Ingredients for Fresh Peach Cheesecake
- Graham Cracker Crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- 3 (8 ounce) packages cream cheese
- ⅓ cup all-purpose flour
- 1 teaspoon vanilla extract
- Peach Flavoring
- 3 large eggs
- 1 cup heavy cream
- Fresh Peach
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How to Make Fresh Peach Cheesecake
- Preheat oven to 325°F (160°C).
- Lightly grease a 9-inch springform pan with cooking spray.
- For the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ cup granulated sugar. Mix well until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden.
- Remove from oven and let cool completely.
- Reduce oven temperature to 250°F (120°C).
- For the filling: In a large bowl, beat 3 (8 ounce) packages of cream cheese until light and fluffy. Gradually beat in 1 ½ cups granulated sugar until well combined.
- Add ⅓ cup all-purpose flour, 1 teaspoon vanilla extract, 1 teaspoon peach extract, 3 large eggs, and 1 cup heavy cream. Beat until smooth and well combined.
- Gently fold in 3 cups peeled and sliced fresh peaches.
- Pour the filling into the baked crust.
- Place a shallow pan filled with hot water on the bottom rack of the oven to create a humid environment (water bath).
- Place the springform pan on a baking sheet in the top half of the oven.
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with fresh peach slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
90g
Fat
66g
Carbs
9g
