- 1¼ cups (300 mL) graham cracker crumbs
- ¼ cup (50 mL) unsalted butter, melted
- 3 packages (each 8 oz/250 g) cream cheese, softened
- 1 cup (250 mL) sour cream
- 1 cup (250 mL) packed brown sugar
- 5 eggs
- ¼ cup (50 mL) all purpose flour
- 2 peaches, peeled and diced
- ½ cup (125 mL) thick caramel sauce
- 1 tsp (5 mL) vanilla extract
- Classic Whipped Cream Topping
- ¼ cup (50 mL) thick caramel sauce
- 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
- Preheat oven to 350°F (180°C)
- Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and brown sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour until blended. Fold in peaches, caramel sauce and vanilla by hand.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired. Drizzle caramel sauce in a bull’s-eye pattern on top.