Description
A decadent and creamy summer dessert featuring a buttery graham cracker crust, velvety cheesecake filling, and a fresh peach swirl.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tablespoon vanilla extract
2 cups fresh peaches, peeled and diced
1 tablespoon lemon juice
1 teaspoon cornstarch
Instructions
Step 1: Pre-heat your oven to 325°F and line a 9x13 baking pan with parchment paper.
Step 2: Mix graham cracker crumbs, melted butter, and 2 tbsp sugar; press firmly into the pan.
Step 3: Bake the crust for 10 minutes and let it cool completely.
Step 4: Simmer diced peaches, lemon juice, and cornstarch in a saucepan until thickened.
Step 5: Beat cream cheese and 1 cup sugar until smooth; add eggs one at a time on low speed.
Step 6: Stir in sour cream and vanilla, then pour the mixture over the crust.
Step 7: Swirl the peach sauce into the cheesecake batter using a knife.
Step 8: Bake for 45-50 minutes, then cool and refrigerate for 4 hours before slicing.
Notes
Ensure all dairy is at room temperature to achieve the smoothest cheesecake texture possible.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
