Peach Cheesecake
This Peach Cheesecake captures the essence of summer with its creamy, tangy cheesecake filling, buttery graham cracker crust, and a crown of fresh peach slices. The combination of smooth cheesecake and juicy, sweet peaches evokes the comforting flavors of a Peach Cobbler Cheesecake, but with an elegant twist. Perfect for warm days, this summer dessert is both refreshing and indulgent, making it a versatile addition to any gathering. Its make-ahead convenience and vibrant presentation ensure it’s a hit every time.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs about 10-12 full crackers
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
For the Peach Topping:
- 3 fresh peaches peeled, pitted, and sliced
- 2 tbsp apricot jam optional, for glazing
- Fresh mint leaves optional, for garnish
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then cool completely.
- Make the Cheesecake Filling: In a large bowl, beat 24 oz softened cream cheese with an electric mixer until smooth. Add 1 cup sugar and mix until combined. Add 3 eggs one at a time, beating well after each. Stir in 1 tsp vanilla extract, 1 cup sour cream, and 2 tbsp flour until smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust, spreading evenly. Place the springform pan on a baking sheet. Bake for 50-60 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill the Cheesecake: Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours, or overnight, to set fully.
- Add the Peach Topping: Arrange sliced peaches in a decorative pattern (e.g., circular or fanned) on the chilled cheesecake. Optional: Heat 2 tbsp apricot jam until melted, then brush over peaches for a glossy finish.
- Serve: Remove the springform pan sides, transfer to a serving plate, and garnish with mint leaves if desired. Slice with a hot, clean knife for neat portions of this summer dessert.
Notes
- Room-Temperature Ingredients: Use softened cream cheese and eggs for a lump-free Peach Cheesecake filling.
- Avoid Overmixing: Mix just until combined to prevent cracks in this Peaches Cheesecake.
- Gradual Cooling: Cool in the oven with the door ajar to minimize cracking.
- Fresh Peaches: Choose ripe, firm peaches for the best flavor and texture in this summer dessert.
- Clean Slices: Dip a sharp knife in hot water and wipe between cuts for neat slices.