Mini Peach Cheesecakes

Ingredients

  • 1 cup finely chopped Georgia Pecans
  • 2 tablespoons butter, melted
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup milk
  • 1/2 cup sugar
  • 3 cups sliced Georgia Peaches
  • 12 paper liners for regular size muffin tins

Directions

  • Step 1:

    Stir together pecans and butter in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Add gelatin to water in a small pan over low heat, stirring until dissolved.

  • Step 2:

    In a large bowl, beat cream cheese, milk, and sugar at medium speed until well blended. Stir in gelatin. Pour equal amounts into muffin tins, and freeze until firm.

  • Step 3:

    Place peach slices in a food processor and process until smooth. Just before serving, spoon peach puree onto individual plates.

  • Step 4:

    Remove cheesecakes from freezer 10 minutes before serving, peel off paper and invert onto puree. Makes 12 mini cheesecakes.