1 box gluten free yellow cake mix
1/2 cup (1 stick) unsalted butter
2 tsp vanilla divided
3 8 ounce packages cream cheese softened
3 eggs
3 tsp cream of tartar
3/4 cup sugar (or splenda)
peaches diced in about 1/2 dice. I used 1 bag frozen VIP peaches. If you’re gonna use fresh I would say it’s probably 3 good sized peaches.
1 tsp cinnamon
1/3 cup brown sugar
Directions:
Preheat oven to 350 degrees F.Combine cake mix and chlled butter with pastery blender until the cake mix resembles coarse meal. Add 1 tsp vanilla. Reserve about 1/2 cup and press the rest of it into a 9 inch spring form pan. Bake the crust in the oven about 10 minutes to get it to set. My gluten free cake mix rose up about an inch. As soon as I took it from the oven it fell. I wanted it to be like a sugar cookie crust.
Next, mix the cream cheese, 3 tsp cream of tartar, and 3/4 cup sugar until creamy and no lumps remain. Then add the 3 eggs and mix until combined. Pour batter over the partially baked crust.
Combine peaches, brown sugar and remaining 1 tsp cinnamon and then evenly place the peach mixture over the cream cheese mixture in spring form pan.
Sprinkle the remainng crust/butter mixture over the top of the peaches and bake at 350 F for 50 minutes. At the end of 50 minutes turn the oven off and leave it in there for an hour. This prevents cracking of the cheesecake. After the resting time in the oven is complete chill the entire cheesecake in the fridge for at least 6 hours.
