Vanilla Cheesecake with Fresh Gingered Peaches as an Optional Topping!

    Cheesecake is such a GREAT dessert! Not as hard to make as you might think ! Bake one up you will be GLAD you did!

3 Cups Graham Cracker Crumbs
2 TBS Sugar
4 TBS Butter Melted.
Place the crumbs & sugar in the bottom of your 9 inch springform pan & stir well to combine. Add the melted butter & mix into the crumbs. Press mixture 3/4 of the way up the sides of the pan & across the bottom to evenly coat the pan. Bake in a preheated oven for 10 minutes. Remove from the oven & fill with the following cheese batter:
4, 8 oz. cream cheese blocks brought to room temperature 
6 Eggs
1 Cup Sugar
Dash of Salt
2 TSP Vanilla
Beat cream cheese until fluffy. Add sugar & vanilla & beat again. Add eggs & beat until fluffy! Pour into the springform pan with the baked crust. Bake 1/2 hour at 350 Degrees, lower oven to 325 Degrees & bake 1 hour. Turn off oven but crack open the door & let cheesecake sit in the oven for 1 more hour. Remove from oven & chill in refrigerator before removing the springform pan. Slice & serve! I will be making a Fresh Gingered Peach topping to serve spooned over the cheesecake & will blog that later! This is also great with Strawberry Topping or Blueberry Topping too!  

A SUCCULENT SLICE of Vanilla Cheesecake with Gingered Peach Topping spooned over the top! It was SO GOOD!

4 Large Ripe Peaches Peeled Pitted & Sliced
1 TBS Fresh Grated Ginger
2/3 Cup Sugar
1 TSP Vanilla
Dash of Salt
4 TBS Butter
1 Heaping  TBS Cornstarch
Saute Peaches  & Ginger in butter in medium sized saucepan.  Stir & cook about 10 minutes. Stir cornstarch into sugar mixing well. Stir the mixture into the simmering peach & cook & stir until mixture is thick & bubbling with sugar dissolved. Once nice & thick remove from heat & stir in the vanilla. Chill & serve dolloped over the cheesecake. 

 

THIS WAS THE CHEESECAKE LIT UP FOR A BIRTHDAY!