Makes: One, 9 inch cheesecake Prep time/ chilling time: 1 hour then overnight chilling is required Bake time: 50 to 60 minutes
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup Dixie Crystals granulated sugar
1/2 cup melted butter, ( I use Organic Valley )
24 ounces full fat cream cheese at room temperature
1 and 1/2 teaspoons Nielsen Massey vanilla bean paste
1/2 teaspoon salt
1/2 cup heavy cream
3 tablespoons all purpose flour
4 medium ripe peaches skinned and mashed
1/2 cup Dixie Crystals granulated sugar
1/4 cup Dixie Crystals brown sugar
1/4 teaspoon salt
10 tablespoons melted butter
1 and 3/4 cup all purpose flour
1 cup heavy cream
3 tablespoons Dixie Crystals confectioners sugar
Preheat your oven to 350 degrees.
Make the crumble first by mixing all crumble ingredients together with a fork so the mixture has some chunks in it.
Pour the mixture onto a baking sheet and bake for about 12-14 minutes depending on how soft or crunchy you would like it.
Set aside to cool.
Make the crust for the cheesecake
Spray your springform pan with cooking spray and set aside.
Mix together all of the crust ingredients until well combined.
Press on the bottom and partially up the sides of your prepared pan. ( I use the bottom of a 1/2 cup measuring cup)
Bake for 5 minutes and set aside to cool.
Prepare the filling
In the bowl of your stand mixer or using a hand held mixer, beat the cream cheese until smooth and creamy.
Add in the sugar, vanilla and salt and mix until fluffy.
Slowly add in each egg, making sure they are fully incorporated before adding the next.
Add in the heavy cream and mix until combined.
Add in the flour and mix until combined.
By hand, mix in the mashed peach mixture until well combined.
Make sure everything is mixed well then pour into the cooled crust.
Place on a baking sheet in case you have any leaks. You can also cover the bottom of the pan with foil if you like. (I did not and mine was fine).
Place the cheesecake on the middle rack to bake.
Fill a cake pan with water and place on the bottom rack of your oven to create steam while the cheesecake is baking.
Bake the cake 45 minutes at 350 degrees.
Gently place foil on the top of the cheesecake and bake for an additional 5-10 minutes at 300 degrees.
Take the cake out of the oven carefully and let cool on a baking rack.
When the cake is cool to the touch, place in the fridge until the next day. ( I had my cheesecake in the fridge for about 12 hours total before I cut it).
Right before you cut the cake, make the whipped cream by whipping the cream and confectioners sugar until stiff peaks form.
When the cheesecake is totally cold and chilled, slice, add the whipped cream, crumbles, and drizzle with caramel sauce.
Place any remaining cheesecake in a tightly sealed container and keep in the fridge for up to 3 days. (Keep the whipped cream separate)
You may freeze any remaining cheesecake for up to a month in a tightly sealed container with some wax paper on top before you close the lid to keep out any ice crystals.
I hope you love this yummy new recipe!!