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Rated 5 out of 5
Peach Cheesecake
1 stick butter
1/2 cup pecans, chopped
1/4 cup brown sugar
1 cup flour
1 (8 ounce) package cream cheese
1 can Eagle Brand sweetened condensed milk
1/2 cup lemon juice
1 teaspoon almond extract
1 (1 pound) can sliced cling peaches, well drained
Instructions
Combine butter, pecans, brown sugar, and flour in pan. Brown in oven. Stir so mixture is evenly browned. Remove; reserve 2 tablespoons crumb mixture. Place remaining mixture in 8 inch pie pan. Refrigerate crust. Soften cream cheese; beat until fluffy. Stir in milk gradually until blended. Add lemon juice and almond extract. Pour filling over curst. Arrange peaches on top. Sprinkle with reserved crumbs. Refrigerate at least three hours before serving.
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