Peach Cheesecake

Name: Peach Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 6 large peaches; 3/4 cup packed brown sugar (light or dark); 2 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 2 1/2 cups graham cracker crumbs (2 sleeves); 1/4 cup packed brown sugar (light or dark); 10 tablespoons unsalted butter, melted; 24 ounces cream cheese, room temperature; 3/4 cup white granulated sugar; 1/2 cup sour cream, room temperature; 3/4 cup blended peach cobbler filling; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature

By:

jeremy

Published:

February 10, 2026

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Peach cheesecake is one of those desserts that just screams summer, doesn’t it? Imagine sinking your fork into a creamy slice filled with the sweet, juicy taste of fresh peaches! It’s the kind of treat that brings people together. Whether you’re hosting a barbecue or just enjoying a cozy evening at home, this dessert is bound to impress. The blend of luscious cheesecake and vibrant peach topping creates a lovely experience that balances richness with fruity goodness. Plus, the crust brings a satisfying crunch, really elevating the whole thing. As you follow along, you’ll see that making this peach cheesecake is not just about baking; it’s about creating something special to share with family and friends. So, let’s get started on this delightful journey of flavors and memories, shall we?

Why This Recipe Works

This peach cheesecake perfectly balances the creamy richness of cheesecake with the bright, refreshing flavors of ripe peaches. The water bath method ensures a smooth texture, while the graham cracker crust adds a delightful crunch that complements the soft filling. The combination of fresh fruit and the creamy cheesecake base makes a dessert that is not only delectable but also visually stunning. You can see those beautiful peach slices teasing you from the top, making it hard to resist.

Why You’ll Love This Peach Cheesecake

Whether it’s a summer gathering or a cozy family dinner, this peach cheesecake is sure to impress. Its vibrant flavors evoke a sense of nostalgia, bringing back memories of warm summer evenings spent with loved ones. Each slice offers a delicious blend of sweet peaches and creamy cheesecake that makes for a truly irresistible dessert. Plus, the way the peach topping glistens in the light just adds to its charm. There’s something about serving a slice of cheesecake that makes every occasion feel a bit more special.

Ingredients

6 large peaches
3/4 cup packed brown sugar (light or dark)
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 1/2 cups graham cracker crumbs (2 sleeves)
1/4 cup packed brown sugar (light or dark)
10 tablespoons unsalted butter, melted
24 ounces cream cheese, room temperature
3/4 cup white granulated sugar
1/2 cup sour cream, room temperature
3/4 cup blended peach cobbler filling
1 teaspoon pure vanilla extract
4 large eggs, room temperature

Preparing the Peach Cobbler Filling

Start by cutting the peaches into slices. In a large saucepan, combine those peach slices with brown sugar, cornstarch, and cinnamon. It’s a fabulous mix that makes your kitchen smell amazing! Over medium-high heat, stir frequently until the mixture begins to bubble. This usually takes just a few minutes, and soon you’ll see those peach slices soften beautifully.

Cooking the Filling

Keep cooking for about 8-10 minutes as the mixture thickens up. Afterward, remove it from heat. Now, set aside 2 cups of those lovely peaches for blending. You can store the rest in a Tupperware container after it cools completely. Trust me, this filling will add so much flavor to your cheesecake.

Blending the Peach Filling

Once you’ve reserved the 2 cups of peaches, it’s time to blend them until smooth. This creates a lovely peach puree. After blending, drain any excess moisture by pressing the peach filling with paper towels. Make sure it’s not too wet, as a watery filling can mess with the cheesecake texture. Set this aside for now.

Making the Graham Cracker Crust

For the crust, grab your graham crackers and give them a good crush using a food processor. You want fine, sandy crumbs for a great texture. In a bowl, combine those crumbs with brown sugar and melted butter. The aroma as you mix this together is wonderful, right?

Assembling the Crust

Preheat your oven to 325°F. Grab a 9-inch springform pan and give it a quick spray with nonstick spray. Then, line the bottom with parchment paper to make removing the cheesecake easier later. Next, press the crumb mixture into the bottom and halfway up the sides of the pan. Use a measuring cup to compact it firmly. You want that crust to hold together nicely.

Baking the Crust

Pop the crust in the oven and bake for about 11 minutes. It’ll start to smell heavenly! Once done, take it out and let it cool while you prepare the cheesecake filling.

Making the Cheesecake Filling

In a mixing bowl, beat the room-temperature cream cheese and white sugar together at high speed for about 2 minutes until the mixture is nice and smooth. This part is crucial for getting that creamy consistency we all love.

Adding Remaining Ingredients

Next, add in the sour cream and vanilla extract; mix this on medium speed until it’s well combined. Now, it’s time to incorporate the eggs one at a time on low speed. Be careful to avoid overmixing here since you want a nice, smooth batter. Lastly, gently fold in the blended peach filling. It’s starting to look and smell incredible!

Setting Up the Water Bath

Preparing a water bath is essential for baking your cheesecake evenly. You can either place your springform pan into a larger cake pan or wrap it tightly in aluminum foil. This helps maintain moisture while it bakes.

Baking the Cheesecake

Pour your cheesecake batter into the prepared crust. Now, place the pan inside the roasting pan, and fill it halfway with hot water. This is where the magic happens! Bake for 80-90 minutes, until the edges are set but the center still has a slight jiggle to it. Don’t rush this part; patience pays off.

Cooling the Cheesecake

When the baking time is up, turn off the oven and crack the door open. Let your cheesecake cool slowly for about 30 minutes. This will help prevent any cracks from forming. After that, carefully remove it from the oven and transfer it to a cooling rack until it’s completely cooled in the pan.

Refrigerating the Cheesecake

Wrap your cooled cheesecake in foil and refrigerate for at least 6 hours, or overnight if you can wait. The longer it sits, the better the flavors meld together!

Topping the Cheesecake

Once chilled, it’s time for the fun part! Remove the cheesecake from the pan and peel off that parchment paper. Generously spread the remaining peach topping over the cheesecake. It should look beautiful and inviting!

Serving Suggestions

This peach cheesecake is at its best when served chilled. Garnish it with fresh peach slices or a dollop of whipped cream for that extra touch of elegance. Your friends and family will be reaching for seconds before you know it!

Tips for Success

Use ripe peaches for maximum flavor; they make all the difference.
Be sure all ingredients are at room temperature to achieve a smoother batter.
Don’t skip the water bath! It’s key for a creamy texture and prevents cracks.

Variations

If you’d like to spice it up a bit, consider adding a hint of nutmeg for an additional layer of warmth. You could also substitute half of the cream cheese with mascarpone for a richer taste that will wow everyone!

Storage Tips

If you have any leftovers (though it’s hard to imagine you will!), store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

Pairing Ideas

To really enhance the peach flavors, consider pairing this dessert with a sweet dessert wine or a refreshing iced tea. It’s the perfect pairing for those hot summer days!

FAQs

1. Can I use frozen peaches for this recipe?
Yes, frozen peaches will work; just ensure they are fully thawed and drained of any excess moisture.

2. How can I prevent my cheesecake from cracking?
Using a water bath helps maintain moisture while baking, and letting it cool slowly in the oven is key to preventing cracks.

3. Can I make this cheesecake in advance?
Absolutely! You can make it up to a day ahead, and the flavors will develop even more overnight.

4. Is there a gluten-free option for the crust?
Sure! Just substitute the graham cracker crumbs with gluten-free cookie crumbs, and you’ll have a similar texture.

5. What should I do if my cheesecake is too watery?
Make sure to drain any excess moisture from the peach filling, and ensure your cream cheese is well blended and at room temperature for a better texture.

Indulging in this peach cheesecake recipe not only provides a delightful dessert but also creates cherished moments shared over a sweet, summer-inspired treat. Perfect for any occasion, it’s a recipe you’ll want to make time and again, celebrating the joy of cooking and the pleasure of sharing delicious foods with loved ones. Every slice is an invitation to slow down and relish in the delightful harmony of flavors that simply taste like sunshine.