2 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs, room temperature
1 cup sour cream
3/4 cup peach preserves
1 tablespoon grated lemon zest
3/4 teaspoon vanilla extract
1 cup finely chopped peeled fresh peaches
TOPPING:
2 cups finely chopped peeled fresh peaches
3 tablespoons water, divided
2 tablespoons sugar
1/4 teaspoon vanilla extract
1 tablespoon cornstarch
1/4 cup oven-roasted sliced almonds, optional
1Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil, set aside.
2In a large bowl, combine graham crackers, melted butter, sugar, cinnamon and almond extract. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8 to 10 minutes. Cool completely.
3Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4 to 5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, peach preserves, lemon zest and vanilla until smooth and fluffy, 1 to 2 minutes. Fold in diced peaches. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes.
4Decrease oven temperature to 225°; bake until just set, about 1 to 1/2 hours. Turn oven off; let cheesecake sit 30 minutes, or until center is completely set. Open oven door and let cool in oven. Remove from oven and roasting pan; remove and discard foil. Refrigerate overnight, covering when completely cooled.
5In a large skillet, over medium heat, bring peaches, 2 tablespoons water, sugar and vanilla to a simmer. Reduce heat, cook until tender, 2 to 3 minutes.
6In a small bowl, whisk remaining tablespoon of water and cornstarch until dissolved. Pour mixture into peaches; cook, stirring constantly until thickened, 1 to 2 minutes longer. Cool completely.
7Loosen sides from springform pan with a knife. Remove rim from pan. Spread peach compote in an even layer on top of cheesecake. If desired, sprinkle with sliced almonds.
Total Time
Prep: 50 Min. Bake: 1-1/2 Hours + Chilling
Nothing compares to juicy, fresh peaches. Incorporate the fruit's flavor into a homemade peach cheesecake that makes a wonderful dessert for any occasion.
Nutrition Facts
1 slice: 479 calories, 28g fat (16g saturated fat), 119mg cholesterol, 283mg sodium, 54g carbohydrate (42g sugars, 1g fiber), 6g protein.