Go Back
Homemade peach cheesecake recipe topped with fresh glazed peach slices

Creamy Peach Cheesecake

Creamy peach cheesecake with a buttery graham crust, fresh peach topping, and a dense New York-style filling—perfect for summer.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

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

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Turn off oven and let cheesecake cool inside for 1 hour. Remove and chill for at least 4 hours or overnight.
  5. In a saucepan, cook peach slices with sugar, cornstarch, lemon juice, and cinnamon until thickened. Let cool. Spoon over chilled cheesecake before serving.

Notes

For clean slices, dip your knife in warm water and wipe between cuts. Fresh peaches yield best results, but canned peaches (drained) can be substituted in a pinch.