Peach Cheesecake: A Summer Dessert Dream

Fresh peaches have a certain magic, their juicy sweetness always reminds me of sunny afternoons at my grandmother’s home.

She always had a basket of peaches on the counter, their fragrance filling the room. That memory inspired me to create this Peach Cheesecake, a dessert that combines the creamy richness of cheesecake with the bright, fruity goodness of peaches.

It’s like summer on a plate! Whether you’re hosting a family gathering or just craving something special, this recipe is guaranteed to impress.

The best part? It’s easier to make than you’d think.

Ingredients for Peach Cheesecake

Before we jump into the steps, let’s gather everything you’ll need. I promise, this ingredient list is straightforward, and many items are probably already in your kitchen!

For the crust:

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional, but it adds a lovely depth of flavor)
• ½ cup sour cream

For the peach topping:

• 4 large fresh peaches, peeled and sliced
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• 1 teaspoon fresh lemon juice

For the cobbler topping (optional but highly recommended):

• ½ cup all-purpose flour
• ½ cup rolled oats
• ¼ cup light brown sugar, packed
• ¼ teaspoon cinnamon
• ¼ cup unsalted butter, cold and cubed

Special tools:

• 9-inch springform pan
• Electric mixer or hand mixer

Now that we’ve got everything ready, let’s dive into the fun part, making this delicious peach cheesecake!

How to Make Peach Cheesecake

This Peach Cheesecake is broken down into simple steps, so you can follow along easily. Take your time and enjoy the process. I’m right here with you!

Step 1: Preheat and prep

Preheat your oven to 325°F. Lightly grease your springform pan with butter or nonstick spray, then set it aside.

Step 2: Make the crust

Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated and resemble wet sand.

Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Step 3: Prepare the cheesecake filling

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract, almond extract (if using), and sour cream. Pour the filling over the cooled crust, spreading it evenly.

Step 4: Bake the cheesecake

Place the springform pan on a baking sheet (to catch any drips) and bake for 50-55 minutes. The edges should be set, but the center will still have a slight jiggle, that’s perfect! T

urn off the oven, crack the door open slightly, and let the cheesecake cool inside for 30 minutes. This helps prevent cracks.

Step 5: Prepare the peach topping

While the cheesecake cools, make the peach topping. In a medium saucepan, combine the sliced peaches, sugar, cornstarch, cinnamon, and lemon juice.

Cook over medium heat, stirring gently, until the mixture thickens and the peaches are tender (about 5-7 minutes). Remove from heat and let it cool to room temperature.

Step 6: Optional cobbler topping

If you’re making the cobbler topping, mix the flour, oats, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set aside.

Step 7: Assemble and chill

Once the cheesecake has cooled completely, spoon the peach topping over it. If using the cobbler topping, sprinkle it over the peaches.

Refrigerate the Peach Cheesecake for at least 4 hours (overnight is even better) to allow the flavors to meld.

Step 8: Serve and enjoy

Carefully remove the cheesecake from the springform pan and slice into generous wedges. Each bite is a creamy, peachy dream!

Recipe Variations and Customization

I love how versatile this peach cheesecake recipe is, you can easily adapt it to suit your preferences or dietary needs.

Here are a few fun ideas:

• Gluten-free: Use gluten-free graham crackers for the crust and ensure your oats are certified gluten-free.
• Vegan twist: Swap the cream cheese with a dairy-free alternative and use a flax egg in place of regular eggs. There are some fantastic plant-based sour creams and butters you can use, too! For flax egg : It’s a simple, vegan-friendly substitute for eggs in baking, perfect for cookies, muffins, pancakes, and more
• Peach crumble cheesecake: Add a layer of crumble topping (like the cobbler topping above) before baking the cheesecake for a fun, textural upgrade.
• Mixed fruit cheesecake: Combine peaches with other fruits like raspberries, blueberries, or mango for a colorful topping.

Storing leftovers? No problem! Cover the cheesecake tightly and refrigerate for up to 5 days. You can also freeze individual slices for a quick treat later, just thaw in the fridge before serving.

Frequently Asked Questions

Can I use canned or frozen peaches for this recipe?

Yes! If fresh peaches aren’t in season, canned or frozen peaches work well. Just make sure to drain canned peaches thoroughly or thaw and pat dry frozen peaches before using.

Why did my cheesecake crack?

Cheesecake cracks are often caused by overmixing the batter or cooling it too quickly. To avoid this, mix the filling just until smooth and follow the gradual cooling instructions in the recipe.

How do I peel fresh peaches easily?

Blanching is the easiest method! Dip the peaches into boiling water for 30 seconds, then transfer them to an ice bath. The skins will slide right off.

Can I make this cheesecake ahead of time?

Absolutely! Peach Cheesecake is actually best when made a day ahead. It gives the flavors time to develop, and chilling overnight ensures a firm, creamy texture.

What’s the best way to cut cheesecake neatly?

Use a sharp knife dipped in hot water, wiping it clean between each slice. This trick gives you those picture-perfect slices every time!

Time to Bake Your Peach Cheesecake!

I hope you’re as excited to try this Peach Cheesecake recipe as I am to share it with you. It’s everything you want in a dessert, creamy, fruity, and downright irresistible.

Whether you’re baking for a special occasion or just because, this cheesecake is sure to be a hit.

If you make it, I’d love to hear how it turns out! Leave a comment below, rate the recipe, or share a photo on Instagram and tag me. And if you’re looking for more fruity cheesecake ideas, don’t miss my Fresh Strawberry Cheesecake recipe, it’s another summer favorite.

Happy baking!
Wanda