Ingredients
- 2 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 peaches, peeled and sliced
- 1 tsp ground cinnamon
- ½ cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Whipped cream for serving (optional)
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Paring knife
Step-by-Step Instructions
First, preheat your oven to 325°F (163°C). In a mixing bowl, I like to combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create a solid crust that will hold up nicely. Pop this into the oven for about 10 minutes to set it. Once it’s golden and aromatic, take it out and let it cool while you prepare the cheesecake filling. (See the next page below to continue steps…)