Sheet-Pan Peach Cheesecake
This dessert recipe starring peaches is everything that’s great about cheesecake…but in a thinner, sheet-pan version!
Ingredients
- 2 cups (280 g) graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp (85 g) unsalted butter, melted
- 3/4 cup (160 g) sugar
- 4 tsp cornstarch
- 3 eggs
- 1 1/2 cups (375 ml) milk
- 2 blocks (250 g each) cream cheese, cubed, softened
- 1 1/2 tsp gelatin
- 2 cups (500 ml) cold water
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) lemon juice
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 lb (900 g) peaches, pitted and cut into ½-inch (1 cm) wedges
- 1 cup (250 ml) 35% cream
- 2 tbsp sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter a 17 x 12-inch (43 x 30) baking sheet.
- In a bowl, combine all of the ingredients. Press into the bottom of the prepared baking sheet.
- Bake for 15 minutes. Let cool completely.
This dessert recipe starring peaches is everything that’s great about cheesecake…but in a thinner, sheet-pan version!