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Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1 tablespoon butter, melted
- 2 eggs
- 12 ounces cream cheese, softened
- 1 cup sugar
- 1/2 teaspoon vanilla
- 1/4 cup peach jam, plus 1 cup
Details
Servings 8
Preparation time 30mins
Cooking time 70mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat oven to 350 degrees F.
In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.
Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.
Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.
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REVIEWS:
Delicious! A little bit too sweet but delicious. I tripled the crust ingredients too because 1 cup seemed too little. And I used 350 grams of mascarpone and 100 grams of cream cheese, about 16 oz together. It works amazing! Since it is the peach season, I topped it with fresh peaches sautéed with 1/4 cup of peach preserve and a tiny bit of butter. I made it for my boyfriend's birthday, and he told me it is better than any cheesecakes he ate anywhere! Thanks!
I followed Paula's advice and tweaked this recipe much to everyone's joy! I tripled the crust ingredients; I used brown sugar, added 1 t of sea salt, 1 T of cinnamon and 1 T of nutmeg! Good thing I tripled it because the whole family had to eat some! For the filling, I used 16-oz of cream cheese, same amount of sugar and eggs, 1 T of vanilla, and, it being peach season in western Colorado, I used three large fresh peaches. I mashed the peaches and drained as much juice out as possible. I mashed and drained an extra peach for the top. UNBELIEVABLE!!
I loved this recipe. It is so summery. Great after a BBQ. I have even substituted the peach for other flavours such as strawberry. Paula does it again.
I made this just a few days ago and it is the best cheesecake that I have ever tasted. I've also used Apricots and Apricot preserves with this recipe and it is very tasty. This is a simple and easy recipe that brings huge rewards in the end.
Let me start with saying that I consider myself an intermediate cook, but, desserts are my downfall. Reading over the other reviews, no one said anything about what the cheesecake should look like after cooking 35-40 mins...so, for the novice dessert cook, let me suggest you take it out of the oven while the middle is still a bit jiggly (is that a word?. Since it stays in the pan till room temperature, it is a bit like meat, it still keeps cooking. Our company all thought it was very good and enjoyed.
This was excellent. I used 2(8 oz. each) cream cheese and just added a little more preserves. No additional sugar is needed. I also added about 10 minutes to cooking time to compensate for the additional cream cheese. I, like many reviewers, used seedless blackberry jam. Then I bought frozen blackberries and ladled a few on each slice with a dollop of whipped cream. Excellent!!!! And very impressive in appearance. Will try with other flavors.
Paula does it again. SO simple and wonderful taste. As other reviews have said, we're really looking forward to trying all kinds of other flavors, but otherwise wouldn't change a thing. Great crust, too!
I made this for a Christmas Potluck dinner and got Rave reviews from everyone. "Tastes like I'm eating little bits of heaven," one guest said. Thank you, Paula!
I don't eat cheesecake but everyone else loved it!
This is a really good cheesecake--very rich, and it seems like you spent a LOT more time and energy than you actually did. I love peach, but I do agree with the peach preserves being too sweet, so I just put the peach preserves in the cheese batter, but left the top bare. Some freshly whipped cream and the fresh peach slices are all you need. This is nitpicking, but I thought the crust had too much of a sugary crunch, as opposed to more of a graham crunch. I might replace some of the sugar in the crust with more graham cracker crumbs, or replace the grain sugar with confectioner's.
I've made this with low-fat cream cheese and regular cream cheese, both come out delicious. I use strawberry preserves with fresh strawberries on top. My problem now is that I've served it at a couple parties, now they invite me only for the cheesecake. The recipe is foolproof and everyone says its better than any cheesecake they ever tasted.
One of the best cheesecakes I've had - altho I strayed off of the recipe and rather made a 'berry' cheesecake. Added 1/4 C seedless raspberry jam to the filling (recommend warming it in the microwave first so it's smoother, topping with regular raspberry jam and then a combination of fresh raspberries and blackberries. Added a touch of whipped cream upon plating - divine! As per all of my Paula creations, had requests for the recipe and can't wait to try again with fresh peaches!
Our family loved the cheesecake and it was a simple recipe that gave a new twist to the tried and true cheesecake. Next time I'd like to try it with a different fruit jam.
JUST WONDERFUL! Tasty--- my family loved it. It was quick (with frozen peaches--wellll & just so very easy.
Easiest cheesecake recipe that I have tried!
I am a huge fan of Peaches, but have never seen anyone do what you have done with your Peach Cheesecake. I have never seen your show before this one but will be watching again. Thank you for the great ideas.
I've made this cheesecake 3 times. It's the biggest hit at parties! I found the peach jam very sweet, so on my second attempt I substituted the peach for seedless raspberry jam with blackberries and raspberries on top. WOW! On my third try, I used strawberry jelly with strawberries. I hope Paula doesn't mind the changes! FANTASTIC!
This cheesecake was REALLY good. It was very creamy and not quite as dense as most cheesecakes. The peach flavor added a very unique touch! I may make 1 1/2 times the batter next times though, the cake was a bit thin. Awesome job Paula!!!
Delicious! I used seedless raspbery jam instead of peach. It's great!
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