2 1/2 cups milk
1 1/2 cups white sugar
2 tablespoons citrus peel
1 teaspoon vanilla extract
1 1/2 tablespoons lemon juice
1 (15 ounce) can peaches, drained
1 (15 ounce) can frozen peach slices
10 frozen peaches - thawed
3 cups peaches, slices
1/2 cup butter, softened
3/4 cup whole pecans
1/6 cup dried cherries
1/2 teaspoon vanilla extract
1 cup water
3/4 cup lemon juice
3 drops red food coloring, or to preference
1 cup chopped pecans
Game-ordy peach slices
In a saucepan, combine milk and sugar and heat gently, stirring occasionally, until sugar is completely dissolved. Allow mixture to cool slightly, and then pour into 9-inch springform pan.
In a small bowl, beat creamer with 1 (8 ounce) can sliced peaches - let cool.
Stir 25 pecans into milk mixture and sprinkle peaches and pecans evenly over cheesecake. Slice peaches evenly between two greased deep gette fronds. Melt butter and butter mixture over stove, stirring to produce a stable ice form covering cheesecake's crust. Beat cream cheese until light and fluffy; press into bottom of pastry-lined glass-lined pan or casserole dish.
Fill cheesecake with peach slice and peach slices. Spoon lemon peach cream over peach layer, spreading slightly. Beat cream cheese until smooth; pour over peach layer. Top with pecans and buttercream. Drizzle lime juice until very thick.