-
1
Preheat oven to 325 F.
-
2
1. Combine the crust ingredients in a medium sized bowl and use a fork to combine. Pour into a 10-inch springform pan and press down firmly to form the bottom and side crust. You can also use a glass to help push it up the sides. Place in the refrigerator to set.
-
3
2. Place the cream cheese in the bowl of your stand mixer fitted with the whisk attachment. Beat on medium speed for 3 minutes or until fluffy. Add the eggs, one at a time, whisking thoroughly between each addition. With the mixer on medium-low, slowly stream the sugar into the bowl; allow to mix and fluff slightly. Slowly add the sour cream and vanilla to the mixer. Whisk until just combined and smooth. Remove the bowl from the mixer and gently fold in the diced peaches.
-
4
3. Remove the chilled crust from the refrigerator. Use a large piece of aluminum foil and wrap the outside of the springfrom pan. This will help prevent the water from the water bath from penetrating the cheesecake. Place the pan in a roasting pan.
-
5
4. Pour the filling into the prepared crust and gently smooth the top.
-
6
5. Carefully pour the boiling water into the roasting pan until it reaches approximately halfway up the side of the cheesecake pan.
-
7
6. Place pans in the preheated oven and bake for 45 minutes. This will really depend on your oven. You want the center slightly jiggly but the cheesecake mostly set.
-
8
7. Remove from the oven and carefully remove the cheesecake pan from the water bath. Set the cheesecake pan on a rack. Allow cheesecake to cool in the pan for at least 30 minutes.
-
9
8. Carefully cover cheesecake with plastic wrap and chill in the refrigerator for 5-6 hours.
-
10
9. To make the topping, place the sugar, juice, and remaining peaches in a saucepan and boil on medium low for 1 hour. Remove from heat and allow to cool. Place in a resealable container and chill in the refrigerator.
-
11
10. Remove the outside of the pan from the cheesecake. To serve, slice the cheesecake and then top with you peach syrup.
