Description
A delicious creamy peach cheesecake on a buttery pecan crust, perfect for dessert lovers.
Ingredients
- 1 ½ cups crushed pecans
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 ½ cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh peaches, peeled and sliced
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine crushed pecans, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- In a small bowl, toss the sliced peaches with lemon juice and cornstarch.
- Layer the peach mixture over the cooled crust, then pour the cream cheese mixture on top. Spread evenly and smooth the surface.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional peach slices or whipped cream if desired.
Notes
- For a twist, try using different fruits such as strawberries or blueberries instead of peaches.
- You can also add a teaspoon of cinnamon to the crust mixture for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Fat: 30g
- Carbohydrates: 18g
- Protein: 5g