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Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are moist. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- Pour the cream cheese mixture over the crust in the springform pan.
- In another bowl, toss the sliced peaches with peach preserves, cinnamon, and brown sugar. Spoon the peach mixture evenly over the cream cheese layer.
- In a separate bowl, combine flour and baking powder. Add this mixture to the remaining peach mixture and crumble it over the top of the cheesecake.
- Bake in the preheated oven for 60 minutes or until the center is set and the top is lightly golden brown.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.
- Garnish with whipped cream and extra peach slices when serving.
Chef’s Tips
- Make sure your cream cheese is at room temperature for a smooth mixture.
- For an extra kick of flavor, add a splash of almond extract to the filling.
- Serve it chilled for a refreshing summer dessert experience.
Nutrition (per serving)
Approximate calories: 350, Protein: 6g, Carbs: 38g, Fat: 20g
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