On the March-April Cover

This is my go to, super easy cheesecake recipe!
I make it all of the time and have done several varieties of it.

If you’re not a fan of peaches you can certainly change the fruit to strawberries, blueberries, lemons or oranges!
A lot of people don’t know that while I bake cakes for a living, I’m really not a fan of them! I’m more into pies, candies and cheesecake.
Hope you enjoy this recipe as much as I do!

Amanda’s Peach Cheesecake

1 1/2 cups of graham cracker crumbs
1/2 stick of melted butter

24 ounces room temperature
cream cheese
1/2 cup sour cream
1 cup white sugar
4 eggs
1 small can of peach slices,
drained and chopped into chunks

Aluminum foil

Combine melted butter and graham crumbs until well mixed, press into an 8″ springform pan, set pan on a sheet of foil and cover all sides of the pan but not going over the top edge; set aside.

In a mixer combine the sugar and cream cheese, beat at medium high speed until there are no lumps and the sugar isn’t visible.

Next, add the sour cream and then the eggs one at a time.
The peaches need to be folded into the batter not beaten, so remove bowl
from the mixer and combine peaches with a spoon.

Pour mixture into the pan and place into the top rack of a 325°F oven
for an hour to an hour and ten minutes. I always place a shallow pan of water on the bottom rack of the oven, this keeps the cheesecake from cracking on top!

Once done the cheesecake should be slightly browned on top but not burnt, also it will be a little jiggly! This is perfectly fine, a cheesecake will settle more as it’s cooled.

Just place in the fridge for a couple of hours-even better if overnight!