Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh peaches, sliced
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.
- In a separate bowl, beat cream cheese until smooth. Gradually add sugar and vanilla, then mix in eggs, one at a time.
- Pour the cream cheese mixture over the crust and bake for about 50 minutes.
- While baking, toss sliced peaches with cinnamon and brown sugar.
- Spread the peach mixture on top of the cheesecake after it has cooled for 10 minutes, then return to the oven for an additional 10 minutes.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours before serving.
Notes
- For best results, use ripe but firm peaches.
- This cheesecake can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg