[Editor's Note: It's National Cheesecake Day, and this no-bake option is perfect if you want to celebrate without turning on the oven! --Genie]
Guess what I did today for the first time. I bottled 17 quarts of peaches! I am so proud of myself. The peaches were from a patient at work. He brought in 2 big boxes full. Everyone took what they wanted and when nobody wanted anymore....I took the rest. I picked up a canner at a yard sale this summer with all the accessories for $5. So now I had no excuses. I woke up on this Labor Day and labored!
So far so good. It looks like they all sealed and they look great. I saved a few peaches to make this yummy cheesecake. It tastes like good old peaches and cream. Simply delicious.
1 reduced fat graham cracker crust
11 ounces of 1/3 fat cream cheese (room temp)
1 cup powdered sugar
1 (8 0z.) container light whipped topping
sugar or Splenda
Cream together cream cheese and powdered sugar in medium sized bowl. Fold in whipped topping. Put mixture into a ready made graham cracker crust. Refrigerate.
When ready to serve cut peaches and add 1 TBSP sugar or Spenda. Slightly mash the peaches and spread over pie or already cut slices.
This can of course be served with whatever topping you choose.
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