Description
This Creamy Peach Cheesecake on a Buttery Pecan Crust combines rich, silky cheesecake with a toasted pecan graham cracker crust and a sweet cinnamon peach topping for an irresistible summer dessert.
Ingredients
Scale
- 1.5 cups (170g) pecans, toasted and finely ground
- 1 cup (100g) graham cracker crumbs
- 3 tbsp brown sugar, packed
- 5 tbsp (70g) unsalted butter, melted
- 1/4 tsp fine sea salt
- 32 oz (900g / 4 blocks) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) sour cream or Greek yogurt, room temperature
- 1 tbsp cornstarch
- 1.5 tsp pure vanilla extract
- 4 large eggs, room temperature
- 3 cups fresh peaches, peeled and sliced, or thawed frozen peaches
- 1/3 cup granulated sugar or brown sugar
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch dissolved in 2 tbsp cold water
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the toasted pecans, graham cracker crumbs, brown sugar, and salt until finely ground.
- Stir in the melted butter until moist crumbs form.
- Press the crust firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake the crust for 10 minutes, then cool completely.
- Lower the oven temperature to 325°F (160°C).
- In a large bowl, beat the softened cream cheese, granulated sugar, and cornstarch at low speed for 2 to 3 minutes until smooth and lump-free.
- Mix in the sour cream and vanilla extract.
- Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Wrap the outside of the springform pan in three layers of heavy-duty aluminum foil.
- Pour the cheesecake filling into the cooled crust.
- Place the springform pan in a large roasting pan filled with 1 inch of boiling water.
- Bake at 325°F (160°C) for 60 to 65 minutes, until the edges are set but the center still wobbles slightly.
- Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool inside for 1 hour.
- While the cheesecake chills, combine the sliced peaches, sugar, lemon juice, and cinnamon in a saucepan over medium heat.
- Cook for 5 minutes until the peaches soften.
- Stir in the cornstarch slurry and simmer for 1 to 2 minutes until thickened.
- Cool the peach topping to room temperature.
- Refrigerate the cheesecake for at least 6 hours until completely chilled.
- Top the chilled cheesecake with the cooled peach topping, slice, and serve.
Notes
Use room-temperature cream cheese and eggs for a smooth filling. Avoid overmixing the eggs to reduce excess air, and allow the cheesecake to chill completely before adding the peach topping and slicing.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 42g
- Sodium: 390mg
- Fat: 44g
- Saturated Fat: 21g
- Unsaturated Fat: 19g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 145mg