Ingredients
Scale
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 6 cups fresh peach slices cut into ¼–½ inch thin slices
- ⅓ cup light brown sugar
- ¾ cup all-purpose flour
- 6 tablespoons salted butter melted
- 2 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 6 tablespoons salted butter melted
- 32 ounces full-fat cream cheese (softened to room temperature)
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 6 large eggs (room temperature)
- ½ cup full-fat sour cream (room temperature)
- Caramel dessert sauce
Instructions
- Prepare the peach filling by combining light brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice in a bowl. Gently fold in sliced peaches.
- For the crust, mix graham cracker crumbs with granulated sugar and melted butter. Press into a 9-inch springform pan and pre-bake at 350°F (175°C) for 10 minutes.
- Beat softened cream cheese and sugar until smooth, then add vanilla, eggs (one at a time), and sour cream until well combined.
- Layer half of the cheesecake mixture over the crust, add half of the peach filling, then repeat layers.
- Bake in a water bath at 350°F (175°C) for about 120 minutes until set around edges but slightly jiggly in the center.
- Cool gradually before refrigerating. Drizzle caramel sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg