Peach Cheesecake

Indulge in the delightful combination of creamy cheesecake and sweet, juicy peaches with this Peach Cheesecake recipe. It’s perfect for summer gatherings or any occasion that calls for a sweet treat.

Ingredients

1 cup crushed graham crackers
1/4 cup melted butter
24 oz cream cheese, softened
1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 cup canned peaches, drained and chopped

Directions

1. Preheat your oven to 325F. In a bowl, mix the crushed graham cracker crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create the crust.
2. In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition.
3. Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the mixture. Pour this peach-infused cream cheese mixture over the prepared crust in the springform pan.
4. Bake in the preheated oven for 60 minutes, or until the cheesecake is set and lightly golden on top.
5. Once baked, allow the cheesecake to cool completely at room temperature. Refrigerate before serving to enhance the flavors.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 60 minutes
• Total Time: 1 hour 15 minutes (plus cooling time)
• Servings: 8

Variations

• Fresh Peaches: Substitute canned peaches with fresh, ripe peaches for a brighter flavor.
• Peach Topping: Drizzle a peach glaze or add sliced peaches on top before serving for an eye-catching presentation.
• Nut Crust: Use crushed nuts, such as pecans or almonds, mixed with the graham cracker crumbs for a different texture.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating: Cheesecake is best served cold. If needed, let it sit at room temperature for a few minutes before slicing.

FAQs

1. Can I use frozen peaches?
   Yes, thawed and drained frozen peaches can be used, but ensure they are well-drained to avoid excess moisture.
2. How can I tell when the cheesecake is done?
   The cheesecake should be set in the center and slightly puffed up; it may still have a slight jiggle.
3. Can I make this cheesecake in advance?
   Yes, this cheesecake can be made a day ahead and stored in the refrigerator.
4. What can I substitute for cream cheese?
   Neufchâtel cheese is a good lower-fat alternative to cream cheese.
5. Can I freeze this cheesecake?
   Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil.
6. How do I slice the cheesecake neatly?
   Use a sharp knife dipped in hot water for clean slices.
7. What if I don’t have a springform pan?
   A regular cake pan can be used, but be careful when removing the cheesecake.
8. Can I add a crust flavor?
   Yes, adding cinnamon or nutmeg to the graham cracker crust can enhance the flavor.
9. What toppings can I use?
   Whipped cream or a drizzle of caramel or chocolate sauce can elevate the presentation.
10. Is it necessary to cool the cheesecake before serving?
    Yes, cooling allows the flavors to meld and enhances the texture.

Conclusion

This Peach Cheesecake is a delightful dessert that captures the essence of summer with its creamy texture and fruity sweetness. Whether served at a special gathering or enjoyed as a weeknight treat, it’s sure to please anyone who takes a slice!

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