Romania Peach Cheesecake


  • 9″ Graham cracker crust
  • 1 container ready to eat cheesecake filling
  • 1 can of peaches in light syrup
  • 1/2 cup sugar
  • 1/2 of lemon, juiced
  • fresh basil leaves


  1. Spread cheesecake filling into prepared crust. Chill in the refrigerator for 3 hours.
  2. In a small saucepan, add the peaches, sugar, and lemon juice. Simmer for 7 minutes or until peaches begin to break down. Leave to cool.
  3. After the cheesecake is chilled, transfer to a cake plate. Spread the peach mixture topping over the surface with a spatula. Garnish with fresh peach slices and fresh basil leaves before serving.