-Dottie Cross TMPJ72B
-CRUST-
1 1/2 c Vanilla crumbs
1/4 c Granulated
1/4 c Finely chopped pecans
6 tb Sweet butter; softened
FILLING
1 1/2 lb Creamed cottage cheese
1/2 c Granulated sugar
2 Eggs
1 ts Vanilla extract
1/2 c Light cream
2 c Canned peaches;
– drained and crushed
TOPPING
1 1/2 c Sour cream
1 tb Granulated sugar
1 c Canned sliced peaches;
– drained
Pan: 9″ springform pan Crust: In a medium-size bowl, combine the
vanilla wafer crumbs, sugar, chopped pecans, and butter. Blend well
with fingers, fork, or pastry blender. Press or pat the mixture onto
the bottom and sides of a well-buttered springform pan. Chill in the
freezer for
15 minutes.
Filling: In a large bowl, beat the cottage cheese, sugar, and eggs
until smooth. Add the vanilla and light cream and continue to beat
until smooth and fairly thick. Gently fold in the crushed peaches.
Pour the mixture into the chilled pan. Place the springform pan
inside of a larger pan containing 1 inch of water and bake in a
preheated 325 degree oven for 1-1/2 hours. Transfer the cake to a
wire rack and allow to cool for 30 minutes.
Topping: In a small mixing bowl, beat the sour cream and sugar until
smooth. Spread the mixture evenly over the top of the cake and bake
in a preheated 350 degree oven for 5 minutes. Transfer the cake to a
wire rack and let cool completely. Remove the sides of the springform
pan and decorate the top of the cake with the sliced peaches.
Refrigerate overnight. Remove the cake from the refrigerator 2 hours
before serving.
Yields
12 Servings