Ingredients
Scale
- 6 large peaches
- 3/4 cup packed brown sugar (light or dark)
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups graham cracker crumbs (2 sleeves)
- 1/4 cup packed brown sugar (light or dark)
- 10 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 3/4 cup blended peach cobbler filling
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Instructions
- Cut peaches into slices and combine with brown sugar, cornstarch, and cinnamon in a saucepan.
- Cook until the mixture bubbles and thickens.
- Reserve 2 cups of peaches, blend to make a puree, and drain excess moisture.
- Crush graham crackers and mix with brown sugar and melted butter to form the crust.
- Preheat oven to 325°F and prepare springform pan.
- Press crust mixture into pan and bake for 11 minutes.
- Beat cream cheese and sugar until smooth, then add sour cream and vanilla.
- Incorporate eggs one at a time, and fold in blended peach filling.
- Set up a water bath and pour batter into the crust, then bake for 80-90 minutes.
- Allow cheesecake to cool slowly in the oven, then refrigerate for at least 6 hours.
- Top with remaining peach filling and serve chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use ripe peaches for maximum flavor.
Ensure all ingredients are at room temperature for a smoother batter.
A water bath is essential for a creamy texture and to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg