Peaches are in abundance in the Midlands. Titan Farms peaches are grown in Ridge Spring and are an obvious choice for a decadent dessert. Titan Farms is the largest peach grower in the East Coast, growing more peaches on their farm than the entire state of Georgia.
Ingredients
- 5 pounds peaches
- 3 teaspoons lemon juice
- 5 cups sugar
- 1 cup graham cracker crumbs
- ¼ cup light brown sugar
- 1 tablespoon unsalted butter, melted
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 2 eggs
- ½ teaspoon vanilla
- ¼ cup peach jam
Instructions
For the jam:
Wash, peel, pit and chop peaches to yield 10 cups.
Place all ingredients in a large glass bowl and let stand for 1 hour.
After an hour, transfer to a large stainless or enamel pot. Bring to a full boil; boil for 25 minutes to reach the jell point. Stir often, and then constantly as the mixture nears the jell point.
Remove pot from heat and skim off foam.
Transfer jam to jars and can or let jam cool and place in container with lid and refrigerate.
For the crust:
In a medium-size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Press against the sides and bottom of the pan. Set crust aside.
For the filling:
Preheat oven to 350°.
Starting with cream cheese, add first 4 ingredients one at a time, in order, and whip for 30 seconds before adding the next ingredient.
Add peach jam and mix until incorporated.
Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes. Remove ring from springform pan.
Cool to room temperature and refrigerate overnight.
Serves 8
