Ingredients for Peach Cheesecake
- Gingersnap Cookies
- Unsalted Butter
- Egg
- ¼ cup sugar (for crust) + 1 ¾ cups sugar (for filling)
- Vanilla
- Flour
- Baking Powder
- Salt
- Water
- 3 (8 ounce) packages cream cheese
- 3 large eggs
- Sour Cream
- Peach Juice
- 2 cups peeled and sliced fresh peaches
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How to Make Peach Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press firmly into the bottom of the prepared pan.
- Prepare the filling: In a large bowl, beat 3 (8 ounce) packages of cream cheese until smooth. Gradually beat in 1 ¾ cups sugar until smooth. Beat in 2 teaspoons vanilla extract, then beat in 3 large eggs one at a time, mixing well after each addition.
- Gently fold in 2 cups peeled and sliced fresh peaches.
- Pour the filling over the crust.
- Bake for 70-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
111g
Fat
112g
Carbs
14g
