Ingredients
– 2 cups fresh or canned peaches (drained if canned), sliced
– 1 cup granulated sugar, divided
– 1 tablespoon lemon juice
– 1 teaspoon ground cinnamon
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 4 (8 oz) packages cream cheese, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup sour cream
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– Optional: whipped cream for serving
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Measuring cups and spoons
– Rubber spatula
– Baking sheet
– Parchment paper (optional)
Step-by-Step Instructions
To start, preheat your oven to 325°F (160°C) and prepare your springform pan by greasing the bottom and sides or lining the bottom with parchment paper. In a mixing bowl, combine the sliced peaches, 1/4 cup of sugar, lemon juice, and cinnamon. Set this aside to let the flavors meld while you work on the crust. In another bowl, mix the graham cracker crumbs and melted butter together until well combined. Press the mixture firmly onto the bottom of the springform pan to create an even crust. Be sure to press it down well; this will provide a solid base for your cheesecake. (See the next page below to continue steps…)