Peaches and Cream Cheesecake

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READY IN: 3hrs 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
  • In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in vanilla extract and lemon juice.
  • Stir in whipping cream; fold in peaches.
  • Pour mixture over the crust.
  • 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.
  • Remove cake from oven and run a knife around the inside edge of the pan.
  • Turn the oven off; return the cake to the oven for an additional 1 hour.
  • Chill, uncovered, overnight.
  • Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
  • Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
  • Drizzle warm preserves over the cheesecake.
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