Indulge in the creamy and fruity flavors of this quick and easy peach cheesecake. The smooth and luscious cheesecake filling is perfectly complemented by the sweet and tangy peach topping. This dessert is sure to be a hit at any gathering or as a special treat for yourself!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 can (15 oz) peach halves in heavy syrup, drained
- 1/4 cup peach preserves
- Whipped cream for topping (optional)
Directions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until the center is set and the edges are lightly golden.
- Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
- In a blender or food processor, puree the peach halves until smooth. Add the peach preserves and blend again until well combined.
- Spread the peach mixture over the chilled cheesecake, creating an even layer.
- Refrigerate the cheesecake with peach topping for another hour, allowing it to set.
- Serve chilled, topped with whipped cream if desired.
