Mini Georgia Peach Cheesecakes Recipes

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

Steps:

• Spread one can of rolls into bottom of casserole dish. Pinching seams together.
• Mix cream cheese,1 cup sugar and vanilla with hand mixer until creamy.
• Spread onto the dough in bottom of dish.
• Spoon peaches out of can evenly on top of the cream cheese mixture. I try not to use much of the gel. But you can.
• Lay other can of crescent rolls on top of peaches. Pinching seams. Sprinkle with nutmeg.
• Pour melted butter on top of this dough. Sprinkle remaining sugar on top of butter.
• In preheated oven at 350, bake for 20 minutes or until golden brown.