This peach cheesecake is rich & creamy with a buttery graham cracker crust. It is loaded with fresh peaches and served with an easy peach topping - plus homemade whipped cream, of course. It truly is the most delicious summer dessert!
One summer, my friend brought me a piece of a peach cheesecake. It was so delicious that I knew I had to create my own recipe! So here it is - truly the best peach cheesecake you'll ever make or eat!
This recipe is best when made with fresh summer peaches from your local farmer's market (which we always purchase cases of every year), but it can also be made with frozen and thawed peaches.
It is loaded with fresh peaches and served with an easy peach topping - plus homemade whipped cream, of course. It truly is the most delicious summer dessert!
Peach Cheesecake Recipe: Ingredients & Substitutions
- Graham Cracker Crumbs. You can buy pre-made graham cracker crumbs, however I opt to make my own. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the "S" blade, or blend in a blender, until they reach they texture of fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers!
- Granulated sugar. use white sugar or organic cane sugar.
- Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired.
- Cream cheese. use full-fat cream cheese for the best flavor. I don't recommend making substitutions.
- Sour Cream. I recommend full-fat sour cream for the best results, heavy cream works well as a substitute.
- Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean can be used in place of vanilla extract.
- All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.
- Peaches. I suggest using fresh, ripe, super-sweet peaches for this recipe. You can use frozen sliced peached as well, just be sure to thaw them to room temperature.
How to Make Peach Cheesecake
Prepare the springform pan
Begin this recipe by preparing the springform pan and pan for the water bath.
Preheat the oven to 350 degrees F (190 degrees C) and lightly grease a non-stick, 9” springform pan and use heavy duty aluminum foil to line the bottom so there are no cracks. Locate another pan that is larger than the springform pan and in which the springform pan sits flat. The peach cheesecake will be baked in the larger pan in a water bath. Set aside.
Make the graham cracker crust:
Next, make the graham cracker crust. Combine the dry ingredients in a large bowl.
Then, stir in the melted butter.
Next, pour the crust mixture into the prepared springform pan, pressing it down into the bottom of the dish and halfway up the sides.
Then, bake the crust in the preheated oven for 5 minutes, then remove the crust from the oven and set aside to slightly cool.
Make the Peach Cheesecake Filling
While the crust is baking make the filling.
Prepare the peaches.
This recipe uses 3 pounds of peaches, which for me usually is about 9-10 peaches. All the peaches need to be peeled before slicing and pureeing.
First, puree 6 peaches (2 pounds) to be used as puree in both the filling and the topping - 1 ½ cups for filling, 1 cup for topping.
Then, peel and slice 3 peaches (1 pound) to be used in the peach topping.
Make the peach cheesecake filling
In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and sugar until light and fluffy and there are no lumps.
Then, add the vanilla, sea salt and sour cream and beat until just combined.
Next, add the eggs, one at a time and beat after each addition.
Then, add 1 ½ cups peach puree and stir until combined.
Finally, gently stir in the flour.
Prepare a water bath
Use a large pan that will fit your cake pan and put it in the preheated oven. Bring 2 quarts of water to a boil.
Bake the peach cheesecake
Pour the peach cheesecake filling over the baked and slightly cooled crust.
Put the cake pan in the large pan in the preheated oven. Slowly fill the large pan with boiling water until it is halfway up the sides of the cheesecake pan.
Bake in the water bath for 55-65 minutes or until the top and edges and top are set but not browned and the cake is only very slightly jiggly.
You can test for doneness by inserting a knife or cake tester in the center of the cake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack, so it’s not my first choice but it’s better than underbaked cake.
Chill overnight
Remove the baked peach cheesecake from the water bath, remove the foil around the bottom of the pan, and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer the peach cheesecake to the refrigerator to chill overnight.
Once the cake is chilled, decorate with homemade whipped cream.
Make the peach topping:
I highly suggest serving this peach cheesecake with this peach topping! It's easy to make and tastes amazing. I make it the same day I bake the cheesecake and chill it overnight as well.
Begin by whisking together water, sugar and cornstarch in a medium saucepan, then bring the mixture to a boil.
Once the mixture reaches a boil, add the peach puree and sliced peaches and bring to a boil again, stirring until thickened.
Once thickened, remove the saucepan from the heat and stir in vanilla.
Transfer the peach topping to a glass container with lid. Let it cool uncovered to room temperature (it will thicken more as it cools), then transfer it to the refrigerator to chill overnight with the cheesecake.
Serve
Slice the chilled peach cheesecake and serve each slice with a dollop of homemade whipped cream and a spoonful of the peach topping. This recipe is very rich, so a little goes a long way!
Store
Store any leftover peach cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.
Freeze
This peach cheesecake freezes well in one of two ways:
1. Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
Recipe FAQs
I prefer an organic, full-fat cream cheese for the best flavor and texture.
A water bath is a pan of water that you place a cheesecake (or flourless chocolate cake) in to bake. Boiling water is poured into the larger pan halfway up the sides of the springform pan, making sure not to get any water into the batter of the cheesecake.
A water bath helps maintain an even baking temperature. It also adds moisture to the oven which prevents the top from cracking and keeps the texture soft and creamy.
Technically you can bake this chocolate cheesecake without a water bath, however I don't recommend it. Cheesecakes baked without a water bath often crack on the top and are more dry.
I use my large 12-14" non-stick fry pans to make a water bath since I don't have a baking pan large enough. In a pinch you can also put a pan of boiling water in the rack underneath the chocolate cheesecake so you still create a moist oven environment.
It adds moisture and creates a smooth texture.
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Peach Cheesecake Recipe
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs 12 full sheets of grahams processed in the food processor until very fine
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 6 TBS salted butter melted
Peach Cheesecake Filling
- 24 oz cream cheese room temperature (three, 8 oz packages)
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- ½ cup sour cream room temperature
- 3 large eggs room temperature
- 3 TBS all-purpose flour
- 1 ½ cup peach puree about 3 medium peaches
Homemade whipped cream for topping
- Homemade whipped cream (for topping)
Peach topping
- ¼ cup granulated sugar
- ¼ cup water
- 1 cup peach puree
- 1 ½ cups peaches, peeled and sliced
- 1 TBS cornstarch
- ½ tsp pure vanilla extract
Instructions
- Butter and flour the sides of a 9” spring form pan.
- Preheat oven to 350 degrees F.
Make the graham cracker crust:
- In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir until combined.
- Pour the crust mixture into the prepared pie dish, pressing it down into the bottom of the dish and halfway up the sides.
- Bake in preheated oven for 5 minutes, then remove the crust from the oven and set aside to slightly cool.
Prepare the peaches
- Divide 3 pounds of peaches into two potions - one 2 lb. portion and one 1 lb portion.
- Peel, then pit 2 pounds of peaches. Then puree them in a high-powered blender until smooth.
- Divide the puree into two portions - 1 ½ cups for the filling and 1 cup for the topping. Set aside.
- Peel, pit and slice the remaining 1 pound of peaches. Set aside to use in the topping.
Make the filling
- While the crust is baking make the filling.
- In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and sugar until light and fluffy and there are no lumps.
- Add vanilla, sea salt and sour cream and beat until just combined.
- Add eggs, one at a time and beat after each addition.
- Add 1 ½ cups of the peach puree and stir until combined.
- Gently stir in flour.
Prepare a water bath.
- Use a large pan that will fit your cake pan and put it in the preheated oven. Bring 2 quarts of water to a boil.
Bake
- Pour the filling over the baked and slightly cooled crust.
- Place the cake pan in the large pan in the preheated oven. Slowly fill the large pan with boiling water until it is halfway up the sides of the cheesecake pan.
- Bake in the water bath for 55-65 minutes or until the top and edges and top are set but not browned and the cake is only very slightly jiggly. You can test it by inserting a knife or cake tester in the center of the cake and if it comes out clean you know the cake is done, however this can cause the cheesecake to crack, so it’s not my first choice but it’s better than underbaked cake.
- Remove the cheesecake from the water bath and remove the foil around the bottom of the pan, and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer the cheesecake to the refrigerator to chill overnight.
Make the topping:
- In a small saucepan whisk together water, sugar and cornstarch. Bring to a boil.
- Add 1 cup peach puree and the sliced peaches and bring to a boil and stir until thickened (lighlty coats the back fo a spatula).
- Remove from heat and stir in vanilla.
- Transfer the peach topping to a glass container with lid. Let it cool uncovered to room temperature (it will thicken more as it cools), then transfer it to the refrigerator to chill overnight with the cheesecake.
Make the whipped cream
- Once the cheesecake is chilled, make the whipped cream and decorate the top. Save some for serving.
Serve
- Serve the slices of peach cheesecake with a scoop of the peach filling and a dollop of whipped cream.
Video
Notes
Total number of peaches used: 3 pounds (9-10 peaches)
- 2 pounds (about 6 peaches) for the puree (1 ½ cups for filling, 1 cup for topping).
- 1 pound (about 3 peaches)- peeled and sliced for the topping.
Prepare the peaches.
This recipe uses 3 pounds of peaches, which for me usually is about 9-10 peaches. All the peaches need to be peeled before slicing and pureeing. First, puree 6 peaches (2 pounds) to be used as puree in both the filling and the topping - 1 ½ cups for filling, 1 cup for topping. Then, peel and slice 3 peaches (1 pound) to be used in the peach topping.Ingredient substituions
Make sure all ingredients are room temperature.- Graham Cracker Crumbs. You can buy pre-made graham cracker crumbs, however I opt to make my own. Simply break apart 12 full-sheets of graham crackers and process them in a food processor fitted with the "S" blade, or blend in a blender, until they reach they texture of fine crumbs. Easily make this recipe gluten-free by using gluten-free graham crackers!
- Granulated sugar. use white sugar or organic cane sugar.
- Salted butter. Unsalted butter or coconut oil can be used in the crust instead of salted butter, if desired.
- Cream cheese. use full-fat cream cheese for the best flavor. I don't recommend making substitutions.
- Sour Cream. I recommend full-fat sour cream for the best results, heavy cream works well as a substitute.
- Vanilla extract. Vanilla bean paste or the seeds of one whole vanilla bean can be used in place of vanilla extract.
- All-purpose flour. bread flour, cake flour, or all-purpose gluten-free flour can be used in place of all-purpose flour.
- Peaches. I suggest using fresh, ripe, super-sweet peaches for this recipe. You can use frozen sliced peached as well, just be sure to thaw them to room temperature.
Store
Store any leftover peach cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.Freeze
This peach cheesecake freezes well in one of two ways: 1. Freeze the entire cheesecake. Make and chill the cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
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