Why You’ll Love This Recipe

Peaches and Cream Cheesecake is the ultimate dessert for those who crave a decadent yet refreshing treat. This cheesecake combines a rich, creamy filling with the sweet and juicy flavor of fresh peaches, creating the perfect balance of indulgence and fruitiness. The buttery graham cracker crust provides a satisfying crunch that complements the silky smooth filling. Topped with a layer of fresh peach slices or a homemade peach topping, this cheesecake is an ideal choice for summer gatherings, holiday dinners, or any special occasion. It’s a show-stopping dessert that’s surprisingly easy to make!

Ingredients

For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1/3 cup butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon lemon juice
For the peach topping:
- 2 cups fresh peaches, sliced (or 1 can of peach slices, drained)
- 2 tablespoons honey or granulated sugar (optional for sweetness)
- 1 tablespoon lemon juice (optional, for extra brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: Preheat the oven to 325°F (163°C). In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, covering the entire base. Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and lemon juice, then beat in the eggs, one at a time, mixing well after each addition. Finally, fold in the sour cream until fully incorporated.
Assemble the cheesecake: Pour the cheesecake filling into the cooled crust and spread it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake the cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden. The cheesecake should slightly jiggle in the center when you gently shake the pan. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. After that, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Prepare the peach topping: While the cheesecake is chilling, prepare the peach topping. In a small bowl, toss the sliced peaches with honey or sugar and lemon juice (if using) to enhance the flavor. If using canned peaches, drain them thoroughly before adding the sugar and lemon juice.
Top the cheesecake: Once the cheesecake is fully chilled, arrange the peach slices or topping evenly over the top of the cheesecake. You can add a few mint leaves for a pop of color, if desired.
Serve: Slice the cheesecake into wedges and serve chilled. Enjoy!

Servings and Timing

Servings: 10-12 slices
Preparation Time: 25 minutes (excluding chilling time)
Bake Time: 50-60 minutes
Chill Time: 4 hours (or overnight)

Variations

Peach and Raspberry Cheesecake: Add a handful of fresh raspberries to the peach topping for an extra layer of tartness and color.
Cinnamon Peach Cheesecake: Sprinkle a little ground cinnamon over the peach topping for a warm, spiced flavor that pairs perfectly with the peaches.
Caramel Drizzle: Drizzle some homemade or store-bought caramel sauce over the peach topping for an indulgent finish.
Crust Alternatives: You can swap the graham cracker crust for a traditional biscuit or Oreo crust for a different flavor profile.

Storage/Reheating

Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to store it for a longer period, cover it tightly and freeze it for up to 1-2 months. Thaw it overnight in the refrigerator before serving.
Reheating: There’s no need to reheat the cheesecake, as it is best served chilled. Just let it sit at room temperature for a few minutes before slicing, if desired.

FAQs

1. Can I use frozen peaches instead of fresh ones?

Yes, you can use frozen peaches. Just make sure to thaw and drain them well before using them as a topping.

2. How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center is still slightly wobbly. The cheesecake will continue to firm up as it cools.

3. Can I use a different fruit for the topping?

Absolutely! You can use other fruits like strawberries, blueberries, or raspberries for a different twist on the topping.

4. Can I make this cheesecake without sour cream?

Sour cream adds a nice tang and creaminess to the filling, but you can substitute it with Greek yogurt for a similar texture and flavor.

5. Can I skip the lemon juice in the filling?

The lemon juice helps to brighten the flavor and balance the richness of the cheesecake. However, you can leave it out if you prefer, or substitute it with a bit of vanilla extract for added depth.

6. How can I make this cheesecake gluten-free?

You can use gluten-free graham cracker crumbs for the crust to make the cheesecake gluten-free. Be sure to check the labels of your ingredients for any hidden gluten.

7. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake without the peach topping. Once it’s fully chilled, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 1-2 months. Thaw in the refrigerator before serving.

8. How do I prevent cracks in my cheesecake?

To minimize cracking, avoid overbaking the cheesecake and let it cool gradually in the oven with the door slightly ajar. Also, be sure to allow it to cool completely before refrigerating.

9. Can I use a springform pan for this cheesecake?

Yes, a springform pan is ideal for cheesecake, as it allows you to easily remove the sides of the pan without damaging the delicate filling.

10. How long does the cheesecake need to chill?

For the best texture and flavor, let the cheesecake chill for at least 4 hours, or overnight if possible, to allow the filling to set and the flavors to meld.

Conclusion

Peaches and Cream Cheesecake is the perfect dessert for anyone who loves the combination of creamy cheesecake and sweet, juicy fruit. The rich, velvety filling and the bright, refreshing peach topping make this cheesecake a showstopper at any gathering. Whether you’re serving it for a holiday, a special celebration, or just as a sweet treat, this dessert is sure to impress and satisfy everyone who tries it!

Peaches and Cream Cheesecake