Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 cups sliced peaches (fresh or canned and drained)
- ½ cup brown sugar (for topping)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy.
- Mix in sour cream and vanilla. Add eggs one at a time, mixing just until incorporated.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–60 minutes, until center is slightly jiggly and edges are set.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours.
- To make the topping, combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water in a saucepan.
- Cook over medium heat, stirring, until thickened and glossy. Cool completely.
- Spoon peach topping over chilled cheesecake before serving.
Notes
- Substitute graham crackers with vanilla wafers or gingersnaps for extra flavor in the crust.
- Add a bit of butter to the peach topping for richness.
- Sprinkle in a pinch of cardamom or ginger for a warm spice twist.
- Let the cheesecake cool gradually to help prevent cracks.
- Chill overnight for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
