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Hot Pepper Peach Cheesecake

Ingredients

  • 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*

Directions

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.

Notes

* Available in The Little Traveler’s Gourmet Department

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