The City Magazine Since 1975

Peach Cheesecake with Pecan-Graham Cracker Crust

{Dessert Runner Up} Shauna Morris
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  • 1 lb. cream cheese, room temperature
  • 1 cup sugar
  • 1/4 cup pure vanilla extract
  • 3 eggs
  • Pecan-graham cracker crust, recipe follows
  • 5 large fresh peaches, peeled, pits removed, & sliced (or substitute 16 oz. frozen sliced peaches, thawed and drained)
  • 2 tsp. fresh lemon juice (if using fresh peaches)
  • 3/4 cup white sugar (reduce to 1/4 cup if using
  • frozen peaches)
    1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • Sweetened whipped cream and cinnamon, for garnish

For the Pecan-Graham Cracker Crust:

  • 12 graham crackers
  • 20 pecan halves
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 cup white sugar
  • 6 Tbs. salted butter, melted


For the Pecan-Graham Cracker Crust:
Preheat oven to 350°F. Put graham crackers and pecans in a food processor and process into powder-like crumbs. Put crumbs in bowl and add remaining ingredients. Mix with fork until crumbs are moistened. Mold mixture into nine-inch springform pan. Bake for six minutes.

For Peach Cheesecake:
In stand mixer, blend together cream cheese and sugar. Slowly add vanilla. Add eggs one at a time until batter is smooth. Pour into crust and bake for 35 to 40 minutes, or until top of the cheesecake is firm.

Meanwhile, mix next five ingredients together in bowl to create peach topping (use a spoon and take care not to stir roughly, as this may break up peaches). Cover and refrigerate.

Remove the cheesecake from the oven and cool for 10 minutes. Refrigerate for two hours. When ready to serve, remove cheesecake from spring-form pan and spoon peach topping over top. Slice and serve with whipped cream and a sprinkle of cinnamon.