Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup sugar, divided
– 2 (8 oz) packages cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 cups fresh peaches, peeled and sliced (or canned if out of season)
– 1 teaspoon ground cinnamon
– ½ teaspoon nutmeg
– 1 tablespoon lemon juice
– ¼ cup all-purpose flour
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer (or whisk)
– Rubber spatula
– Saucepan
– Measuring cups and spoons
Step-by-Step Instructions
First, I start by preheating my oven to 325°F (160°C). In a mixing bowl, I combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. I then press this crust mixture firmly into the bottom of my springform pan to form a solid base. Once it’s even, I pop it into the oven for about 10 minutes until it gets a nice golden color. This step sets the perfectly crunchy base for my cheesecake. (See the next page below to continue steps…)