HOT PEPPER PEACH CHEESECAKE
A light and airy cheesecake swirled with our Hot Pepper Peach Preserves. Easy to make and oh so delicious to enjoy.
Prep: 10 minutes
Ready in: 2 1/2 - 3 hours
Serves: 6 – 8
1 Graham cracker crust
16 oz. Cream cheese, room temperature
1 (14 oz.) can Sweetened condensed milk
2 Tbsp. Lemon juice
1 tsp. Vanilla extract
1 jar Robert Rothschild Farm Hot Pepper Peach Preserves
InstructionsUse an electric mixer to beat cream cheese and sweetened condensed milk until smooth, scraping sides occasionally. Add lemon and vanilla and 1/2 jar of Hot Pepper Peach Preserves. Pour filling into crust. Marble with remaining Hot Pepper Peach Preserves, then smooth with a rubber spatula. Refrigerate until firm.