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Serves 8


4 oz. graham crackers, crushed
1 1/2 oz. pecans, ground into a powder
1 1/2 oz. unsalted butter, melted
7 oz. cream cheese
3 tbsp. sour cream
3 tbsp. thick set yogurt
2 tbsp. white sugar
3 drops vanilla essence
1 tbsp. lemon juice
3 canned peach sliced
3 tbsp. peach jam
mint leaves to decorate


Preheat oven 375 F (190 C). Put crushed, pecans and butter in a food processor. Blend until a dough is formed. Press dough into an 8 inch round springform pan. Work into an even thickness across base and around sides to top of pan. Bake for 10 minutes until starting to change color. Remove and allow to cool.

Put cream cheese, yogurt, sour cream, vanilla essence, white sugar and lemon juice in food processor. Blend until smooth. Remove cracker base from pan. Pour in cream cheese mixture. Chill for 2 hours until firm.

Put peach slices around top edges of cheesecake. Heat peach jam and mix with lemon juice. Sieve out lumps. Brush over fruit. Chill for 1/2 hour. Serve sliced, decorated with a mint leaf.