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Peaches and Cream Cheesecake Recipe

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3.9 from 43 reviews

  • Author: Ava
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Peaches and Cream Cheesecake is a luscious no-bake dessert featuring a crisp graham cracker crust filled with a smooth and creamy cream cheese mixture swirled with sweet peaches. Topped with fresh, sugared peaches, this cheesecake is frozen to set and then thawed before serving, offering a refreshing and light treat perfect for warm days or any special occasion.

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • Pinch of salt
  • 5-6 tablespoons unsalted butter, melted

Filling

  • 1½ (8 ounce) packages cream cheese, softened
  • 1¾ cup powdered sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ½ cup heavy whipping cream
  • ⅓ cup sour cream

Topping

  • 2 fresh peaches, peeled and diced
  • 2 tablespoons granulated sugar

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch glass or metal pie plate with cooking spray or line with parchment paper. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom and up the sides of the pie plate to form the crust. Bake for about 10 minutes or until lightly browned. Remove from the oven and allow to cool completely.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla bean paste (or extract) together using a hand mixer or a stand mixer fitted with a paddle attachment until smooth. Gradually add the heavy whipping cream and sour cream and continue beating until the mixture becomes very thick and creamy, which should take about 3 minutes. Set this filling aside.
  3. Prepare the Peaches: In a small bowl, toss the peeled and diced peaches with granulated sugar. Let this mixture sit for 5 minutes to macerate and release their juices. Stir 1 cup of the sugared peaches into the cream cheese filling, folding gently to incorporate.
  4. Assemble and Freeze: Spread the peach-infused cream cheese filling evenly into the cooled graham cracker crust. Top the cheesecake with the remaining sugared peaches. Place the cheesecake uncovered in the freezer for at least 4 hours to set properly.
  5. Serve: Before serving, transfer the cheesecake to the refrigerator and thaw for 15-30 minutes to soften slightly for easier slicing and a creamy texture.

Notes

  • For best results, use very ripe, sweet peaches.
  • Vanilla bean paste gives a richer flavor than vanilla extract but can be substituted.
  • This cheesecake is best served chilled but not fully frozen for optimal texture.
  • If fresh peaches are not available, thawed frozen peaches can be used but drain excess liquid to avoid sogginess.
  • Allow the cheesecake to thaw adequately before slicing to maintain clean slices.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peaches-and-cream-cheesecake-recipe/