Peaches and Cream Cheesecake
The key to a well formed cheesecake with no cracking is two fold. First, be careful not to over mix after the cream cheese, sugar and flour have been beaten. Mix only until ingredients are just incorporated. Secondly, it is important to allow the cheesecake to cool down gradually. Once edges are set, turn off oven and leave cheesecake to cool without opening oven for best results.
  • 11 pecan sandies cookies (I used Keebler, but homemade or any brand would do), finely crushed (about 1 cup).
  • ¼ cup unsalted butter, melted
  • ⅓ cup pecans, toasted and coarsely chopped. *see note below on how to toast pecans
  • 4 pkg's cream cheese- 8 oz, room temperature
  • 1 cup sugar
  • 4 eggs, whisked lightly
  • ¼ cup peach brandy (or brandy may be replaced with 1 tbsp pure vanilla and an additional ¼ cup milk)
  • 3 tbsp flour
  • 1¼ cup sour cream, divided.
  • 2 peaches, pitted and skins removed, coarsely chopped.
  • 1 peach, pitted and sliced, for garnish.
  • ***To toast pecans, place whole pecans on baking sheet in 325 oven for 10 minutes or until lightly browned and fragrant. Remove from oven, cool slightly and chop.
  1. Preheat oven to 325 degrees F. Grease a 9 inch spring form pan.
  2. In a medium bowl, mix crushed pecan sandies with melted butter. Press onto bottom of spring form pan.
  3. Place crust in preheated oven for 10 minutes to set. Remove from oven, sprinkle with toasted pecans. Set aside.
  4. Lower oven temperature to 300 degrees F.
  5. In a large bowl, beat cream cheese, flour and sugar until smooth.
  6. Gradually add peach brandy, beating until just combined.
  7. Add whisked eggs, beating only until incorporated.
  8. Stir in ¾ cup sour cream, stirring until smooth.
  9. Pour ½ filling onto prepared crust.
  10. Sprinkle filling with chopped peaches and swirl slightly.
  11. Pour remaining filling over peaches.
  12. Bake in preheated oven for for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set). Turn the oven off, and let cake cool in oven with the door closed for 1 hour.
  13. Once cheesecake is removed, run a warm knife along the edge to loosen. Chill in pan in refrigerator for 8 hours.
  14. Remove spring form. Spread remaining ½ cup sour cream on top of cheesecake and garnish with fresh sliced peach.
  15. Serve chilled.
Recipe by Pure Grace Farms at