Ingredients
Method
- Combine the sliced peaches, brown sugar, cornstarch, and cinnamon in a large saucepan.
- Cook over medium-high heat until bubbling, then continue simmering until the mixture becomes thick and glossy.
- Transfer about 2 cups of the peach mixture to a blender and reserve the remaining peaches in the refrigerator after cooling completely.
- Pulse the reserved 2 cups of peaches until finely blended but still slightly textured.
- Spread the blended peaches onto a plate and gently blot away excess moisture with paper towels.
- Mix the graham cracker crumbs, brown sugar, and melted butter until evenly moistened.
- Preheat the oven to 325°F. Grease a 9-inch springform pan, line the bottom with parchment paper, and lightly coat again.
- Press the crumb mixture firmly into the base and halfway up the sides of the prepared pan.
- Bake the crust until lightly set and fragrant.
- Beat the softened cream cheese and sugar until smooth and creamy, scraping the bowl as needed.
- Blend in the sour cream and vanilla until fully incorporated.
- Mix in the eggs on low speed just until combined.
- Fold the prepared peach puree into the cheesecake batter by hand.
- Prepare a water bath using either a cake pan barrier or tightly wrapped foil around the springform pan.
- Pour the cheesecake batter into the baked crust and place the pan into the prepared water bath.
- Bake until the edges are set while the center still has a slight wobble.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside the oven.
- Transfer the cheesecake to a cooling rack and let it reach room temperature in the pan.
- Cover the cheesecake and refrigerate for at least 6 hours or overnight.
- Remove the chilled cheesecake from the pan and discard the parchment liner.
- Spoon the reserved peach cobbler topping evenly over the cheesecake before serving.
Nutrition
Notes
This peach cheesecake is worth every minute of patience — the slow chill is what gives it that perfectly silky, melt-in-your-mouth texture. Make it the night before and let the fridge do the work while you sleep. When peach season hits, this is the recipe that earns requests year after year.