This Peach Cheesecake recipe features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious peach topping. The crust is baked to a golden crisp, while the filling combines cream cheese, sugar, vanilla, eggs, and sour cream for a rich yet balanced flavor. Once baked and cooled, the cheesecake is topped with juicy sliced peaches glazed in apricot preserves for a glossy, fruity finish. Perfect for summer gatherings or any special occasion, this dessert delivers a sweet, tangy, and creamy delight in every bite.
Ingredients
Crust
11/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter butter
Filling
4 packages (8 oz.)
cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup sour cream
Topping
2 cups sliced peaches
2 tablespoons apricot preserves
Instructions
Preheat oven to 325°F.
Combine graham cracker crumbs, sugar and melted butter.
Press into bottom of a 9-inch springform pan. Bake for 10 minutes. let cool.
Beat cream cheese and sugar until smooth. Add vanilla and eggs. Add sour cream and mix until smooth. Pour filling over crust.
Bake for 50-60 minutes. Cool on a wire rack for 10 minutes.
Run a knife around edge of pan. Let cool completely. Top with sliced peaches and apricot preserves. Chill for 4 hours.
Beat cream cheese and sugar until smooth. Add vanilla and eggs. Add sour cream and mix until smooth. Pour filling over crust.
Bake for 50-60 minutes. Cool on a wire rack for 10 minutes.
Run a knife around edge of pan. Let cool completely. Top with sliced peaches and apricot preserves. Chill for 4 hours.
Comments