Peaches and Cream Cheesecake

By charms1027

Ingredients

• Crust:
• 2 c graham cracker crumbs
• 1/4 c sugar
• 6 T butter, melted
• Filling:
• 4 8oz Cream cheese, softened
• 1 c Sugar
• 4 Eggs
• 1 t All-purpose flour
• 1 t Vanilla
• 1 c Sour cream
• 1/4 c reserved canned peaches syrup
• 2 c canned peaches, drained well
• Topping: whipped cream

Preparation

Step 1

Crust: Preheat oven to 325 degrees. Coat 9-inch-diameter springform pan with nonstick vegetabe oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees.

Filling: Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach syrup and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully, distribute evenly. Pour cheesecake filling onto cooled crust. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.