Then pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. It will take about 1 minute....
RECIPES
Ingredients
For the Crust
* 1 cup digestive cracker crumbs
* 1/3 cup chopped walnuts
* 1/2 teaspoon ground cinnamon
* 4 tablespoons unsalted butter, melted
For the cheesecake filling
* 16 ounces cream cheese, room temperature
* 14-ounce can sweetened condensed milk
* 2 teaspoons vanilla extract
* 8-ounce frozen whipped topping, thawed
For the peach compote
* 1 pound fresh or frozen sliced peaches
* 1/2 cup brown sugar
* 3 tablespoons water
* 1/4 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
For the garnish
* Whipped topping
* Walnuts
Instructions
1- In a medium bowl, stir together the crust ingredients. Evenly distribute the crust in a round serving bowl, and press them. Place the dishe into the refrigerator.
2- In the bowl beat the cream cheese for 3 minutes with a hand mixer, and slowly drizzle in the sweetened condensed milk. Stir in the vanilla. Scrape the sides of the bowl and mix for 2 minutes.
4- Use a spatula to fold in the whipped topping.
5- Spoon the cheesecake filling into the prepared serving dish and refrigerate.
6- In a medium saucepan over low-medium heat, stir together the peaches, brown sugar, water, vanilla and cinnamon. Cook over low heat until the liquid has reduced and thickened. It will take about 15-20 minutes for your compote to thicken. Allow compote to cool completely. Transfer the compote to a lidded container and refrigerate until you’re ready to serve.
7- Before serving, top the cheesecake with compote, whipped topping, and candied walnuts.
Note: You can make your own whipped topping easily. Place mixer bowl and whisk in freezer for at least 20 minutes to chill. Then pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form. It will take about 1 minute.
