Sprinkle the remainng crust/butter mixture over the top of the peaches and bake at 350 F for 50 minutes. At the end of 50 minutes turn the oven off and leave it in there for an hour. This prevents cracking of the cheesecake. After the resting time in the oven is complete chill the entire cheesecake in the fridge for at least 6 hours.
ENJOY!
This dish consistently captivates every audience at any gathering.
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My Amish friend shared this bread recipe with us, and it’s been on repeat since!.
I loved these so much back then. I’d constantly pester my mom to cook them.
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