Description
A delightful peach cheesecake that combines creamy textures with fresh peaches for a perfect summer dessert.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh peaches, sliced
- 1 teaspoon ground cinnamon
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling over the cooled graham cracker crust and smooth the top.
- Arrange the sliced peaches on top of the cheesecake filling and sprinkle with cinnamon.
- Cover and refrigerate for at least 240 minutes, or preferably overnight, to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
For best results, use ripe peaches and ensure all ingredients are at the proper temperature. Store leftovers in the refrigerator for 3 to 5 days.
