Name: Peach Cheesecake
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 2 cups graham cracker crumbs -; 1/2 cup butter, melted -; 3 tablespoons sugar -; 1/2 teaspoon ground cinnamon -; 1/2 teaspoon almond extract -; Filling: -; 2 packages (8 ounces each) cream cheese, softened -; 1/2 cup sugar -; 1/2 cup packed brown sugar -; 3 large eggs, room temperature -; 1 cup sour cream -; 3/4 cup peach preserves -; 1 tablespoon grated lemon zest -; 3/4 teaspoon vanilla extract -; 1 cup finely chopped peeled fresh peaches -; Topping: -; 2 cups finely chopped peeled fresh peaches -; 3 tablespoons water, divided -; 2 tablespoons sugar -; 1/4 teaspoon vanilla extract -; 1 tablespoon cornstarch -; 1/4 cup oven-roasted sliced almonds, optional -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Peach Cheesecake

1. 2 cups graham cracker crumbs -

2. 1/2 cup butter, melted -

3. 3 tablespoons sugar -

4. 1/2 teaspoon ground cinnamon -

5. 1/2 teaspoon almond extract -

6. Filling: -

7. 2 packages (8 ounces each) cream cheese, softened -

8. 1/2 cup sugar -

9. 1/2 cup packed brown sugar -

10. 3 large eggs, room temperature -

11. 1 cup sour cream -

12. 3/4 cup peach preserves -

13. 1 tablespoon grated lemon zest -

14. 3/4 teaspoon vanilla extract -

15. 1 cup finely chopped peeled fresh peaches -

16. Topping: -

17. 2 cups finely chopped peeled fresh peaches -

18. 3 tablespoons water, divided -

19. 2 tablespoons sugar -

20. 1/4 teaspoon vanilla extract -

21. 1 tablespoon cornstarch -

22. 1/4 cup oven-roasted sliced almonds, optional -

How to cook deliciously - Peach Cheesecake

1. Stage

Preheat the oven to 350°F. Wrap the bottom half of a 9-inch springform pan with three layers of aluminum foil and set the pan aside.

2. Stage

In a large bowl, combine the graham cracker crumbs, melted butter, sugar, cinnamon and almond extract. Press the crumbs into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake the crust until it's lightly browned, 8 to 10 minutes. Remove the pan from the oven and let the crust cool completely. Increase the oven temperature to 450°. Editor's Tip: Be sure to spread the crumbs evenly in the bottom of the pan and up the sides. This will help create a well-structured crust.

3. Stage

In a large bowl, beat the cream cheese on medium speed until it's smooth, about four to five minutes. Reduce the mixer speed to medium-low. Add the sugar and beat until the mixture is fluffy. Add the eggs, one at a time, until they're incorporated, about five minutes. Beat in the sour cream, peach preserves, lemon zest and vanilla until the mixture is smooth and fluffy, about one to two minutes.

4. Stage

Fold in the diced peaches. Pour the filling over the cooled crust. Place the springform pan in a larger baking pan and add one inch of hot water to the larger pan.

5. Stage

Bake the cheesecake for 15 minutes. Decrease the oven temperature to 225° and bake the cheesecake until it's just set, about one and a half hours. Turn the oven off and let the cheesecake sit in the oven for 30 minutes or until the center is completely set. Then, open the oven door and let the cheesecake cool in the oven. Remove the cheesecake from the oven and roasting pan, and then remove and discard the foil. Editor's Tip: To double-check that your cheesecake is set, try the cheesecake wobble test. Tap the edge of the pan with a spoon and see if it wobbles slightly. If it ripples or jiggles, the cheesecake isn't quite done yet.

6. Stage

Cover the cheesecake once it's completely cooled and refrigerate it overnight

7. Stage

In a large skillet over medium heat, bring the peaches, two tablespoons of water, sugar and vanilla to a simmer. Reduce the heat and cook until the peaches are tender, about two to three minutes. In a small bowl, whisk the remaining tablespoon of water and cornstarch until it's dissolved. Pour the mixture into skillet with the peaches. Cook the mixture, stirring constantly until it has thickened, one to two minutes longer. Cool it completely.

8. Stage

Loosen the sides of the cheesecake from the springform pan with a knife. Remove the rim from the pan. Spread the peach compote topping in an even layer on top of the cheesecake. Sprinkle the peach cheesecake with sliced almonds before serving if desired.