A luscious balance of fresh fruit, rich filling, and a delightful crumb topping that brings everything together. This recipe captures the essence of summer, making it perfect for gatherings, celebrations, or simply as a sweet treat to brighten your day.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 cups fresh peaches, peeled and sliced
16 ounces cream cheese, softened
1 cup sour cream
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 teaspoon cinnamon
1/2 cup brown sugar
Instructions
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove it from the oven and let it cool slightly.
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add the sour cream, 1 cup of sugar, and vanilla extract to the cream cheese. Mix until fully combined.
Add the eggs, one at a time, mixing gently after each addition.
Gently fold in the sliced peaches into the cheesecake batter.
Pour the peach cheesecake mixture over the cooled crust and spread it evenly. Bake for 50-60 minutes, or until the edges are set but the center slightly jiggles.
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
To make the crumb topping, mix together brown sugar, cinnamon, and a bit of melted butter, then sprinkle over the cheesecake before serving.
