Ingredients
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- 2 cups graham cracker crumbs
- 6 Tablespoons butter- melted
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon granulated sugar
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- 4- 8 oz packs of cream cheese-softened
- 3/4 cup granulated sugar
- 3 Tablespoons flour
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 eggs
15-20 peach slices
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- 1 cup all-purpose flour
- 1/4 cup brown sugar- packed
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter- cold and cut into small cubes
- 1/4 cup water
- 2 cans (15.25 oz. each) peaches or you can use fresh peaches
- 1/4 cup brown sugar- packed
1/4 cup granulated sugar
- 1/2 Tablespoon fresh lemon juice
- 2 Tablespoon cornstarch- dissolved in 2 Tablespoons water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
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- Preheat your oven to 350F and grease a 9” springform pan with non-stick spray and set aside.
- Start by pulsing graham crackers in a food processor until you get about 2 cups crumbs.
- Add in melted butter, cinnamon and sugar and pulse until well combined.
Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
- Bake on 350 for about 10 minutes.
- Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
- Cream until light and fluffy and you do not see any lumps, about 4-5 minutes.
- Add sugar and flour and mix for about 1 minute.
- While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
- Add each egg one at a time. Allow each egg to combine fully before adding the next. Do not over mix.
- Pour the filling into the prepared crust and top with peach slices.
- Make the topping by adding all ingredients except water into a medium bowl and use a fork or pastry cutter to cut the butter into the dry ingredients.
- Add the water last and mix until combined. Crumble the topping all over the top of the cheesecake.
- Place the cheesecake in the center of your oven and bake at 350 for 25 minutes then reduce the heat to 200F. and bake for an additional 45-50 minutes or until the center slightly jiggles.
- Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes.
- Then remove and allow to cool completely on a wire rack.
- Refrigerate overnight until completely set.
- Once the cheesecake is set make the peach topping by adding all ingredients into a medium saucepan and bring to a low boil.
- Reduce heat and stir occasionally until mixture is thickened.
- Remove from heat and allow to cool for 10-15 minutes then pour peaches over the top of the cheesecake.
- Serve and enjoy!