Best Peach Cheesecake Recipes

FRESH PEACH CHEESECAKE

Steps:

• PREHEAT OVEN 325 degrees F.
• SPRAY BOTTOM 9 IN.
• SPRINGFORM PAN LIGHTLY WITH OIL.
• FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
• BOWL,MIX WELL.
• PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
• BAKE 8-10 MINS.
• ,REMOVEAND COOL.
• REDUCE HEAT TO 250 degrees F.
• FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
• GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
• ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
• GENTLY STIR IN PEACHES.
• POUR INTO BAKED CRUST.
• PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
• PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
• BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
• TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
• COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
• IF DESIRED GARNISH WITH FRESH PEACHES.

PEACH COBBLER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
• Stir together graham cracker crumbs, melted butter, sugar, and salt for crust in a medium bowl until evenly combined. Press crumb mixture along the bottom and up the sides of the prepared pan.
• Bake in the preheated oven until set and golden, about 10 minutes. Remove from the oven and cool on a wire rack for 30 minutes. Leave the oven on.
• Prepare the cheesecake while crust cools: Beat together cream cheese and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating on low until just combined after each addition. Beat in flour and salt on low until just combined. Beat in bourbon and preserves on low until just combined. Fold in chopped peaches until just combined. Pour filling into the cooled crust.
• Gently jiggle pan to smooth top. Place cheesecake in a plastic slow cooker liner; transfer to a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in the oven. Pour warm water into the roasting pan to come halfway up sides of pan, making sure you do not get any water into the slow cooker liner.
• Bake in the preheated oven until cheesecake is just set on top, about 35 minutes.
• While cheesecake bakes, prepare the topping: Beat butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg, beating on low until just combined. Whisk together flour, baking powder, cinnamon, and salt in a small bowl; add to butter mixture with mixer on low, beating until just combined.
• Open the oven door and carefully slide out rack with cheesecake without removing from oven. Carefully dollop topping mixture by spoonfuls over cheesecake. Carefully slide rack back in and close oven.
• Continue baking until topping is golden on top and cheesecake is almost set in center, about 1 hour. Turn oven off and prop oven door ajar about 1 inch. Let cheesecake stand in oven for 1 hour.
• Remove cheesecake from oven and remove from roasting pan. Let cool at room temperature for 1 hour. Remove cheesecake from the liner and transfer to the refrigerator. Chill, uncovered, at least 6 hours or up to 12 hours. Remove metal collar from cheesecake before slicing and serving.

PEACH UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

PEACH CHEESECAKE

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

QUICK AND EASY PEACH CHEESECAKE

Steps:

• Beat cream cheese in a large bowl with an electric hand mixer until smooth.
• Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• Beat vanilla and peach preserves into cream cheese mixture until combined.
• Fold whipped topping into cream cheese mixture until evenly smooth.
• Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.

PEACH CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
• For filling:
• Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
• Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
• For glaze:
• Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.

PEACH COBBLER CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
• Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
• Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
• Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

PEACH MELBA CHEESECAKE

Steps:

• Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
• Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
• In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
• Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

CARAMELED PEACH CHEESECAKE

Steps:

• Preheat the oven to 325°F Prep a spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place two large sheets of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
• CRUST: Combine graham cracker crumbs, sugar, and butter in a small bowl, mix well. Butter the bottom and inside edges of a spring form pan and coat the bottom about 1/4 inch thick and the sides about 1/8 inch thick with the crust mixture. Refrigerate while making the cake batter.
• CAKE: In a bowl, beat cream cheese, sugar, and sour cream until soft and smooth. Add the eggs and beat until combined. Then add the vanilla and lemon juice and mix thoroughly.
• Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 145°F with an instant read digital thermometer.
• TOPPING: Increase oven temperature to 400°F Combine the sour cream, sugar and vanilla and pour over the top of the cheese cake and bake for 15 minutes more.
• Remove the cake pan from the larger pan and set aside to cool on a rack. Then refrigerate for at least 4 hours.
• CARAMEL TOPPING: In double broiler melt caramel candies.
• In a small bowl combine powdered sugar and milk, adding more sugar if needed so mixture is thick enough to coat a spoon. Add peaches to caramel, then add milk and sugar mixture until you reach thickness that you desire. (Do not overcook.).
• Cool topping to room temperature, then top the cheese cake and refrigerate at least 4 more hours. Do not release spring. Refrigerate a minimum of 4 hours.
• SERVE: Run a knife between the cake and the rim of the pan. Release the spring, and carefully lift off the rim.

PEACH STREUSEL CHEESECAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
• For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
• Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
• Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
• Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.

CHEESECAKE WITH FRESH PEACH TOPPING

Steps:

• 1. Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use. Preheat oven to 350 degrees F. In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs. Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool. Once cooled, wrap the cake pan in aluminum foil and place into a pan. Fill the pan with water until the water reaches halfway up the sides of the cake pan. Without cleaning out the food processor, combine all ingredients for the cheesecake filling. Process until the mixture is light and creamy. Pour into the prepared cake pan. Bake the cheesecake for about 40-45 minutes or until the center is set. Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely. Top with fresh peaches. Cover and refrigerate for about 2 hours before serving.

PEACH CHEESECAKE ICE CREAM

Steps:

• In a small saucepan, heat milk to 175°; stir in 1-1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl., In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing. , Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 2 months.

AMARETTO PEACH CHEESECAKE

Steps:

• Combine margarine and sugar until light and fluffy.
• Blend in egg.
• Add flour; mix well.
• Spread dough onto bottom of 9-inch springform pan.
• Bake at 450 degrees F., 10 minutes.
• Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add peaches and liqueur; mix well.
• Pour over crust.
• Bake at 450 degrees F., 10 minutes.
• Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with additional peach slices and sliced almonds, if desired.

PEACH CHEESECAKE BARS

Steps:

• Butter a 13 X 9 X 2 inch pan.
• For base layer: Sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed.
• Add egg and blend well.
• Pat evenly onto bottom of prepared pan.
• Preheat oven to 350 degrees F. Bake crust 10 minutes while preparing filling.
• Make cheesecake layer: Beat cheese, sugar and vanilla until combined well.
• Add egg, juice, flour and salt; beat until smooth.
• Spread evenly over crust.
• Arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden.
• Let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.

GINGER-PEACH CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
• In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust.
• Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
• Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.

FRESH PEACH CHEESECAKE

Steps:

• 1. Crust: Add butter to graham cracker crumbs and stir until evenly moistened. Press crumbs over bottom and 1 inch up sides of a 9 inch spring form pan. Bake crust at 350 degrees about 8 minutes or until crust is beginning to brown. Cool on rack. Reduce oven temperature to 325 degrees.
• 2. Filling: Combine peaches, 2 tbsp. sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
• 3. Using, electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs, one at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
• 4. Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 1/4 hours. Place hot cheesecake on rack; cool 5 minutes, then run small sharp knife around pan sides to loose. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. Can make up to 2 days ahead. Cover and keep chilled.
• 5. GLAZE: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to a simmer. Strain into a small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets., at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake. To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.

PEACH CHEESECAKE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl mix together the flour sugar and salt. Cut in the butter until the mixture is fine and crumbly. Stir in 1/3 cup corn syrup until a dough forms. Press into the bottom of the prepared pan.
• In another bowl, beat cream cheese and eggs using an electric mixer, until smooth and creamy. Mix in 1 cup corn syrup and vanilla until well blended. Spread evenly over the crust.
• Bake for 35 to 40 minutes in the preheated oven, until the edges are light brown. Remove from the oven and spread peach preserves over the hot filling immediately. Chill for at least 3 hours before cutting into small squares.

DRUNKEN BLUEBERRY PEACH CHEESECAKE TART

Steps:

• 1. ********** MAKING THE CRUST **********
• 2. Place a rack in the middle position, and then preheat the oven to 300f (150c).
• 3. Melt the butter in a butter warmer pan, or in the microwave, and set aside
• 4. In the bowl of a food processor, fitted with an S-blade finely grind the nuts. Chef's Note: Don't grind them down too much, or you'll wind up with nut butter. I HATE it when that happens.
• 5. Add the sugar, and then pulse to mix. Add the flour, and then pulse to throughly combine
• 6. Put the food processor on slow, and add the melted butter through the food tube. Blend until throughly combined.
• 7. Place the nut mixture into a 9 inch tart pan with removable bottom.
• 8. Using your fingers, spread the mixture evenly on the bottom, and up the sides of the tart pan.
• 9. Place the tart pan on a baking sheet, and pre bake in the preheated over for 15 to 20 minutes. Chef's Note: This is just enough time to help set the crust, but not completely bake it.
• 10. Remove from oven, and allow to completely cool. Chef's Note: The pre baking of the crust is not an absolute necessity; however, I like the additional crunch it imparts to the crust.
• 11. ********** MAKING THE FILLING **********
• 12. Place a rack in the middle position, and preheat the oven to 300f (150c).
• 13. Wipe out the bowl of the food processor, and refit with the S-blade. Add the eggs, and beat until thick and lemon colored, about 1 to 2 minutes, on high speed.
• 14. Add the sugar, cream cheese, and the vanilla, and continue to beat until smooth. Chef's Note: For most of my cheesecake recipes, I do add other ingredients; such as lemon or orange zest, and sour cream, but not for this one.
• 15. Remove the S-blade and then incorporate 1/2 cup of the blueberries into the mixture. Chef's Note: Use a spatula for this step, and be careful not to break the berries.
• 16. Pour mixture into the cool tart pan, until it is about 1/4 to 1/2 inch from the top of the pan.
• 17. Chef's Note: You will more than likely have more filling than you need to fill the pan. If this happens, pour the remaining filling into individual ramekins, and cook along with the tart. The filling tastes good, all by itself.
• 18. Place the tart, and any additional ramekins into the preheated oven, and bake until the filling is set, about 35 to 40 minutes.
• 19. Remove from the oven, and allow to completely cool, about 3 to four hours, before performing the remaining steps.
• 20. Arrange the thinly sliced peaches in a clockwise circle around the outer edge, and allow to slightly overlap. Then, going counter clockwise arrange another circle in the center.
• 21. Heat the preserves, and the bourbon in a small saucepan, and bring to a slight simmer.
• 22. Use a pastry brush to brush the drunken preserves over the peaches, and then add the remaining 1/2 cup blueberries to the pan, and coat with the remaining sauce. Sprinkle them over the top of the peaches.
• 23. Allow to cool in the fridge for at least an hour before serving.
• 24. Chef's Note: Peaches are not always easy to find; especially in the Autumn and Winter months. I've used other fruits; such as apples, and pears. However, I like to slightly pre bake these types of fruits in the oven (after slicing) just to soften them up a bit. Whatever fruit I use, I do not bake it with the cheesecake.
• 25. Chef's Note: I used peach preserves because that's what I had on hand; however, I see no problem with using other types. In other words: Experiment, and have fun. And, yes, if you don't want to use the bourbon... leave it out.
• 26. Keep the faith, and keep cooking.

PEACH MELBA CHEESECAKE

Steps:

• In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar.

PEACH CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F
• Grind gingersnaps in processor to coarse crumbs.
• Add butter and blend until evenly moistened.
• Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Bake crust until beginning to brown, about 8 minutes.
• Cool on rack.
• Reduce oven temperature to 325°F
• Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
• Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
• Cool compote.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
• Beat in eggs 1 at a time.
• Mix in sour cream and vanilla.
• Spoon half of cheese mixture (about 3 cups) into crust.
• Spoon peach compote over by tablespoonfuls, spacing apart.
• Top with remaining cheese mixture.
• Place large piece of foil on oven rack.
• Place pan with cheesecake on foil.
• Bake until puffed, set in center, and beginning to brown, about 1 hour.
• Place hot cheesecake on rack; cool 5 minutes.
• Run small sharp knife around pan sides to loosen.
• Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
• Cover; keep chilled.)
• For glaze:.
• Combine preserves and lemon juice in heavy small saucepan.
• Stir over medium heat until glaze comes to simmer.
• Strain into small bowl.
• Release pan sides; place cheesecake on platter.
• Spread glaze over top of cheesecake to within 1/4 inch of edge.
• Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
• Arrange peach slices in center of cake and serve.