Next, in another large mixing bowl, I beat the softened cream cheese until it’s smooth and creamy – there’s just something heavenly about that texture! Gradually, I add in a cup of sugar, mixing until well combined. I then incorporate the eggs, one at a time, followed by the vanilla extract. This creamy base is where the magic begins. Once the filling has reached the perfect consistency, I fold in the diced peaches, making sure they’re evenly distributed throughout.
Now it’s time to pour the filling over the cooled crust. As I gently spread it out with my rubber spatula, I can almost taste the goodness to come! I pop the cheesecake into the oven, letting it bake for about 45-50 minutes until the edges are set but the center still has a slight jiggle to it. Once it’s done, I turn off the oven, crack the door slightly, and let it cool slowly inside; this helps to prevent cracks on the surface.
While the cheesecake cools, I prepare the peach topping. In a saucepan over medium heat, I combine the peach preserves, ground cinnamon, and nutmeg until it’s bubbly and aromatic. Once the cheesecake is at room temperature, I spread the warm peach mixture over the top, creating a beautiful finish. The aroma wafting through my kitchen is simply divine, and I can’t wait to dig in!
Pro Tips for Best Results
I tested this cheesecake three ways: using fresh peaches, canned peaches, and even frozen ones. Fresh peaches provide that unbeatable flavor and texture, but if you’re in a pinch, canned ones wrapped in 100% juice yield great results too. Just make sure to drain them well!
One important lesson I learned is to let the cream cheese come to room temperature before mixing. It ensures a creamy texture without lumps, which is crucial for that smooth filling you want. It seems like a small step, but believe me, it makes a world of difference.
Finally, be kind to your cheesecake during baking. Avoid opening the oven door too often or moving it around, as this can cause it to crack. Trust the process! Let the cake cool inside the oven, as this gentle cooling method helps to create a stunning, smooth top.
Common Mistakes to Avoid
One common mistake I made (and many people do) is baking the cheesecake at too high of a temperature. If you bake it at 350°F or higher, you risk overcooking the edges while the center remains jiggly. A low and slow approach helps everything set evenly. (See the next page below to continue…)