Looking for the perfect summer dessert?
This Peach Cheesecake Recipe delivers rich, creamy texture paired with the juicy sweetness of ripe peaches.
It feels luxurious but is surprisingly easy to make at home.
With every bite, you’ll enjoy a smooth cheesecake base and fresh peach topping that tastes straight from the farmer’s market.
This Peach Cheesecake Recipe uses simple ingredients and expert tips for bakery-style results—no special skills required.
Whether it’s a backyard BBQ or a solo treat, this dessert is both elegant and effortless.
Best of all, this Peach Cheesecake Recipe works with fresh, frozen, or canned peaches—so it’s always in season.
Need a dessert that looks impressive with minimal effort?
This Peach Cheesecake Recipe is your new summer classic—cool, creamy, and irresistible.
Why This Peach Cheesecake Recipe Stands Out
This Peach Cheesecake Recipe has quickly become a family favorite—and it’s easy to see why.
It offers bakery-worthy flavor without the hassle. The creamy, tangy filling and sweet, caramelized peaches create layers of irresistible summer flavor.
Versatile and crowd-pleasing, this Peach Cheesecake Recipe can be made no-bake for hot days or sliced into bars for parties.
The peach topping is easily customized—add raspberries for a fruity twist or mix in seasonal berries for color and freshness.
It pairs beautifully with iced tea, coffee, or even bourbon for a Southern-style finish, and complements other summer desserts like fruit tarts and berry pies.
Whatever the occasion, this Peach Cheesecake Recipe delivers flavor, flair, and effortless elegance.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Salt
For the Cream Cheese Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
- All-purpose flour
For the Homemade Peach Filling:
- Fresh peaches, peeled and sliced
- Brown sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Cinnamon
- Nutmeg
For the Peach Glaze (Optional):
- Apricot preserves
- Water
- Lemon juice
See recipe card for quantities.
Instructions
Prepare Crust and Filling
- Mix together:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoon sugar
- Pinch of salt
- Press mixture firmly into the bottom of a springform pan.
- Bake at 325°F (163°C) for 10 minutes. Let cool slightly.
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add sugar and beat until creamy.
- Add eggs one at a time, mixing on low speed.
- Mix in sour cream, vanilla extract, and flour until just combined. Do not overmix.
Make Peach Topping and Assemble
- In a saucepan, combine:
- 2 cups sliced peaches (fresh or canned)
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- Cook over medium heat for 8–10 minutes until thickened.
- Remove from heat and let topping cool completely.
- Pour cheesecake filling over the pre-baked crust.
- Smooth the top evenly with a spatula.
Bake and Cool
- Place the springform pan into a larger pan filled with hot water (water bath).
- Bake at 325°F for 55–65 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Remove from the oven and cool to room temperature.
- Refrigerate overnight for best texture.
- Top with the cooled peach mixture just before serving.
- Prepare Crust and Filling: Mix crust and prepare smooth filling with cream cheese and sugar.
- Make Peach Topping and Assemble: Cook peaches until thick and pour filling over crust.
- Bake and Cool: Bake cheesecake, let it cool slowly, then chill overnight.
Equipment For Peach Cheesecake Recipe
- 9-inch springform pan - Essential for easy removal and clean presentation
- Electric mixer - Stand mixer preferred, hand mixer works too
- Large roasting pan - For water bath method
- Food processor - For making graham cracker crumbs
- Offset spatula - For smooth, even spreading
- Heavy-duty aluminum foil - To wrap pan and prevent leaks
- Fine-mesh strainer - Optional, for ultra-smooth filling
Expert Cooking Tips and Tricks
- Use room temperature ingredients for smooth, lump-free texture
- Wrap springform pan in foil to prevent water leaks during baking
- Use water bath method to prevent cracks and ensure even cooking
- Don't overmix the filling to avoid incorporating too much air
- Run knife around edges after baking to prevent cracking as it cools
- Let cheesecake cool gradually - never rush the cooling process
- Warm knife under hot water between cuts for clean slices
Recipe Variations
- No-Bake Version: Skip baking, add dissolved gelatin to filling, fold in whipped cream, chill 6+ hours
- Keto-Friendly: Replace crust with crushed pork rinds, use erythritol instead of sugar
- Gluten-Free: Use gluten-free graham crackers or almond flour crust
- Mini Cheesecakes: Use muffin tin, reduce baking time to 20-25 minutes
- Peach Cobbler Style: Add oat crumb topping before final baking
- Bourbon Twist: Add bourbon to peach filling for adult version
- Vegan Option: Use cashew cream cheese and aquafaba instead of eggs
- Peach Cheesecake Bars: Use 9x13 pan, bake 35-40 minutes, cut into squares
Storage
Refrigerator Storage: Store covered for up to 5 days in refrigerator. Use plastic wrap or airtight container to prevent flavor absorption. Keep peach topping separate until serving for best texture.
Refrigerator Storage
- Store covered for up to 5 days in refrigerator
- Use plastic wrap or airtight container to prevent flavor absorption
- Keep peach topping separate until serving for best texture
Freezing Instructions
- Freeze individual slices wrapped in plastic wrap for up to 3 months
- Thaw overnight in refrigerator before serving
- Texture may change slightly but flavor remains excellent
Make-Ahead Strategy
- Cheesecake can be made 2-3 days ahead of serving
- Peach topping can be prepared separately and stored
- Flavor actually improves after overnight chilling
My Grandmother’s Secret Touch
One thing my grandmother always taught me about making desserts wasn’t written in any cookbook—it was in the way she served them. Her secret touch? Warming the knife under hot water and wiping it clean between every single slice. It’s a small step, but it makes each cut through this Peach Cheesecake Recipe smooth and flawless, just like the slices she proudly served at Sunday dinners. She’d always let the slices rest at room temperature for 10 to 15 minutes before sharing them with us—“so the flavors can speak,” she used to say. And she was right. That little pause brought out the full, rich creaminess and let the sweet peaches shine. It’s a tradition I still follow, and it’s one reason this Peach Cheesecake Recipe tastes like it came from a bakery—but feels like home.
FAQ
What is the secret to a good cheesecake?
The secret to a good Peach Cheesecake Recipe is using room-temperature ingredients and mixing gently to avoid air bubbles. A water bath ensures even baking, while chilling overnight creates the perfect creamy texture. Clean slices come from a hot, wiped knife. Let the cheesecake rest before serving to enhance the rich, peach-infused flavor.
What are the ingredients in 3 ingredient cheesecake?
A 3-ingredient Peach Cheesecake Recipe variation uses cream cheese, condensed milk, and eggs. While basic, you can top it with a fresh peach glaze for added flavor. This quick cheesecake is perfect when you're short on time but still want a smooth, rich dessert with fruity summer flair. Chill thoroughly for best results.
Is sour cream or heavy cream better for cheesecake?
For a rich and balanced Peach Cheesecake Recipe, sour cream is often preferred. It adds tang and enhances the cheesecake’s creamy texture without making it too dense. Heavy cream makes it silkier but can be richer. Sour cream also complements the sweetness of peaches beautifully, making it ideal for fruit-based cheesecakes.
Can you use frozen peaches in cheesecake?
Yes, you can use frozen peaches in a Peach Cheesecake Recipe. Thaw and drain them first to avoid excess moisture. Simmer with sugar and lemon juice to make a peach topping or swirl. While fresh peaches offer better texture, frozen peaches are a great year-round option that still delivers juicy, sweet flavor.
Final Thoughts
This Peach Cheesecake Recipe proves that stunning desserts don’t need to be complicated. With its creamy filling, golden graham crust, and luscious peach topping, it’s a showstopper that’s surprisingly easy to make.
This Peach Cheesecake Recipe proves that stunning desserts don’t need to be complicated. With its creamy filling, golden graham crust, and luscious peach topping, it’s a showstopper that’s surprisingly easy to make. Each bite bursts with sunshine-sweet flavor—perfect for birthdays, barbecues, or any day you want something extra special.
Want to switch things up next time? Be sure to try our Easy Pistachio Cheesecake Recipe for a nutty, elegant twist, or indulge in a cinnamon-sugar layered Easy Pillsbury Sopapilla Cheesecake Recipe for a Tex-Mex-inspired treat.
We’d love to see how your Peach Cheesecake Recipe turned out—drop your thoughts or creative spins in the comments. Did you go no-bake? Add berries? Share your story and tag your masterpiece—we’re here for every delicious detail!
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Pairing
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Peach Cheesecake
Equipment
- 1 9-inch springform pan For easy removal and presentation
- 1 Electric mixer Stand or hand mixer
- 1 Roasting pan For water bath baking
- 1 Food processor Optional, for graham cracker crust
- 1 Offset spatula For smooth filling
- 1 Aluminum foil Wrap pan to prevent leaks
- 1 Fine-mesh strainer Optional, for smoother batter
Ingredients
Crust
- 1 ½ cups Graham cracker crumbs
- ¼ cup Melted butter
- 2 tablespoon Granulated sugar
- 1 pinch Salt Optional
Filling
- 24 oz Cream cheese Softened
- ¾ cup Granulated sugar
- 3 Eggs Room temperature
- ½ cup Sour cream
- 1 teaspoon Vanilla extract
- 2 tablespoon All-purpose flour
Peach Topping
- 2 cups Fresh peaches Peeled and sliced
- ¼ cup Brown sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- ½ teaspoon Vanilla extract
- ¼ teaspoon Cinnamon
- 1 pinch Nutmeg
Instructions
- Mix crust ingredients, press into pan, and bake for 10 minutes.
- Beat cream cheese and sugar, add eggs, sour cream, vanilla, and flour.
- Pour filling into crust, smooth top evenly.
- Simmer peach topping ingredients until thickened. Let cool.
- Bake cheesecake in water bath for 55–65 mins.
- Cool gradually, then refrigerate overnight.
- Top with peach topping and serve.
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