Peach Cheesecake

5 from 1 vote

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

Prep Time1

Cook Time2 20

Chill Time8

Total Time11 20

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings: people

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.

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.

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.

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.

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.