Creamy Peach Delight Cheesecake

• 9-inch springform pan

• Electric mixer

• Mixing bowls

• Rubber spatula

• Roasting pan for water bath

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).

2. Mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press firmly into the bottom of a greased springform pan.

4. Bake for 10 minutes. Set aside to cool.

Step 2: Prepare the Peach Filling

1. In a saucepan, combine peaches, sugar, lemon juice, and cornstarch.

2. Cook over medium heat for 5–7 minutes, stirring gently until slightly thickened.

3. Remove from heat and let cool completely.

Step 3: Make the Cheesecake Batter

1. Beat cream cheese until smooth and creamy.

2. Add sugar and mix until fully incorporated.

3. Add eggs one at a time, mixing gently after each.

4. Mix in sour cream, vanilla, and flour until just combined.
   Do not overmix.

Step 4: Assemble

1. Pour half of the cheesecake batter over the crust.

2. Spoon half of the cooled peach mixture evenly on top.

3. Add remaining batter, then gently swirl or layer remaining peaches on top.

Step 5: Bake

1. Wrap springform pan with foil and place in a water bath.

2. Bake for 60–70 minutes, until edges are set and center slightly jiggles.

3. Turn off oven, crack door, and let cheesecake cool for 1 hour.

Step 6: Chill

• Refrigerate for at least 4–6 hours, preferably overnight.

Serving Suggestions

• Garnish with whipped cream and fresh peach slices

• Drizzle with peach glaze or honey

• Serve chilled for best texture

Tips for Best Results

• Use room-temperature ingredients

• Drain peaches well to avoid excess moisture

• Chill completely before slicing

• Use a hot knife for clean slices

Variations