Fresh Peach Cheesecake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Combine cinnamon crumbs and butter in a bowl until moistened.

This is a New York style cheesecake with a hidden layer of sweet peach compote that is truly delicious. It's a do ahead dessert and it travels well. Just glaze the cake in its pan and chill. You can cook Fresh Peach Cheesecake using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients of Fresh Peach Cheesecake

1. You need of CRUST.
2. Prepare 3 cup of cinnamon graham crackers, crushed.
3. You need 4 oz of butter, salted or unsalted.
4. Prepare of PEACH CHEESECAKE FILLING.
5. It's 16 oz of cream cheese, at room temperature.
6. It's 1 1/2 tsp of vanilla extract.
7. It's 3 of large eggs, at room temperature.
8. It's 2 cup of sour cream, at room temperature.
9. Prepare 1 cup of granulated sugar.
10. Prepare 1/4 tsp of salt.
11. You need 3/4 cup of fresh rough chopped peaches, from about 3 pitted peeled peaches.
12. You need of GARNISH.
13. Prepare 1 of fresh peach, sliced.
14. It's of fresh strawberrys.
15. It's of fresh whipped cream.
16. You need 2 tbsp of grated dark chocolate.

When ready to serve, release the sides, then top with fresh peach slices. Prepare this cheesecake at least one day This cheesecake topped with peaches has everything you love about summery peach cobbler and cheesecake, and it's all in one easy dessert recipe! Cheesecake with a Peach Cobbler Topping. There's no better way to enjoy fresh, juicy peaches this summer.

Fresh Peach Cheesecake step by step

1. Preheat oven to 325. Spray a 9 inch springform pan with bakers spray.
2. MAKE CRUST.
3. Combine cinnamon crumbs and butter in a bowl until moistened.
4. Add crumb mixture to prepared springform pan and press into bottom and up sides of pan. Refigerate to set while making filling.
5. I MAKE PEACH CHEESECAKE FILLING.
6. In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in.
7. Add sour cream, vanilla and salt and beat just until blended.
8. Fold in chopped peaches.
9. Remove the cold crust from the refigerator. Wrap crust pan in a double thickness of aluminum foil.
10. Pour peach filling into crust and smooth top. Place cheesecake in a large baking pan. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan.
11. Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack . Remove foil and continue to cool completely before refigerating, about 2 hours longer. When cooled cover and Refigerate at least 8 hours or overnight.
12. After chilling run a thin knife around edges of pan and realease sides of springform pan.
13. Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings.

Peach Cobbler Cheesecake is overloaded with sweet and juicy peaches in three layers. Spread sweet cream cheesecake filling into graham cracker crust, spread evenly out to edges using a mini spatula. Arrange peach slices in the pie dish. My husband requested a peach cheesecake for his birthday and this one more than delivered. He asked for a second one to share with his family and wanted FRESH peaches in it this time.