Peach Cheesecake

This Peach Cheesecake Recipe is the ultimate summer dessert—creamy, smooth, and topped with caramelized peaches. Easy to prepare, stunning to serve, and endlessly versatile.

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Course: Dessert

Cuisine: American, Southern

Prep Time: 30

Cook Time: 1 5

Chill Time: 8

Total Time: 1 43

Servings: slices

Calories: 370kcal

Cost: $12–$15

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.

Notes

Chill for at least 8 hours or overnight for the best texture. Caramelized peach topping adds a summery finish.

Nutrition