Peaches and Cream Cheesecake

Cheesecake Extraordinaire

• Ready In: 3 hrs 50 mins
• Serves: 12

Ingredients

• Graham Cracker Crust

• 1 1⁄4 cups graham cracker crumbs
• 3  tablespoons sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

• Peach Filling

• 24  ounces cream cheese
• 3⁄4 cup sugar
• 5  teaspoons cornstarch
• 4  eggs
• 1  egg yolk
• 1  teaspoon vanilla extract
• 1  teaspoon lemon juice
• 2⁄3 cup  whipping cream
• 1 1⁄3 cups  peeled and finely chopped  peaches

• Fresh Peach Topping

• 2  medium  peaches, sliced
• 1  tablespoon lemon juice
• 1  cup  peach preserves

Directions

1. In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3. In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add eggs and egg yolk, one at a time, beating well after each addition.
5. Beat in vanilla extract and lemon juice.
6. Stir in whipping cream; fold in peaches.
7. Pour mixture over the crust.
8. Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
9. Remove cake from oven and run a knife around the inside edge of the pan.
10. Turn the oven off; return the cake to the oven for an additional 1 hour.
11. Chill, uncovered, overnight.
12. Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
13. Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
14. Drizzle warm preserves over the cheesecake.