Name: Fresh Peach Cheesecake
Ingredients: CRUST; 3 cup cinnamon graham crackers, crushed; 4 oz butter, salted or unsalted; PEACH CHEESECAKE FILLING; 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; GARNISH; 1 fresh peach, sliced; fresh strawberrys; fresh whipped cream; 2 tbsp grated dark chocolate

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Fresh Peach Cheesecake

To make Fresh Peach Cheesecake you only need 16 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Fresh Peach Cheesecake :

You need to prepare CRUST.

Provide cinnamon graham crackers, crushed.

You need butter, salted or unsalted.

Use PEACH CHEESECAKE FILLING.

Prepare cream cheese, at room temperature.

You need vanilla extract.

Use large eggs, at room temperature.

Prepare sour cream, at room temperature.

Use granulated sugar.

You need to prepare salt.

Provide fresh rough chopped peaches, from about 3 pitted peeled peaches.

You need to prepare GARNISH.

You need fresh peach, sliced.

You need to prepare fresh strawberrys.

Provide fresh whipped cream.

Use grated dark chocolate.

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step by step :Fresh Peach Cheesecake

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.

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