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peachdessert hashtag performance

#peachdessert showcases delicious recipes, vibrant colors, seasonal goodness, creative baking, sweet treats, refreshing flavors, dessert inspiration, fruit-forward creations, summer delights, mouthwatering visuals, culinary artistry, homemade sweets, peachy perfection, and viral trends.
Ingredients: For the Crust: - 1 1/2 cups graham cracker crumbs - 1/4 cup sugar - 1/3 cup unsalted butter, melted For the Cheesecake Layer: - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs For the Peach Topping: - 2 cups fresh peaches, peeled and sliced - 2 tablespoons granulated sugar - 1 teaspoon cornstarch For the Crumb Topping: - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon cinnamon - 3 tablespoons unsalted butter, cold and cubed Directions: 1. **Preheat oven** to 350°F (175°C). Grease or line a 9-inch springform pan. 2. **Make the crust**: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8-10 minutes, then set aside. 3. **Prepare the cheesecake layer**: Beat softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing until just combined. Pour the cheesecake mixture over the crust. 4. **Prepare the peach topping**: In a saucepan, combine sliced peaches, sugar, and cornstarch. Cook over medium heat until the peaches soften and the mixture thickens slightly. Let cool for 5 minutes, then spoon evenly over the cheesecake layer. 5. **Make the crumb topping**: In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over the peach layer. 6. **Bake** for 40-45 minutes, or until the cheesecake is set and the crumb topping is golden. 7. **Cool** the cheesecake in the pan for 1 hour, then refrigerate for at least 4 hours or overnight before serving. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (includes chilling) Kcal: 390 kcal per serving | Servings: 10-12 slices. #peachdessert #dessert #desserts #cheesecake
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Ingredients: For the Crust: - 1 1/2 cups graham cracker crumbs - 1/4 cup sugar - 1/3 cup unsalted butter, melted For the Cheesecake Layer: - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs For the Peach Topping: - 2 cups fresh peaches, peeled and sliced - 2 tablespoons granulated sugar - 1 teaspoon cornstarch For the Crumb Topping: - 1/2 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon cinnamon - 3 tablespoons unsalted butter, cold and cubed Directions: 1. **Preheat oven** to 350°F (175°C). Grease or line a 9-inch springform pan. 2. **Make the crust**: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8-10 minutes, then set aside. 3. **Prepare the cheesecake layer**: Beat softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing until just combined. Pour the cheesecake mixture over the crust. 4. **Prepare the peach topping**: In a saucepan, combine sliced peaches, sugar, and cornstarch. Cook over medium heat until the peaches soften and the mixture thickens slightly. Let cool for 5 minutes, then spoon evenly over the cheesecake layer. 5. **Make the crumb topping**: In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle evenly over the peach layer. 6. **Bake** for 40-45 minutes, or until the cheesecake is set and the crumb topping is golden. 7. **Cool** the cheesecake in the pan for 1 hour, then refrigerate for at least 4 hours or overnight before serving. Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (includes chilling) Kcal: 390 kcal per serving | Servings: 10-12 slices. #peachdessert #dessert #desserts #cheesecake

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