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  • peaches and cream cheesecake with domino golden sugar peaches and cream cheesecake with domino golden sugar

Peaches and Cream Cheesecake

Ripe peaches sweetened with Domino® Golden Sugar sit atop this thick, creamy cheesecake. Down below, toasty graham cracker crust adds crunch and flavor from below for a taste that can’t be beat.

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Ingredients
Crust

  • 1 1/4 cups graham cracker crumbs

  • 1/4 cup (4 tablespoons) butter, softened or melted
  • 2 tablespoons Domino® Golden Sugar

Filling

  • 1 cup peeled and sliced peaches, divided (for puree)

  • 3/4 cup Domino® Golden Sugar
  • 3 (8 oz.) packages cream cheese, softened
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour

Glazed Peach Topping

  • 1/2 cup Domino® Golden Sugar

  • 1 1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1 1/2 cups peeled and sliced peaches (for decoration)
  • 1/2 teaspoon lemon juice

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Instructions
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Prep Time: 15 minutes / Cook Time: 1 hour 10 minutes / Yields: Makes 8 servings

Crust

Step 1

Preheat oven to 350°F. Lightly spray an 8-inch springform pan with nonstick cooking spray.

Step 2

Combine in a medium bowl graham cracker crumbs, butter, and sugar; stir to moisten crumbs. Press crust into bottom and slightly up sides of springform pan.

Step 3

Bake in center of oven for 6 minutes or until crumbs just begin to brown. Remove from oven; cool. Leave oven on.

Filling

Step 1

Purée peaches in mini food processor until smooth. Divide in half and set aside.

Step 2

In mixer bowl, beat cream cheese on a medium speed; then, gradually add sugar and beat until smooth. Add eggs, one at a time; beat until light and whipped. Beat in vanilla, sour cream, and puréed peaches; then, stir in flour. Pour mixture into prepared crumb crust.

Step 3

Wrap the bottom and sides of the springform pan in foil and set the pan on a baking sheet with sides. Set the baking sheet on the middle rack of oven, pour one half inch of hot water onto the baking sheet; then, carefully push the rack in and close oven door.

Step 4

Bake for 10 minutes then reduce oven temperature to 325 F. Bake for one hour or until set. Cheesecake is done when a knife inserted in center comes out clean. The cake should still jiggle a bit when moved. Remove from oven and from the water bath and cool 45 minutes to one hour. Cover and chill until ready to serve.

Glazed Peach Topping

Step 1

Whisk sugar, cornstarch, and water together in a saucepot over medium heat and bring to a boil. Fold in reserved peach puree and peach slices, bring mixture back to a boil, stirring constantly; then, reduce heat and simmer 1 to 2 minutes or until sauce is thickened and translucent. Do not overcook the peaches. Stir in lemon juice, remove from heat, and cool. Chill until ready to serve.

Step 2

To serve, arrange cooked peaches decoratively over top of cheesecake, allowing sauce to drip down the sides.

Chef's Tip
  • Fresh, frozen or even canned peaches, packed in juice or water, can be successfully used for this recipe.
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