Kristy Cook
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1/2 cup heavy cream
Peach Topping:
2 cups fresh peaches, peeled and sliced
1/2 cup raspberry preserves
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until well combined.
Pour the filling over the cooled crust. Bake for 1 hour, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, arrange the peach slices on top of the cheesecake. Drizzle with raspberry preserves.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 30 minutes (including cooling and refrigeration time)
Kcal: 450 kcal | Servings: 12 servings
