Description
A delightful dessert combining creamy cheesecake with warm, cinnamon-kissed peach filling and a buttery crumb topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons melted butter
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 tablespoon flour
- 4 cups chopped peaches
- 1/4 cup sugar (for peaches)
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1–2 teaspoons cornstarch
- 1/4 cup additional sugar for topping
- 1/4 cup all-purpose flour for topping
- 1/4 cup cold butter, cubed
Instructions
- Preheat the oven to 325°F.
- Mix graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan or muffin liners for mini cheesecakes.
- Beat cream cheese, sugar, eggs, sour cream, and flour until smooth.
- Pour the mixture into the prepared crust.
- Bake in a water bath for 50-60 minutes or until the center is just set.
- Cool the cheesecake and prepare the peaches.
- Simmer chopped peaches with sugar, lemon juice, and cinnamon for about 10 minutes.
- Thicken with cornstarch and cool slightly.
- Spoon the peach mixture over the cooled cheesecake.
- Bake a biscuit topping briefly for 12-15 minutes if desired.
- Chill the dessert before serving.
Notes
Macerating the peaches enhances the flavor and prevents a soggy crust. Serve with a warm peach syrup and whipped cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg