Peach Cheesecake

Indulge in my creamy peach cheesecake, a perfect blend of juicy peaches and rich cheesecake, creating a delightful dessert for any occasion.

When I first made this peach cheesecake, I was looking for a dessert that would bring comfort and a touch of summer into my kitchen. The combination of creamy cheesecake and sweet, juicy peaches was precisely what I needed.

One of my favorite parts of making this cheesecake is the peach topping. The aroma of fresh peaches cooking on the stove fills my home with a warm, inviting scent that’s simply irresistible. This peach cheesecake isn’t just a dessert. It’s a little slice of happiness that brings my family together around the table, sharing moments of pure delight.

What You’ll Love About Peach Cheesecake

• Impressive Presentation: The finished cheesecake, topped with a glistening peach sauce, is stunning and sure to impress guests.
• Fresh Peach Flavor: Peach puree and chunks in the filling, along with a peach topping, all add a burst of fruity sweetness.
• Homemade Crust: The graham cracker crust is easy to make and perfectly complements the creamy filling.
• Make-Ahead Convenience: The cheesecake needs to chill overnight, making it a great dessert to prepare in advance for special occasions.

Ingredients

• Cream cheese
• Sugar
• Heavy cream
• Peach puree
• Sour cream
• Lime juice
• Vanilla
• Eggs
• Cornstarch
• Salt
• Peaches 

How To Make Peach Cheesecake

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

MAKE THE CRUST:

1. Mix crushed graham crackers and brown sugar in a bowl.
2. Add melted butter and mix.
3. Line the bottom and sides of a 9″ springform pan with parchment paper, lightly spray with baking spray, and press the mixture into the bottom. Bake in a preheated 350°F oven for 10 minutes.

MAKE THE CHEESECAKE FILLING:

1. Increase the oven temperature to 400°F. In a mixer, beat cream cheese and sugar on medium-high for 2 minutes until smooth.
2. Add heavy cream, peach puree, sour cream, lime juice, and vanilla. Mix well.
3. Add eggs and mix for 30 seconds. Add cornstarch and salt, mixing just until combined.
4. Stir in chopped peaches.

BAKE THE CHEESECAKE:

1. Pour the filling onto the cooled crust. Wrap the outside of the pan with foil to keep water out. Place the pan in a larger baking dish or broiler pan. Fill the larger pan with 1″ of water. Bake for 10 minutes at 400°F. Reduce the heat to 250°F and bake for 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes. Crack the oven door and let it rest for another 30 minutes. Cool the cheesecake completely, then chill in the fridge overnight.

MAKE THE PEACH CHEESECAKE TOPPING:

1. Combine peaches, sugar, water, cornstarch, vanilla, and salt in a saucepan. Cook over medium heat for 8 minutes until softened.
2. Blend until smooth, then cook for another 3 minutes until thickened. Let it cool.

TO FINISH:

1. Pour the peach topping over the chilled cheesecake.
2. Slice the cheesecake into 10 pieces and serve.

Equipment

• 9″ Springform Pan: For easy removal of the cheesecake.
• Mixing Bowls: For combining ingredients.
• Stand Mixer or Hand Mixer: For beating the cheesecake filling.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Spatula: For scraping down the sides of the bowl and mixing.
• Large Baking Dish or Broiler Pan: For the water bath to prevent cracks.
• Saucepan: For cooking the peach topping.
• Immersion Blender or Regular Blender: To blend the peach topping until smooth.
• Sharp Knife: For slicing the cheesecake.

Make It A Meal

This is the perfect dessert to finish off almost any meal. I love serving it after making Crock Pot Sausage and Peppers or Cafe Rio Sweet Pork. 

Storage 

Store: Cover the peach cheesecake tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days. 

Freeze: Wrap the cheesecake securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months.

Thaw: Move the frozen cheesecake to the refrigerator and let it thaw overnight before serving.

Recipe FAQs

Can I use a different type of crust?

Yes, you can use a cookie crust like vanilla wafers or a nut-based crust if you prefer.

How do I prevent cracks in my cheesecake?

My top three tips to prevent crack in the cheesecake are: mix the batter on low speed to avoid incorporating too much air, use a water bath, and cool the cheesecake gradually in the oven with the door slightly open.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should be slightly wobbly. Don’t worry, it will firm up as it cools.

What if my cheesecake doesn’t set properly?

If the cheesecake is too soft after the chilling time, you can freeze it for 1-2 hours before serving to firm it up.

More Desserts

• Ultimate Chocolate Chunk Cookies
• Easy Tres Leches Cake with Cake Mix
• Lemon Poke Cake Recipe
• 1950s Ambrosia Salad Recipe

5 from 1 vote

Peach Cheesecake

By Jillian Wade

Indulge in my creamy peach cheesecake, a perfect blend of juicy peaches and rich cheesecake, creating a delightful dessert for any occasion.

Prep: 1 hour hr

Cook: 2 hours hrs 20 minutes mins

Chill Time: 8 hours hrs

Total: 11 hours hrs 20 minutes mins

Servings: 10 people

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Equipment

• 9″ Springform Pan
• mixing bowls
• Stand Mixer or Hand Mixer
• measuring cups and spoons
• Spatula
• Large Baking Dish or Broiler Pan
• Saucepan
• Immersion Blender or Regular Blender
• Sharp Knife

Ingredients 

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CRUST:

• ▢ 1 ⅔ cup graham cracker crumbs
• ▢ ⅓ cup brown sugar
• ▢ ¾ cup melted butter

CHEESECAKE:

• ▢ 24 oz cream cheese
• ▢ ⅔ cup sugar
• ▢ ½ cup heavy cream
• ▢ ½ cup peach puree
• ▢ ⅓ cup sour cream
• ▢ 2 Tablespoons lime juice
• ▢ 1 teaspoon vanilla
• ▢ 4 eggs
• ▢ 2 Tablespoons cornstarch
• ▢ 1 teaspoon salt
• ▢ 1 ½ cups chopped peaches

PEACH TOPPING:

• ▢ 1 ½ cups sliced peaches
• ▢ ⅔ cup sugar
• ▢ ¼ cup water
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon vanilla
• ▢ ¼ teaspoon salt

US Customary – Metric

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Instructions 

MAKE THE CRUST:

• Preheat the oven to 350°F.
• Line the bottom and sides of a 9″ springform pan with parchment paper and lightly spray with baking spray.
• In a small mixing bowl combine crushed graham crackers and brown sugar.
• Add in melted butter and mix until a wet crumb forms.
• Press the crust mixture into the bottom of the prepared pan.
• Bake on the center rack for 10 minutes, until set.
• Once baked, remove from the oven and set aside.

MAKE CHEESECAKE FILLING:

• Increase the oven temperature to 400°F.
• In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat together on medium-high speed for 2 minutes, until smooth and creamy.
• Add in heavy cream, peach puree, sour cream, lime juice and vanilla. Mix to combine.
• Add in the eggs and mix for 30 seconds.
• Add in cornstarch and salt and mix until just incorporated.
• Add in peaches and mix until combined.

BAKE CHEESECAKE:

• Pour the batter onto the prebaked crust.
• Wrap the outside of the springform pan with tin foil to prevent water from seeping in, then place into a large baking dish or broiler pan.
• Fill the broiler pan with 1” of water.
• Place both pans into the preheated oven on the center rack and bake for 10 minutes.
• Reduce the heat to 250° and continue baking for 1 hour.
• Once baked, turn the oven off and leave the cheesecake inside for 30 minutes. Open the oven door and let the cheesecake rest inside for an additional 30 minutes.
• Once rested, remove the cheesecake from the oven and set aside to let cool completely. Once cooled, cover and place into the fridge to chill overnight.

MAKE THE PEACH TOPPING:

• In a small saucepan combine peaches, sugar, water, cornstarch, vanilla and salt.
• Cook over medium heat for about 8 minutes, until cooked down.
• Use an immersion blender to blend until smooth, then cook for an additional 3 minutes, until thickened.
• Remove from the heat and set aside to cool.

TO FINISH:

• Once the cheesecake has chilled, pour the peach topping over the cheesecake.
• Cut the cheesecake into 10 pieces and serve.

Notes

• When mixing up the cheesecake batter make sure to stop the mixer and scrape
  down the sides of the mixing bowl with a rubber spatula. This will ensure all the ingredients are well combined, resulting in a creamy and smooth batter.
• Do not skip the water bath. This is a vital step and will help to prevent cracks from forming in the cheesecake while baking.
• If you do not have a broiler pan large enough to hold 1” of water, you may use a baking sheet with enough of a lip on it to hold a little bit of water. Refill the pan halfway through baking or when all of the water has evaporated.
• It is very important to follow the cool down step as instructed. This will allow the cheesecake to slowly cool down, giving it that wonderful velvety texture.

Nutrition

Serving: 1slice, Calories: 667kcal, Carbohydrates: 57g, Protein: 9g, Fat: 46g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 189mg, Sodium: 747mg, Potassium: 239mg, Fiber: 1g, Sugar: 46g, Vitamin A: 1841IU, Vitamin C: 3mg, Calcium: 116mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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