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Active Time:35 minsTotal Time:9 hrs 20 minsServings:16Jump to Nutrition Facts
Active Time:35 minsTotal Time:9 hrs 20 minsServings:16
Active Time:35 mins
Active Time:
35 mins
Total Time:9 hrs 20 mins
Total Time:
9 hrs 20 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall
Cook Mode(Keep screen awake)IngredientsCrust1 ½cupsgraham cracker crumbs5tablespoonsunsalted butter, melted2tablespoonsgranulated sugar¼teaspoonsaltCheesecake Filling2(8 ounce) packages1/3-less-fat cream cheese, softened⅔cupgranulated sugar2large eggs3tablespoonsall-purpose flour¼teaspoonsalt3tablespoonspeach preserves2teaspoonsvanilla extract1 ¼cupschopped peeled peachesTopping¼cupunsalted butter, softened¼cupgranulated sugar½cupall-purpose flour1 ½teaspoonsbaking powder¼teaspoonground cinnamon⅛teaspoonsalt2tablespoonswaterSliced peaches and warmedpeach preserves for garnish
Cook Mode(Keep screen awake)
Ingredients
Crust
1 ½cupsgraham cracker crumbs
5tablespoonsunsalted butter, melted
2tablespoonsgranulated sugar
¼teaspoonsalt
Cheesecake Filling
2(8 ounce) packages1/3-less-fat cream cheese, softened
⅔cupgranulated sugar
2large eggs
3tablespoonsall-purpose flour
3tablespoonspeach preserves
2teaspoonsvanilla extract
1 ¼cupschopped peeled peaches
Topping
¼cupunsalted butter, softened
¼cupgranulated sugar
½cupall-purpose flour
1 ½teaspoonsbaking powder
¼teaspoonground cinnamon
⅛teaspoonsalt
2tablespoonswater
Sliced peaches and warmedpeach preserves for garnish
DirectionsTo prepare crust:Preheat oven to 350°F. Position rack in lower third of oven. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil; coat the inside of the pan with cooking spray. Stir graham cracker crumbs, melted butter, 2 tablespoons sugar and 1/4 teaspoon salt together in a medium bowl until evenly combined. Transfer to the prepared pan, pressing the mixture into the bottom of the pan. Bake until set and light golden, 8 to 12 minutes. Let cool on a wire rack for 30 minutes (do not turn off the oven).Photography: Caitlin Bensel, Food Styling: Emily Nabors HallMeanwhile, prepare cheesecake filling:Combine cream cheese and 2/3 cup sugar in a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating on low just until combined after each addition. Beat in 3 tablespoons flour and 1/4 teaspoon salt on low speed just until combined. Beat in preserves and vanilla on low speed just until combined. Fold in peaches just until combined.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallPour the filling into the cooled crust. Gently jiggle the pan to smooth the top. Place the cheesecake in a large roasting pan; place on the rack in the bottom third of the oven. Pour warm water into the roasting pan to come halfway up the sides (do not let water get into the foil wrapping). Bake until the cheesecake is just set on top, about 35 minutes.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallMeanwhile, prepare topping:Combine butter and sugar in a medium bowl; beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Add flour, baking powder, cinnamon and salt, beating on low speed just until combined. Beat in 2 tablespoons water on low speed until combined.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallOpen oven door and carefully slide out the rack with the cheesecake. Carefully dollop teaspoonfuls of topping over the cheesecake. Carefully slide the rack back in and close the oven. Continue baking until the topping is golden and the cheesecake is almost set in the center, about 1 hour. Turn the oven off and prop the oven door ajar 1 to 3 inches. Let the cheesecake stand in the oven for 1 hour.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallRemove the cheesecake from the roasting pan and remove the foil from the outside of the springform pan. Refrigerate, uncovered, for at least 6 hours and up to 12 hours. Gently run a small offset spatula around the edges and remove the pan sides. Garnish with peach slices and warmed peach preserves, if desired.To make aheadRefrigerate for up to 12 hours. Garnish just before serving.Equipment9-inch springform pan; heavy-duty foilOriginally appeared: EatingWell.com, May 2022
Directions
To prepare crust:Preheat oven to 350°F. Position rack in lower third of oven. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil; coat the inside of the pan with cooking spray. Stir graham cracker crumbs, melted butter, 2 tablespoons sugar and 1/4 teaspoon salt together in a medium bowl until evenly combined. Transfer to the prepared pan, pressing the mixture into the bottom of the pan. Bake until set and light golden, 8 to 12 minutes. Let cool on a wire rack for 30 minutes (do not turn off the oven).Photography: Caitlin Bensel, Food Styling: Emily Nabors HallMeanwhile, prepare cheesecake filling:Combine cream cheese and 2/3 cup sugar in a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating on low just until combined after each addition. Beat in 3 tablespoons flour and 1/4 teaspoon salt on low speed just until combined. Beat in preserves and vanilla on low speed just until combined. Fold in peaches just until combined.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallPour the filling into the cooled crust. Gently jiggle the pan to smooth the top. Place the cheesecake in a large roasting pan; place on the rack in the bottom third of the oven. Pour warm water into the roasting pan to come halfway up the sides (do not let water get into the foil wrapping). Bake until the cheesecake is just set on top, about 35 minutes.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallMeanwhile, prepare topping:Combine butter and sugar in a medium bowl; beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Add flour, baking powder, cinnamon and salt, beating on low speed just until combined. Beat in 2 tablespoons water on low speed until combined.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallOpen oven door and carefully slide out the rack with the cheesecake. Carefully dollop teaspoonfuls of topping over the cheesecake. Carefully slide the rack back in and close the oven. Continue baking until the topping is golden and the cheesecake is almost set in the center, about 1 hour. Turn the oven off and prop the oven door ajar 1 to 3 inches. Let the cheesecake stand in the oven for 1 hour.Photography: Caitlin Bensel, Food Styling: Emily Nabors HallRemove the cheesecake from the roasting pan and remove the foil from the outside of the springform pan. Refrigerate, uncovered, for at least 6 hours and up to 12 hours. Gently run a small offset spatula around the edges and remove the pan sides. Garnish with peach slices and warmed peach preserves, if desired.To make aheadRefrigerate for up to 12 hours. Garnish just before serving.Equipment9-inch springform pan; heavy-duty foil
To prepare crust:Preheat oven to 350°F. Position rack in lower third of oven. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil; coat the inside of the pan with cooking spray. Stir graham cracker crumbs, melted butter, 2 tablespoons sugar and 1/4 teaspoon salt together in a medium bowl until evenly combined. Transfer to the prepared pan, pressing the mixture into the bottom of the pan. Bake until set and light golden, 8 to 12 minutes. Let cool on a wire rack for 30 minutes (do not turn off the oven).
Meanwhile, prepare cheesecake filling:Combine cream cheese and 2/3 cup sugar in a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating on low just until combined after each addition. Beat in 3 tablespoons flour and 1/4 teaspoon salt on low speed just until combined. Beat in preserves and vanilla on low speed just until combined. Fold in peaches just until combined.
Pour the filling into the cooled crust. Gently jiggle the pan to smooth the top. Place the cheesecake in a large roasting pan; place on the rack in the bottom third of the oven. Pour warm water into the roasting pan to come halfway up the sides (do not let water get into the foil wrapping). Bake until the cheesecake is just set on top, about 35 minutes.
Meanwhile, prepare topping:Combine butter and sugar in a medium bowl; beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Add flour, baking powder, cinnamon and salt, beating on low speed just until combined. Beat in 2 tablespoons water on low speed until combined.
Open oven door and carefully slide out the rack with the cheesecake. Carefully dollop teaspoonfuls of topping over the cheesecake. Carefully slide the rack back in and close the oven. Continue baking until the topping is golden and the cheesecake is almost set in the center, about 1 hour. Turn the oven off and prop the oven door ajar 1 to 3 inches. Let the cheesecake stand in the oven for 1 hour.
Remove the cheesecake from the roasting pan and remove the foil from the outside of the springform pan. Refrigerate, uncovered, for at least 6 hours and up to 12 hours. Gently run a small offset spatula around the edges and remove the pan sides. Garnish with peach slices and warmed peach preserves, if desired.
To make ahead
Refrigerate for up to 12 hours. Garnish just before serving.
Equipment
9-inch springform pan; heavy-duty foil
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)257Calories13gFat31gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
