Enjoy a luscious peach cheesecake that balances silky cream cheese with fresh, juicy peaches — an elegant dessert that’s perfect for family gatherings or special occasions.
The first time I made this cheesecake, I wanted something comforting with a hint of summer. The mix of smooth cheesecake filling and sweet peach pieces delivered exactly that — warm, inviting, and satisfying.
I especially love the peach topping. Simmering fresh peaches on the stove releases a wonderful aroma that fills the kitchen. This peach cheesecake is more than a dessert; it’s a small celebration that brings people together over a shared, delicious moment.
What You’ll Love About Peach Cheesecake
- Striking Presentation: A glossy peach topping makes the cheesecake visually stunning and guest-ready.
- Natural Peach Flavor: Peach puree and chopped peaches in the filling, plus the peach topping, provide bright, fruity notes.
- Homemade Crust: A simple graham cracker crust adds a buttery, crunchy base that complements the creamy filling.
- Make-Ahead Friendly: The cheesecake benefits from an overnight chill, making it easy to prepare in advance for events.
Ingredients
- Cream cheese
- Sugar
- Heavy cream
- Peach puree
- Sour cream
- Lime juice
- Vanilla
- Eggs
- Cornstarch
- Salt
- Fresh peaches
How To Make Peach Cheesecake
Below is an overview of the process. Full measurements and step-by-step directions are in the recipe card at the bottom of the page.
MAKE THE CRUST:
- Combine crushed graham crackers and brown sugar, then stir in melted butter until the mixture holds together.
- Line a 9″ springform pan with parchment, lightly spray, press the crumbs into the bottom and sides, and bake at 350°F for 10 minutes. Let cool.
MAKE THE CHEESECAKE FILLING:
- Increase the oven to 400°F. Beat cream cheese and sugar until smooth.
- Mix in heavy cream, peach puree, sour cream, lime juice, and vanilla, then add the eggs briefly until incorporated.
- Stir in cornstarch, salt, and chopped peaches until just combined.
BAKE THE CHEESECAKE:
- Pour the filling onto the cooled crust. Wrap the pan in foil and place it in a larger pan. Add about 1″ of water to the outer pan for a water bath.
- Bake 10 minutes at 400°F, then reduce the oven to 250°F and bake for about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes, then crack the door open and rest another 30 minutes. Cool completely, then chill overnight.
MAKE THE PEACH CHEESECAKE TOPPING:
- Combine sliced peaches, sugar, water, cornstarch, vanilla, and a pinch of salt in a saucepan. Cook over medium heat until the fruit softens.
- Blend the mixture until smooth, return to the heat to thicken for a few minutes, then cool before using.
TO FINISH:
- Spread the cooled peach topping over the chilled cheesecake.
- Slice into 10 pieces and serve.
Equipment
- 9″ Springform Pan: Makes removing the cheesecake easy.
- Mixing Bowls: For combining crust and filling ingredients.
- Stand Mixer or Hand Mixer: For a smooth, lump-free filling.
- Measuring Cups and Spoons: For precise measurements.
- Spatula: For scraping and folding.
- Large Baking Dish or Broiler Pan: Used for the water bath to prevent cracks.
- Saucepan: For cooking the peach topping.
- Immersion Blender or Regular Blender: To purée the topping until smooth.
- Sharp Knife: For clean slices.
Recipe Tip
- Stop the mixer occasionally to scrape down the bowl with a rubber spatula so the batter becomes smooth and fully incorporated.
- The water bath is essential to minimize cracking. If your broiler pan can’t hold 1″ of water, use a baking sheet with a lip and monitor water level, adding more if it evaporates.
- Follow the gradual cool-down steps exactly; slow cooling helps the cheesecake set with a silky texture.
Make It A Meal
This cheesecake is a delightful finish to many dinners. It pairs especially well with savory mains, or whenever you want a bright, fruity dessert to end the meal.
Storage
Store: Tightly cover the cheesecake with plastic wrap or place in an airtight container. Keep refrigerated up to 5 days.
Freeze: Wrap slices or the whole cheesecake in plastic wrap and foil. Freeze up to 2 months.
Thaw: Transfer frozen cheesecake to the refrigerator and thaw overnight before serving.
Recipe FAQs
Can I use a different type of crust?
Yes. A cookie crust made from vanilla wafers or a nut-based crust both work well if you prefer a different texture or flavor.
How do I prevent cracks in my cheesecake?
Prevent cracks by mixing on low speed to avoid excess air, using a water bath during baking, and cooling the cheesecake slowly in the oven with the door slightly ajar.
How do I know when the cheesecake is done baking?
The edges should be set while the center remains slightly wobbly. It will firm up as it cools and chills.
What if my cheesecake doesn’t set properly?
If it seems too soft after chilling, short-term freezing (1–2 hours) can help firm it before serving.
More Desserts
- Ultimate Chocolate Chunk Cookies
- Easy Tres Leches Cake with Cake Mix
- Lemon Poke Cake
- 1950s Ambrosia Salad
Peach Cheesecake
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Print Recipe
Equipment
- 9″ Springform Pan
- Mixing bowls
- Stand Mixer or Hand Mixer
- Measuring cups and spoons
- Spatula
- Large baking dish or broiler pan
- Saucepan
- Immersion blender or regular blender
- Sharp knife
Ingredients
CRUST:
- 1 ⅔ cup graham cracker crumbs
- ⅓ cup brown sugar
- ¾ cup melted butter
CHEESECAKE:
- 24 oz cream cheese
- ⅔ cup sugar
- ½ cup heavy cream
- ½ cup peach puree
- ⅓ cup sour cream
- 2 Tablespoons lime juice
- 1 teaspoon vanilla
- 4 eggs
- 2 Tablespoons cornstarch
- 1 teaspoon salt
- 1 ½ cups chopped peaches
PEACH TOPPING:
- 1 ½ cups sliced peaches
- ⅔ cup sugar
- ¼ cup water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
MAKE THE CRUST:
- Preheat the oven to 350°F.
- Line the bottom and sides of a 9″ springform pan with parchment and lightly spray.
- Combine graham cracker crumbs and brown sugar, then stir in melted butter until wet crumbs form.
- Press the mixture into the prepared pan and bake 10 minutes on the center rack. Remove and set aside to cool.
MAKE CHEESECAKE FILLING:
- Increase the oven temperature to 400°F.
- Beat cream cheese and sugar until smooth and creamy.
- Add heavy cream, peach puree, sour cream, lime juice, and vanilla; mix to combine.
- Add eggs and mix for about 30 seconds.
- Stir in cornstarch and salt until just combined, then fold in chopped peaches.
BAKE CHEESECAKE:
- Pour the batter onto the prebaked crust. Wrap the springform pan in foil and place it in a large baking dish.
- Pour about 1″ of water into the outer pan to create a water bath.
- Bake 10 minutes at 400°F, then reduce oven to 250°F and bake 1 hour.
- Turn off the oven and leave the cheesecake inside for 30 minutes, then crack the door and let it rest another 30 minutes.
- Remove from oven, cool completely, then cover and chill in the refrigerator overnight.
MAKE THE PEACH TOPPING:
- Combine peaches, sugar, water, cornstarch, vanilla, and salt in a small saucepan.
- Cook over medium heat about 8 minutes until the peaches soften.
- Blend with an immersion blender until smooth, then cook 3 more minutes until thickened. Remove from heat and cool.
TO FINISH:
- Pour the cooled peach topping over the chilled cheesecake.
- Cut into 10 slices and serve.
Notes
- Stop the mixer and scrape down the bowl to ensure a smooth, well-mixed batter.
- The water bath helps prevent cracks; use a baking sheet with a lip if you don’t have a large broiler pan, and refill the water if it evaporates.
- Follow the cool-down steps to help the cheesecake set with a velvety texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.