Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the filling
- 24 oz 675 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
For the topping
- 1 can 15 oz peach halves or slices, drained
- Optional: 2 tbsp peach jam for glaze
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9‑inch springform pan. Bake for 8–10 minutes. Let cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla.
- Bake: Pour filling over crust. Bake for 50–60 minutes, or until the center is almost set (slightly jiggly).
- Cool gradually: Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Chill: Remove from oven and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
- Top with peaches: Arrange peach halves and slices on top in a decorative pattern. Brush with warmed peach jam for a glossy finish, if desired.
Notes
- Bake cheesecake 1 day ahead for best flavor.
- Store covered in fridge for 4–5 days.
- Add peach topping the day of serving for freshest look.
- Freeze cheesecake (without peaches) for up to 1 month. Thaw overnight in fridge, then top with peaches before serving.
- For a GLUTEN-FREE version, use gluten‑free graham crackers or almond flour crust.