Enjoy this fresh, light and fluffy cream cheesecake!! Take those extra peaches in your home and make something special out of them! This is a delicious summer dessert for any occasion.
Start by spraying a pie pan or a springform pan.
For the batter:
Combine baking soda, baking powder, flour, and 1c of sugar in a medium bowl and mix well.
In a separate bowl beat 1/2 stick of soft butter, 2 eggs, and greek yogurt well.
Combine the wet mixture with the dry mixture well, make sure to get all clumps.
Now pour this mixture into your pan evenly.
Set aside.
An apple is an excellent thing until you have tried a peach.
For the top crumble:
Cube 3tbsp of butter into a bowl and add 3/4c of flour. Mix this well with your hands to form clumps.
Set aside.
For the cream cheese layer:
Place one 8oz pack of softened cream cheese and 1/2c of granulated sugar in a bowl and beat until smooth.
Add the last egg and vanilla and beat.
Set aside.
Now cut up 2 large peaches and arrange them in a circular pattern on your batter. I used about 8 or 9 small peaches.
Carefully pour over your cream cheese mixture evenly, and then sprinkle the top with the crumble.
Bake 50-60min at 400d F. or until it appears to be done. I suggest using a deeper dish pan as this rises a bit. You can then garnish each plate with a few peach slices.
Ingredients:
For Batter
- 1tsp baking powder
- 1/2tsp baking soda
- 1.5-2c flour
- 1c sugar
- 2 eggs
- 2 large peaches
- 1/2c greek yogurt
For Crumble
- 3tbsp unsalted butter, cubed
- 3/4c flour
For Cream Cheese
- 8oz pack of cream cheese
- 1 egg
- 1/2c granulated sugar
- 1tsp vanilla
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