Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 cups fresh peaches, sliced (or canned if out of season)
– 1 cup brown sugar
– ½ teaspoon cinnamon
– ¼ teaspoon nutmeg
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch
– Whipped cream (for serving)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Small saucepan
– Measuring cups and spoons
– Baking dish for water bath
Step-by-Step Instructions
Let’s get started! First, preheat your oven to 325°F (160°C). In my kitchen, I combine the graham cracker crumbs with melted butter until it resembles wet sand. I press this mixture into the bottom of my springform pan to form a crust – make sure to pack it down nicely! This crust sets the stage for the creamy cheesecake layer. While the crust firms up in the fridge for about 10 minutes, I whip up the cheesecake filling, blending cream cheese and sugar until smooth and creamy. Then, I add in the eggs one at a time, mixing until fully incorporated after each addition. Finally, a splash of vanilla extract brings everything together beautifully. (See the next page below to continue steps…)
