Peaches and Cream Cheesecake

Peaches and cream and cheesecake are a match made in heaven. This cheesecake will quickly become your favorite dessert recipe!

This recipe produces a fluffy and creamy end result, the perfect combination of a NY style cheesecake and Japanese style, in my opinion.

Peaches and Cream Cheesecake

Servings: 6-8| Prep time: 15-20 minutes| Total time: 2 hours

Ingredients

Crust

• 8-12 Graham crackers

• 2 handfuls of pretzels (about 1 heaping cup)

• 5 tbsp melted butter

• 1 tbsp brown sugar

• 1 egg

Cake

• 16 oz room temp cream cheese (preferably full fat)

• 3 eggs

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 1 cup heavy cream (cold temp)

• 1 tsp vanilla extract

• ½ tsp salt

• ½ cup flour

Peach topping

• 2 peaches

• 2 tbsp brown sugar

• 1 tbsp butter

• ¼ tsp salt

• 1 tsp vanilla extract

• ¼ - ½ tsp lemon zest

Directions

Preheat oven to 400F.

Crust

1. Using a food processor combine graham crackers, pretzels, and brown sugar and pulse until everything is a fine powder.

2. Beat egg with melted butter and pour into food processor. Pulse until well combined and crust has texture of wet sand.**if not using food processor** place graham crackers and pretzels in gallon sized plastic bag (remove all air) and, using a rolling pin, roll over until everything is crushed, then mix in the rest of ingredients.

3. Press crust into cake pan using greased hands or greased cup (I like having some crust on the sides).

4. Bake at 400F for 5-8 minutes. (Work on cake while baking).

Cake

1. Beat cream cheese with granulated sugar and brown sugar on medium speed until light and fluffy.

2. Add ½ cup of heavy cream and beat on medium-high speed until mixture has expanded in size and is fluffier (5-7 minutes).

3. Add eggs one at a time, beating mixture until one egg is fully combined before adding next (this prevents mixture from breaking).

4. Pour in remaining heavy cream with vanilla extract and salt while whisking on medium speed. Mix for around 5 minutes, or until volume of mixture has visibly increased.

5. Mix in flour until just combined (1-2 minutes max).

6. Pour into crust (once cooled for 3 minutes).

7. Bake at 320F (allow oven to cool) for around 40-50 minutes (I like baking for 35 minutes, turning the oven off and leaving in for 10 minutes before pulling it out). If you want to prevent cracking, bake in a water bath (but this is not necessary because the peach topping will cover any cracks).

Peach topping

1. In a pan, mix sliced peaches with butter, salt, brown sugar, and vanilla extract.

2. Once peaches are broken down and jammy, add lemon zest and place in fridge to cool.

Assembly

1. Once cake is done, pull out and let cool outside for until the pan is touchable before placing in fridge.

2. Let cake cool in fridge for around 1-2 hours.

3. Once cooled, top with whipped cream and peach topping. Serve and ENJOY!