Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240g) sour cream
  • 1 teaspoon ground cinnamon
  • 2 cups (about 320g) fresh peaches, peeled and sliced
  • 1/4 cup (30g) confectioner
  • s sugar
  • 1 tablespoon milk
  • Fresh peach slices for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Bake for 8-10 minutes until lightly golden. Cool.
  2. In another bowl, beat cream cheese until smooth. Gradually add sugar and blend well. Mix in vanilla, followed by eggs one at a time. Stir in sour cream and cinnamon. Gently fold in sliced peaches.
  3. Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes until set but slightly jiggly in the center.
  4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 3 hours or ideally overnight.
  5. Whisk together confectioners sugar and milk until smooth. Drizzle over the chilled cheesecake. Garnish with additional peach slices if desired.