Looking for a dessert that captures summer in every bite? This Peach Cheesecake Recipe blends creamy New York-style richness with the fresh, juicy flavor of ripe peaches. It’s the perfect balance of elegance and ease—no pro baking skills required.
Whether you're planning a backyard cookout or a casual dinner, this Peach Cheesecake Recipe delivers showstopping results with simple ingredients. It’s a crowd-pleaser you’ll want to make on repeat.
With every slice, this Peach Cheesecake Recipe proves you don’t need a bakery to enjoy a stunning, flavor-packed dessert. Trust this go-to Peach Cheesecake Recipe to make your summer extra sweet.
Why This Peach Cheesecake Recipe Stands Out
This Peach Cheesecake Recipe is the perfect summer dessert—creamy, fruity, and effortlessly elegant. It blends Southern peach charm with the rich texture of New York-style cheesecake for a flavor combo that’s hard to beat.
Use fresh or canned peaches, depending on the season—this Peach Cheesecake Recipe is made to shine year-round. A buttery graham cracker crust and juicy peach topping take it over the top.
Perfect for potlucks, birthdays, or casual get-togethers, this Peach Cheesecake Recipe pairs beautifully with ice cream or berry desserts. Simple, stunning, and always a hit, this Peach Cheesecake Recipe belongs in your summer baking lineup.
Jump to:
Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Salt
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs, room temperature
- Sour cream
- Vanilla extract
- All-purpose flour
- Diced fresh peaches
For the Peach Topping:
- Fresh peaches, sliced
- Sugar
- Cornstarch
- Lemon juice
- Cinnamon (optional)
See recipe card for quantities.
Instructions
Prepare the Crust:
- Preheat oven to 325°F and wrap springform pan with foil
- Mix crust ingredients until wet sand texture
- Press into pan and bake 10 minutes
Make the Filling:
- Beat cream cheese until fluffy, add sugar gradually
- Add eggs one at a time, then sour cream, vanilla, and flour
- Fold in diced peaches and pour over crust
- Use water bath method and bake 55-65 minutes
Cool and Chill:
- Cool in oven 1 hour with door cracked
- Run knife around edges and cool completely
- Refrigerate 4+ hours before serving
- Prepare the Crust: Mix and press the crust into the pan before baking.
- Make the Filling: Beat cream cheese, add eggs and peaches, then pour into crust.
- Cool and Chill: Let cheesecake cool completely and chill for 4+ hours.
Equipment For Peach Cheesecake Recipe
- 9-inch springform pan: Removable bottom for easy serving
- Stand or hand mixer: Ensures smooth, lump-free cream cheese
- Large roasting pan: For water bath method to prevent cracks
- Fine-mesh strainer: Creates smooth peach puree for swirling
- Sharp knife: Clean slices when dipped in warm water
Expert Cooking Tips and Hints
- Room temperature ingredients: Take cream cheese and eggs out 1-2 hours before baking
- Don't overbeat: Mix just until combined to prevent air bubbles and cracks
- Check doneness: Center should jiggle slightly when done
- Prevent cracks: Use water bath method and gradual cooling
- Perfect slicing: Dip knife in warm water between cuts
Recipe Variations
- No-Bake Version: Use whipped cream, gelatin, and skip baking - chill 4 hours
- Peach Cheesecake Bars: Use 9x13 pan, bake 35-40 minutes, cut into squares
- Keto-Friendly: Replace sugar with erythritol, use almond flour crust
- Vegan Option: Use cashew cream, flax eggs, and coconut cream substitute
- Gluten-Free: Replace graham crackers with gluten-free cookies or almond flour crust
Storage
Refrigerator Storage:
- Cover with plastic wrap or store in airtight container
- Stays fresh up to 5 days
- Flavors improve after 1-2 days
Freezing Instructions:
- Wrap individual slices in plastic wrap, then freezer bags
- Freeze up to 3 months
- Thaw overnight in refrigerator before serving
Make-Ahead Tips:
- Prepare up to 3 days in advance
- Better when made ahead as flavors develop
- Texture becomes perfectly set with time
The Glossy Peach Secret That Changed My Cheesecake Forever
The first time I served my Peach Cheesecake Recipe at a summer dinner party, people thought I’d bought it from a high-end bakery. The truth? I had discovered a little secret from a pastry chef friend—and it made all the difference.
Here’s the trick: once your cheesecake is fully chilled, warm ½ cup of peach preserves with a splash of water until silky smooth. Brushing this glaze over the top, then layering fresh peach slices, creates that glossy, professional finish that makes your Peach Cheesecake Recipe truly shine.
Want even more flavor? Save a bit of the peach juice and lightly brush it over each layer as you assemble the cake. It’s a small detail that adds a burst of peach in every bite—and trust me, it’s the secret that will keep everyone coming back for seconds.
FAQ
What is the secret to a good cheesecake?
The secret to perfect peach cheesecake lies in using room temperature ingredients, especially cream cheese. Don't overmix the batter to avoid air bubbles. Use a water bath while baking to prevent cracks, and cool gradually. Quality cream cheese and fresh peaches make the biggest difference in flavor and texture for your homemade peach cheesecake recipe.
Is sour cream or heavy cream better for cheesecake?
Sour cream is better for peach cheesecake because it adds tangy flavor that balances the sweetness of peaches and prevents cracking during baking. Heavy cream makes cheesecake too rich and can cause texture issues. Sour cream creates the perfect creamy, stable filling that's essential for classic New York-style peach cheesecake recipes.
What is the difference in New York style cheesecake and regular cheesecake?
New York style peach cheesecake uses only cream cheese, eggs, sugar, and sour cream for a dense, rich texture. Regular cheesecake often includes ricotta or cottage cheese, making it lighter and fluffier. New York style has no flour, while regular recipes may add flour for stability. The New York version delivers a more intense, creamy peach cheesecake experience.
Can you use frozen peaches in cheesecake?
Yes, you can use frozen peaches in peach cheesecake! Thaw them completely and drain excess liquid thoroughly before adding to the batter. Pat frozen peaches dry with paper towels to prevent soggy texture. Frozen peaches work best in baked peach cheesecake rather than no-bake versions. The flavor remains delicious in your homemade peach cheesecake recipe.
Your Sweet Summer Ending Starts Here
This Peach Cheesecake Recipe is more than just dessert—it’s a slice of summer wrapped in creamy layers, juicy peaches, and a golden crust that melts in your mouth. Whether you're celebrating a special occasion or simply treating yourself, this easy-to-follow recipe delivers bakery-style results without the fuss.
If you loved creating this fruity masterpiece, don’t stop here. Try our Easy Pillsbury Sopapilla Cheesecake Recipe for a flaky, cinnamon-sugar twist or indulge in the zesty richness of our Creamy Lemon Cheesecake Bars Recipe—both perfect complements to your cheesecake collection.
Ready to impress your guests or simply enjoy a quiet bite of bliss? Bake this Peach Cheesecake Recipe today, then rate and share your results! Your feedback not only inspires others but helps grow our community of passionate home bakers who crave creative, easy, and delicious desserts.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peach Cheesecake Recipe
Creamy Peach Cheesecake
Equipment
- 1 9-inch springform pan Essential for easy removal and serving
- 1 Stand or hand mixer For smooth, lump-free batter
- 1 Large roasting pan For water bath to prevent cracks
- 1 Fine-mesh strainer Optional, for peach puree
- 1 Sharp knife Dip in warm water for clean slices
Ingredients
Crust
- 2 cups Graham cracker crumbs For crust
- 0.5 cup Melted butter Bind crust
- 0.25 cup Granulated sugar Crust sweetness
- 0.25 teaspoon Salt Enhance flavor
Cheesecake Filling
- 3 packs Cream cheese Softened (8 oz each)
- 1 cup Granulated sugar Sweetener
- 3 large Eggs Room temperature
- 1 cup Sour cream Adds tang
- 2 teaspoon Vanilla extract Flavor
- 2 tablespoon All-purpose flour Stability
- 1 cup Diced fresh peaches Filling
Peach Topping
- 1.5 cups Fresh peaches Sliced, for topping
- 0.25 cup Sugar Topping
- 1 tablespoon Cornstarch Thickener
- 1 tablespoon Lemon juice Brighten flavor
- 0.25 teaspoon Cinnamon Optional
Instructions
- Preheat oven to 325°F (160°C). Combine graham crumbs, melted butter, sugar, and salt. Press into springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and flour. Fold in diced peaches.
- Pour filling over crust. Place pan in a water bath in a large roasting pan. Bake for about 60 minutes until center is set but slightly jiggly.
- Turn off oven and let cheesecake cool inside for 1 hour. Remove and chill for at least 4 hours or overnight.
- In a saucepan, cook peach slices with sugar, cornstarch, lemon juice, and cinnamon until thickened. Let cool. Spoon over chilled cheesecake before serving.
Leave a Reply