Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 4 cups chopped fresh peaches (or canned, drained)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup all-purpose flour
Substitution suggestions: If fresh peaches are out of season, canned peaches work just as well. For a gluten-free crust, substitute graham crackers with gluten-free alternatives.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine the graham cracker crumbs and melted butter in a medium bowl, then press the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 3-4 minutes. Stir in the vanilla extract.
- Add the eggs one at a time, beating on low speed just until combined. Mix in the sour cream until the batter is smooth and uniform.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- In a separate bowl, toss the peaches with brown sugar, cinnamon, nutmeg, and flour until well coated. Spoon this mixture over the cheesecake layer.
- Bake the cheesecake for 55-60 minutes, until the center is set but still slightly jiggly. Allow it to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International