Luscious Peach Cream Cheesecake

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 15 minutes
• Cooling Time: 4 hours
• Total Time: 5 hours 45 minutes

Intensity:

• Difficulty Level: Medium

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup pureed fresh peaches (about 2-3 peaches)

Topping:

• 1 cup peach slices (fresh or canned)
• 1/4 cup peach jam

Instructions:

1. Prepare Crust:
   • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
   • Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2. Prepare Filling:
   • In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and beat until well combined.
   • Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until smooth.
   • Gently fold in the peach puree until evenly incorporated.
3. Bake Cheesecake:
   • Pour the filling over the cooled crust and smooth the top with a spatula.
   • Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath will help prevent cracks).
   • Bake in the preheated oven for 1 hour and 15 minutes, or until the center is set and the edges are lightly golden.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Cool and Chill:
   • Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to loosen the cheesecake. Let it cool completely at room temperature.
   • Refrigerate for at least 4 hours, or overnight, until fully chilled.
5. Prepare Topping:
   • Arrange the peach slices on top of the chilled cheesecake.
   • In a small saucepan, heat the peach jam over low heat until melted. Brush the melted jam over the peach slices to give them a glossy finish.
6. Serve:
   • Carefully remove the sides of the springform pan. Slice and serve the cheesecake chilled.

Nutrition Information (per serving, assuming 12 servings):

• Calories: 450 kcal
• Carbohydrates: 34g
• Protein: 6g
• Fat: 32g
• Fiber: 1g
• Sugar: 28g
• Sodium: 320mg

Enjoy your luscious and creamy Peach Cream Cheesecake!