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cinnamon graham crackers butter cream cheese vanilla eggs sour cream sugar salt fresh rough fresh peach chocolate
Viewed: 81 - Published at: a year agoIngredients
- 3 cup cinnamon graham crackers, crushed
- 4 oz butter, salted or unsalted
- 16 oz cream cheese, at room temperature
- 1 1/2 tsp vanilla extract
- 3 large eggs, at room temperature
- 2 cup sour cream, at room temperature
- 1 cup granulated sugar
- 1/4 tsp salt
- 3/4 cup fresh rough chopped peaches, from about 3 pitted peeled peaches
- 1 fresh peach, sliced
- 2 tbsp grated dark chocolate
Method
- Preheat oven to 325.
- Spray a 9 inch springform pan with bakers spray
- MAKE CRUST
- Combine cinnamon crumbs and butter in a bowl until moistened
- Add crumb mixture to prepared springform pan and press into bottom and up sides of pan.
- Refigerate to set while making filling
- I MAKE PEACH CHEESECAKE FILLING
- In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in
- Add sour cream, vanilla and salt and beat just until blended
- Fold in chopped peaches
- Remove the cold crust from the refigerator.
- Wrap crust pan in a double thickness of aluminum foil
- Pour peach filling into crust and smooth top.
- Place cheesecake in a large baking pan.
- Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan
- Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes.
- Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack .
- Remove foil and continue to cool completely before refigerating, about 2 hours longer.
- When cooled cover and Refigerate at least 8 hours or overnight
- After chilling run a thin knife around edges of pan and realease sides of springform pan
- Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings
