Join us for a slice of something sweet! Substitute canned peaches in this gluten free peach cheesecake recipe to that features Milton’s Gluten Free Crispy Sea Salt Crackers!

Ingredients

Ingredients for crust:

• 2 cups Milton’s Gluten Free Crispy Sea Salt Crackers

• 3 Tbsp sugar

• 10 Tbsp melted butter

Ingredients for filling:

• 1 cup peaches

• ¾ cup sugar

• 2, 8oz packets of cream cheese

• ½ tsp of almond extract

• 2 large eggs

Ingredients for peach glaze:

• 1 cup sugar

• 1 cup water

• 1-2 large peaches

Instructions

1. Preparation: 

• Preheat the oven to 350F and start a water bath. 

• In a pan large enough to hold the pie pan add ½ inch of water and set in the oven

2. Making the crust:

• In a food processor, blend the crackers until they are finely ground into crumbs. 

• Transfer to a bowl, stir in sugar until well combined then stir in the melted butter. 

• Press firmly and evenly into a nine inch round pie pan, making sure to line the sides. 

• Place in the fridge until ready to add filling.

3. Making the peach filling:

• Blend one cup of peaches until smooth. In a food processor or hand mixer, beat cream cheese and sugar until smooth. Add almond extract and one egg at a time. 

• Beat just until incorporated as not to not over whip the eggs which can cause the cheesecake to deflate or crack. 

• Fold in the blended peaches.

• Fill your pie crust with the filling just below the top of the crust and place it in the oven in the hot water bath. 

• Bake for 1 hour. 

• Remove the pie from the oven and place in the fridge to cool overnight.

4. Making the peach glaze:

• In a small pot, boil the water and sugar and then turn down to medium heat and stir occasionally until it has reduced by half and is a thick consistency. 

• Pull off the heat and cool in the refrigerator. 

• Cut the peaches in slices and arrange them on top of your cooled cheesecake in any pattern you’d like. With a large spoon, drizzle the cooled glaze over the top of the peaches until fully covered.