As one who works in a dessert bakery, when I engage in culinary exploits on my days off I should probably be grilling and sautéing so as to give myself a break from jiggling cheesecakes and scooping muffin batter. But one morning recently I looked at the peaches that were about to get moldy on the counter and couldn't help but think of how great they'd be in a cheesecake. So here you have it, a sort of update on peaches and cream that's not so sweet that it hurts your teeth, thanks to some help from balsamic vinegar.
This recipe could very easily be gluten free if you used rice crackers or other gluten free crackers in place of graham crackers and buttered and floured the pan with a gluten free flour or spray. It would probably also be pretty great with other fruits when peaches aren't in season. —WhileItRises