Peach cheesecake

Name: Peach cheesecake
Cuisine: American
Ingredients: 1 cup sugar; 3 packages (8 oz.) cream cheese/room temperature; 8 oz sour cream; 3 large eggs; 1 tsp vanilla extract; 1/4 cup sugar; 1/4 cup butter (melted); 1 dash cinnamon; 1 1/2 cup graham cracker crumbs; 3 peaches, pilled and sliced; 1 1/2 cup water; 1/4 cup sugar; 1 tbsp cornstarch

breadnnbutter @Breadnnbutter

Peach cheesecake

breadnnbutter @Breadnnbutter

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Ingredients

filling
1 cupsugar
3 packages (8 oz.)cream cheese/room temperature
8 ozsour cream
3large eggs
1 tspvanilla extract
crust
1/4 cupsugar
1/4 cupbutter (melted)
1 dashcinnamon
1 1/2 cupgraham cracker crumbs
Topping
3peaches, pilled and sliced
1 1/2 cupwater
1/4 cupsugar
1 tbspcornstarch

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Steps

1

Preheat oven to 325
2

Melt butter in a microwave safe bowl.
3

In a medium bowl mix the sugar, graham cracker crumbs and cinnamon.
4

Pour melted butter in the dry mixture and mix well.
5

Spread evenly to the bottom of a 9 inch spring form pan and around the edges. I flip the bottom of my pan so that it be easier to remove and set aside. (See pictures)
6

In a large mixing bowl mix the cream cheese and sugar until creamy.
7

Add sour cream and vanilla.
8

Add eggs one at a time. Make sure its mixed in well.
9

Pour into the 9 inch spring form pan. (See pictures)
10

Bake in preheated oven for 45 to 50 minutes or until center is almost set
11

Run a small knife around the rim of the cake to loosen; cool before removing the rim.
12

On medium heat, In a saucepan combine peaches, water and sugar. Bring to a low boil and then turn on low. Cook until your desired texture. Add extra water as needed. Pour a great portion of hot liquid in to a bowl (no fruit). Put about a tbsp. Of cornstarch and blend well. Pour over fruit and continue to cook until you have a thick consistency. Let it cool then pour on top of cheese cake a refrigerate.
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14

Short cuts if no fresh fruit. Use canned fruit with juice, add less water and sugar, then complete the rest of the topping directions.