Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups fresh or canned peaches, sliced (if using canned, make sure to drain well)
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 1 cup sour cream
- Whipped cream for serving (optional)
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Baking sheet
- Measuring cups and spoons
- Saucepan (if cooking fresh peaches)
Step-by-Step Instructions
First, I like to start by preheating my oven to 325°F (163°C). While that’s warming up, I prepare the crust by combining the graham cracker crumbs with the melted butter until well blended. This mixture should hold together when pressed, so I take my time to get the right consistency. I then firmly press the crust into the bottom of my springform pan. Next, I pop it into the oven for about 10 minutes to set firmly. This keeps the crust from getting too soggy later on. (See the next page below to continue steps…)