- TORONTO, ON (M5H2M3)
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Ingredients
| Crust | |
| 1 1/2 cups | graham crackers, crushed |
| 2 tablespoons | sugar |
| 2 tablespoons | butter, melted |
| Filling | |
| 1 lb (454 g) | cream cheese, softened |
| 1 cup | sugar |
| 1 teaspoon | vanilla |
| 3 | eggs |
| 2 cups (475 ml) | sour cream |
| 1 cup | peaches, sliced |
| 2 tablespoons | sugar |
| 2 tablespoons | lemon juice |
Preparation
- Combine crust ingredients and press into 9" springform pan. Preheat oven to 375F.
- Place 1 cup peaches, 2 tbsp sugar and 2 tbsp lemon juice in a pan over medium-high. Heat until sugar dissolves and peaches are tender. Let cool.
- Cream the cream cheese. Add and combine sugar and vanilla well. Beat in eggs. Add sour cream and mix until smooth.
- Pour half of the cream cheese filling into the pan, add the peach compote and spread evenly, pour the rest of the cream cheese filling over.
- Bake for the 30 minutes. Do not open door, turn off oven and leave in for another 1 hour.
- Meanwhile, if desired, soften more peach slices in lime juice and sugar in a pan for garnish. Garnish before covering cheesecake and placing in refrigerator.
- Refrigerate before removing from pan.
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