If you’re looking for a showstopping dessert that practically sings of sunshine and sweet summer days, Peach Cheesecake is exactly what you need. This luscious treat combines the creamy comfort of classic cheesecake with juicy peaches for a burst of flavor and color in every bite. Whether you use fresh fruit at the height of peach season or opt for canned peaches for convenience, you’ll love the way this cheesecake’s silky filling, crisp graham cracker crust, and glossy peach topping come together. It’s a recipe you’ll revisit again and again whenever you want to dazzle friends and family!

Ingredients You’ll Need

Gathering your ingredients for this Peach Cheesecake is a breeze, and each one has a special role to play—think rich creaminess from the dairy, a sweet and buttery base, and peaches that add color and a burst of juiciness. Here’s how each ingredient works its magic in the recipe:

Graham cracker crumbs: The foundation of your crust, these bring a toasty, slightly sweet flavor and satisfying crunch.
Granulated sugar (for crust and filling): Sweetens both the crust and the creamy filling, ensuring that each layer complements the peaches perfectly.
Unsalted butter, melted: Helps bind the crust together while adding richness and deep flavor.
Cream cheese, softened: This is the heart of any cheesecake, lending that ultra-smooth, velvety texture everyone craves.
Eggs: Essential for binding the cheesecake and giving it structure without a heavy feel.
Vanilla extract: Rounds out the flavor profile, adding a subtle warmth that plays well with both peach and dairy elements.
Sour cream: Adds a hint of tang and lightness to create balance and creaminess in every bite.
Fresh peaches, peeled and diced: Juicy, sweet peaches are the star of the show—if you can’t get fresh, canned peaches will also do the trick.
Cornstarch: Thickens the peach topping to that perfectly glossy, luxurious consistency.
Water: Blends with the cornstarch to keep your topping smooth.
Extra granulated sugar (for topping): Sweetens the peach topping and helps it caramelize just a little on the stove.
Whipped cream and extra peach slices (optional): These take your Peach Cheesecake from delicious to downright irresistible in the looks department.

How to Make Peach Cheesecake

Step 1: Prep Your Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, stir together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even, compact layer—this is your crunchy, buttery base. Bake for 8 to 10 minutes, just until set and fragrant, then take it out and let it cool while you move on to the creamy filling.

Step 2: Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until baby-smooth and creamy—no lumps allowed. Add the eggs one at a time, beating each in until fully incorporated before you add the next. This makes the filling super velvety. Gently mix in the vanilla extract and sour cream, just until combined, so the cheesecake stays rich but light.

Step 3: Assemble and Bake

Pour your silky cheesecake batter over the pre-baked crust, smoothing the top with a spatula for an even layer. Bake for 50 to 60 minutes, or until the center is set but still gives a slight jiggle when gently shaken. Once it’s ready, turn off the oven and crack open the oven door, letting the cheesecake cool inside for an hour to prevent cracks. Then, remove and chill in the refrigerator for at least four hours (overnight is even better).

Step 4: Prepare the Peach Topping

While the cheesecake chills, make that vibrant peach topping. In a small saucepan, stir together the diced peaches, cornstarch, water, and 2 tablespoons of sugar. Cook this mix over medium heat, stirring occasionally, until the fruit softens and the topping thickens up to a glossy, spoonable consistency—usually 5 to 7 minutes. Let this delicious mixture cool completely before you spoon it onto your chilled cheesecake.

Step 5: Decorate and Serve

Once your cheesecake is chilled and set, spoon that beautiful peach topping generously over the surface. If you’re feeling fancy, add dollops of whipped cream and arrange extra peach slices for a gorgeous finish. Cut into slices, share, and enjoy every bite of your homemade Peach Cheesecake!

How to Serve Peach Cheesecake

Garnishes

To dress up your Peach Cheesecake, try topping slices with a swirl of freshly whipped cream, a shower of extra peach slices, or even a sprinkle of vibrant lemon zest for a zippy finish. These simple garnishes not only look stunning but also add fun flavor layers and a pop of color that bring out the natural beauty of the peaches.

Side Dishes

If you want to round out dessert time, pair each slice with a light fruit salad, a scoop of vanilla bean ice cream, or even a crisp glass of sparkling wine. These options keep things fresh and balanced, making the Peach Cheesecake the star of the show while ensuring every bite feels special.

Creative Ways to Present

For special occasions, try serving individual Peach Cheesecake squares in cupcake liners or mason jars for a personal touch. Drizzle a little caramel or raspberry sauce for extra flair, or arrange the slices in a swirl on a large platter with alternating peach slices and whipped cream rosettes for a party-ready presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Peach Cheesecake (lucky you!), simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. Store them in the refrigerator for up to five days. This way, the texture stays creamy and the peach topping remains fresh and bright.

Freezing

Peach Cheesecake freezes beautifully! For best results, freeze the cheesecake (without topping) by wrapping it tightly in plastic wrap and foil. Thaw it in the fridge overnight, add the peach topping just before serving, and you’ll have a ready-to-go dessert that’s just as delicious as day one.

Reheating

Cheesecake is generally best served chilled rather than reheated. If your cheesecake is too firm right from the fridge, let your slice sit at room temperature for 10 to 15 minutes for a softer, creamier bite. Avoid microwaving, as that can compromise the lovely texture.

FAQs

Can I use canned peaches for Peach Cheesecake?

Absolutely! If fresh peaches are out of season, canned peaches are a wonderful alternative. Just be sure to drain them well and pat them dry to reduce excess liquid in your topping.

Why did my cheesecake crack?

Cracks can happen from overbaking or dramatic changes in temperature. To avoid them, don’t overmix the filling, and always let your Peach Cheesecake cool slowly in the oven with the door cracked. Tiny cracks aren’t a big deal—they’ll be covered by the peach topping!

Can I make Peach Cheesecake ahead for a party?

Yes, and I highly recommend it! Chilling overnight helps the flavors meld and the texture set perfectly, so your Peach Cheesecake is truly at its best the next day.

What’s the best way to slice cheesecake cleanly?

Run a sharp knife under hot water and wipe it clean between each cut for perfectly neat slices. This method works wonders for keeping those peach topping layers tidy, too.

Is there a gluten-free version of Peach Cheesecake?

Definitely! Simply swap the regular graham cracker crumbs for your favorite gluten-free variety, and you can make this cheesecake entirely gluten-free without anyone noticing a difference in taste or texture.

Final Thoughts

There’s just something irresistible about a homemade Peach Cheesecake—it’s a true celebration of summer’s sweetest flavors and the joy of baking from scratch. Whether you’re making it for a birthday, a backyard barbecue, or just because, I hope you’ll savor every creamy, peachy bite and add this recipe to your list of all-time favorites.

Peach Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 28 reviews

Author: admin
Total Time: 1 hour 25 minutes (plus chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy goodness of this Peach Cheesecake with a buttery graham cracker crust and a luscious peach topping. Perfect for summer gatherings or a sweet treat any time of the year!

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Peach Topping:

2 cups fresh peaches, peeled and diced
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons granulated sugar (for topping)
Whipped cream and extra peach slices for garnish (optional)

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Instructions

Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake.
Make the Filling: Beat cream cheese and sugar, add eggs one at a time. Mix in vanilla and sour cream. Pour over crust.
Bake the Cheesecake: Bake until set but slightly jiggly. Cool in oven, then chill.
Prepare the Peach Topping: Cook peaches, cornstarch, water, and sugar until thickened. Cool and top cheesecake.