Description
Creamy peach cheesecake with roasted peaches, graham cracker crust, and cinnamon crumb topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/8 cup light brown sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter melted
- 2 lbs peaches thawed
- 1 tbsp lemon juice
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 8 tbsp unsalted butter melted
- 1 1/3 cups flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp cinnamon
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 1/2 tsp flour or cornstarch
- 3 large eggs
- 3/4 cup sour cream
- 2 tsp vanilla extract
Instructions
- Prepare crust and bake 10 minutes.
- Reduce oven temperature to 325F.
- Mix peaches with lemon juice sugars and cornstarch.
- Prepare crumb topping and set aside.
- Beat cream cheese until smooth.
- Add sugar flour eggs sour cream and vanilla.
- Layer filling peaches and crumb topping as directed.
- Place pan in water bath.
- Bake 90 minutes.
- Cool gradually then refrigerate 6 hours or overnight.
- Roast reserved peaches.
- Warm reserved crumb topping.
- Top cheesecake and serve.
Notes
- Do not overmix batter.
- Use room temperature ingredients.
- Chill overnight for best texture.
- Serve with whipped cream if desired.
- Prep Time: 7 hours
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 42
- Sodium: 340
- Fat: 37
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 63
- Fiber: 2
- Protein: 9
- Cholesterol: 145