Hot Pepper Peach Cheesecake
Dessert / Cheesecake
2 hours 5 minutes
A light and airy cheesecake swirled with our Hot Pepper Peach Preserves. Easy to make and oh so delicious to enjoy.
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
Use 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.