Description
A velvety, luscious no-bake peach cheesecake that features a buttery, spiced graham cracker crust, a perfectly smooth cream cheese filling, and a sweet, fruity topping.
Ingredients
12 full sheets Graham Cracker Crumbs
1/4 cup Sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Butter, melted Cheesecake: 16 ounces Cream Cheese, softened
1/2 cup Sugar
2 Eggs, lightly beaten
1 teaspoon Vanilla Topping
1 can Peach Pie Filling
1 cup Cool Whip
1/4 cup Caramel Syrup
Instructions
1. Combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter; press into a springform pan and chill for 20 minutes.
2. Beat cream cheese and sugar until smooth; stir in eggs and vanilla until combined.
3. Pour the filling over the prepared crust and smooth the top with a spatula.
4. Cover tightly and refrigerate for 4 to 6 hours or overnight until fully set.
5. Top with peach pie filling, a dollop of cool whip, and a drizzle of caramel syrup before serving.
Notes
Ensure cream cheese is at room temperature before beating to prevent lumps. The cheesecake requires a minimum of 4-6 hours of chilling time to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Protein: 5g