinkle with nutmeg.
• Pour melted butter on top of this dough. Sprinkle remaining sugar on top of butter.
• In preheated oven at 350, bake for 20 minutes or until golden brown.

PEACH CHEESECAKE

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

GEORGIA PEACH CHEESECAKE ICE CREAM

Steps:

• 1. Blend together half and half, sugar & cream cheese until smooth; stir in peaches.
• 2. Place in a 1-1/2 or 2 quart ice cream maker and freeze according to manufacturer's instructions.
• 3. Cover and place in the freezer for several hours to firm up.
• 4. Variation: Stir graham cracker pie crust chunks into ice cream after turning off ice cream maker and before putting into freezer to firm up.