Categories: Cheesecake, Dessert, Peaches

Ingredients

• Graham Cracker Crust:
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter or 1/4 cup margarine, melted
• Peach Filling:
• 24 ounces cream cheese
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2/3 cup whipping cream
• 1 1/3 cups peeled and finely chopped peaches
• Fresh Peach Topping:
• 2 medium peaches, sliced
• 1 tablespoon lemon juice
• 1 cup peach preserves

Directions

1. In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.

2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.

3. In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.

4. Add eggs and egg yolk, one at a time, beating well after each addition.

5. Beat in vanilla extract and lemon juice.

6. Stir in whipping cream; fold in peaches.

7. Pour mixture over the crust.

8. 8

9. Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.

10. Remove cake from oven and run a knife around the inside edge of the pan.

11. Turn the oven off; return the cake to the oven for an additional 1 hour.

12. Chill, uncovered, overnight.

13. Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.

14. Chill until serving time; just before serving, in a small saucepan, heat peach preserves.

15. Drizzle warm preserves over the cheesecake.

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