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Peach Upside Down Cheesecake Exps Hca2021 232854 B10 09 5b

Peach Upside-Down Cheesecake

TOTAL TIME: Prep: 30 min. Bake: 65 min. + chilling YIELD: 16 servings.
I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. —Kristin Olbert, Richmond, Virginia

Ingredients

  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 3 medium peaches, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten

Directions

  • 1. Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar.
  • 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • 3. Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Nutrition Facts

1 piece: 309 calories, 22g fat (13g saturated fat), 101mg cholesterol, 181mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 5g protein.

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