Peach cheesecake
Cooking Instructions
- 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.
- 13
- 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.
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