Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 cups fresh peaches peeled and sliced
- 1/4 cup peach preserves
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, fully incorporating each before adding the next. Blend in sour cream. Gently fold in sliced peaches.
- Pour the filling over the crust in the springform pan. Drop dollops of peach preserves on top and use a knife to create a swirl pattern.
- Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and chill in the refrigerator for at least 6 hours or overnight.
