Peaches are one of my favorite fruits to eat during the summertime. I love eating them in season because that means I can get them locally. Nothing beats fresh peaches that you get to pick yourself from a local orchard. Do you know what’s even better? When you have your own peach tree and can walk outside in your backyard and pick the peaches from your own tree! I hope one day that this will be the scenario for me.
In addition to eating peaches just as they are I also enjoy baking with them. The following recipe is for a delicious peach cheesecake that I know you are going to love.
Ingredients
Crust:
Filling:
Instructions
Preheat oven to 350 degrees F.
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.
Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight. NOTE – Feel free to cut up some peaches and garnish the top of your cake with them.
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Quick Tip: Try a pretzel crust with this peach cheesecake instead of graham crackers. It’s delicious!