Peach Pecan Cheesecake Ring (Printable Recipe)
Creamy no-bake cheesecake with peach preserves and crunchy pecans, ideal for warm weather.
# Ingredients You'll Need:
→ Cheesecake Base
01 -
2 packages (8 oz each) cream cheese, softened
02 -
1 can (14 oz) sweetened condensed milk
03 -
1 teaspoon vanilla extract
04 -
1 cup lemon juice
05 -
1 cup heavy whipping cream
→ Peach & Pecan Topping
06 -
1/2 cup peach preserves
07 -
1/2 cup chopped pecans
→ Gelatin Mixture
08 -
1 packet (0.25 oz) unflavored gelatin
09 -
1/4 cup warm water
# Steps to Follow:
01 -
Dissolve the unflavored gelatin in warm water and let it rest at room temperature for 5 minutes until thickened.
02 -
In a large mixing bowl, beat cream cheese until smooth. Gradually mix in sweetened condensed milk. Add vanilla extract and lemon juice, stirring until fully incorporated.
03 -
Add the thickened gelatin into the cream cheese mixture and mix until evenly combined.
04 -
Whip the heavy cream separately until soft peaks form. Gently fold it into the cream cheese mixture for a light texture.
05 -
Grease the inside of a ring mold or bundt pan. Pour in the cheesecake mixture and smooth the surface evenly.
06 -
Refrigerate the mold for at least 4 hours or overnight until fully set.
07 -
Remove cheesecake from mold onto a serving plate. Spread peach preserves over the top and sprinkle with chopped pecans.
# Extra Tips:
01 -
Use room-temperature cream cheese for a smoother blend and chilled cream for optimal whipping results.
02 -
For more peach flavor, mix peach preserves directly into the cheesecake base.
03 -
Add a crushed graham cracker layer before pouring in the cheesecake mixture for extra crunch.