Peaches and Cream Cheesecake
Sometimes I just crave cheesecake, the kind that bakes up so creamy and rich, topped with delicious peaches (or other fruit, depending on the season). This recipe never fails to impress!
Ingredients
Ingredients for the Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter softened or melted
- 2 tablespoons Sugar
Ingredients for the Filling
- 1 cup peaches peeled and sliced, divided (for puree)
- 3/4 cup Sugar
- 24 ounces cream cheese softened (3- 8 oz packages)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
Glazed Peach Topping
- 1/2 cup Sugar
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- 2 cups peaches peeled and sliced
- 1 teaspoon lemon juice
Instructions
Make the Crust
- First, preheat the oven to 350°F. Lightly spray an 8-inch springform pan with nonstick cooking spray. Alternatively, line with parchment paper.
- Next, in a medium bowl, combine the Graham cracker crumbs, butter, and sugar; stir to moisten the crumbs.
- Third, press crust into the bottom and slightly up the sides of the springform pan.
- Fourth, in the center of the oven for 6 minutes or until crumbs just begin to brown.
- Finally, remove from oven; cool. Leave oven on.
Make the Filling
- Purée peaches in a food processor until smooth. Divide in half and set aside.
- In the mixer bowl, beat cream cheese on a medium speed
- Gradually add sugar and beat until smooth.
- Add eggs, one at a time; beat until light and whipped.
- Beat in vanilla, sour cream, and puréed peaches;
- Stir in flour.
- Pour mixture into prepared crumb crust.
- Wrap the bottom and sides of the springform pan in foil and set the pan on a baking sheet that has sides.
- Set the baking sheet on the middle rack of the oven, pour one-half inch of hot water onto the baking sheet. Now, carefully push the rack in and close the oven door.
- Bake for 10 minutes then reduce oven temperature to 325 F. Bake for one hour or until set. Cheesecake is done when a knife inserted in the center comes out clean. The cake should still jiggle a bit when moved.
- Remove from oven and from the water bath and cool for about one hour.
- Cover and chill until ready to serve.
Prepare the Glazed Peach Topping
- Whisk together the sugar, cornstarch, and water in a saucepot over medium heat. Bring to a boil.
- Fold in reserved peach puree and peach slices, bring the mixture back to a boil, stirring constantly Reduce heat and simmer 1 to 2 minutes or until sauce is thickened and translucent. Do not overcook the peaches.
- Remove from heat. Stir in lemon juice and let cool.
- Chill until ready to serve.
- Finally, to serve, arrange cooked peaches decoratively over top of cheesecake. Allow the sauce to drip down the sides.
Notes
Use fresh or frozen peaches for this recipe. Or, substitute equal amounts of your favorite fruit!
Nutrition
Calories: 548kcalCarbohydrates: 56gProtein: 9gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 145mgSodium: 392mgPotassium: 292mgFiber: 1gSugar: 45gVitamin A: 1455IUVitamin C: 4mgCalcium: 122mgIron: 1mg
Tried this recipe?Let us know how it was!