Peach Swirl Cheesecake with Pecan Crust
INGREDIENTS
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For the peach compote:
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4 medium peaches, skin removed and cut into ¼ inch slices
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3 tablespoons light brown sugar
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1 teaspoon lemon juice
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½ teaspoon cinnamon
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For the pecan graham cracker crust:
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9 graham crackers, crushed (about 1 cup)
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½ cup chopped pecans
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¼ cup brown sugar
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6 tablespoons melted unsalted butter
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¼ teaspoon cinnamon
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For the cheesecake:
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2½ pounds cream cheese, at room temperature
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1⅓ cups granulated sugar
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5 large eggs + 2 egg yolks
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¼ cup crème fraîche or sour cream
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2 tablespoons heavy cream
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3 tablespoons flour
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peach preserves, for serving
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- See more at: http://blog.kj.com/peach-swirl-cheesecake-pecan-crust/#sthash.l9ha4Qsp.dpuf
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