Easy Peach Cheesecake

Directions

1. Step 1
   Preheat the oven to 350 degrees. To make the graham cracker crust, use a food processor or a rolling pin to finely crush the graham crackers. In a medium mixing bowl, combine the crushed graham crackers, melted butter and 1/3 cup sugar using a silicone spatula. Press the mixture throughout the bottom of a greased 9-inch springform pan and bake for 10 minutes.

2. Step 2
   Reduce the oven heat to 325 degrees.

3. Step 3
   To make the cheesecake base, in a large mixing bowl, beat the softened cream cheese and sugar with a hand or stand mixer until smooth. Scrape down the bowl with a silicone spatula. Add the flour, vanilla, salt and cinnamon. Mix until combined. Add the eggs and beat until combined. Scrape down the bowl, then mix one more time to ensure everything is well combined.

4. Step 4
   Once the crust has baked, remove it from the oven and spread the cheesecake mixture throughout the pan. Evenly spoon all of the peach filling over the top of the cheesecake batter.

5. Step 5
   Bake for 50-60 minutes or until there is just a 4-inch light jiggle in the center. Turn off the oven and leave the cheesecake in the oven for an hour to allow it to cool slowly. Remove the cheesecake from the oven and allow it to cool to room temperature (about an hour), then set it in the fridge to cool for an additional 6 hours (overnight in the fridge is recommended).

6. Step 6
   Once chilled, mix together whipped cream and swirl on top of the cheesecake. To make the whipped cream, add the heavy cream, powdered sugar and vanilla to a medium mixing bowl and use a hand or stand mixer to whip it until stiff peaks form. Use a piping bag and star tip to swirl the cream around the edge of the cheesecake.