Enjoy a creamy peach cheesecake that blends ripe, juicy peaches with a rich, velvety cheesecake filling. This dessert is elegant enough for guests but comforting and easy enough for family gatherings.
The first time I made this cheesecake I wanted something that tasted like summer but felt cozy. The silky cheesecake layered with sweet peach puree and fresh peach pieces delivers just that—bright fruit flavor balanced with creamy richness.
The peach topping is one of my favorite parts: simmering peaches release a warm, fragrant aroma that fills the kitchen. When served, this cheesecake becomes a centerpiece that brings people together for a few delightful, shared moments.
What You’ll Love About Peach Cheesecake
- Beautiful Presentation: A glossy peach sauce on top gives the cheesecake an impressive, restaurant-quality look.
- Fresh Peach Flavor: Peach puree and chopped peaches in the filling plus the peach topping create layers of fruity sweetness.
- Homemade Crust: A buttery graham cracker crust provides the perfect contrast to the creamy filling.
- Make-Ahead Friendly: The cheesecake needs to chill overnight, which makes it ideal for preparing ahead of time.
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. Complete ingredient amounts and detailed steps are available in the recipe card at the end.
MAKE THE CRUST:
- Combine crushed graham crackers and brown sugar. Stir in melted butter until the mixture is evenly moistened.
- Line a 9″ springform pan with parchment and lightly spray. Press the crust into the bottom and bake at 350°F for 10 minutes. Let cool.
MAKE THE CHEESECAKE FILLING:
- Raise the oven to 400°F. Beat cream cheese and sugar until smooth.
- Add heavy cream, peach puree, sour cream, lime juice, and vanilla; mix to combine.
- Mix in the eggs briefly, then fold in cornstarch and salt just until combined. Stir in chopped peaches.
BAKE THE CHEESECAKE:
- Pour the filling onto the cooled crust. Wrap the springform pan in foil and place it inside a larger baking dish. Add about 1″ of water to the outer pan.
- Bake at 400°F for 10 minutes, then reduce the oven to 250°F and bake for 1 hour. Turn the oven off and leave the cheesecake inside for 30 minutes, then crack the door and rest for another 30 minutes. Cool completely, then refrigerate overnight.
MAKE THE PEACH CHEESECAKE TOPPING:
- Combine peaches, sugar, water, cornstarch, vanilla, and salt in a saucepan. Cook over medium heat until the fruit softens, about 8 minutes.
- Blend until smooth with an immersion or regular blender, then cook a few more minutes until thickened. Remove from heat and cool.
TO FINISH:
- Pour the cooled peach topping over the chilled cheesecake.
- Slice into 10 pieces and serve.
Equipment
- 9″ Springform Pan: For easy removal.
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Measuring Cups and Spoons
- Spatula
- Large Baking Dish or Broiler Pan: For the water bath.
- Saucepan: For the topping.
- Immersion Blender or Regular Blender
- Sharp Knife
Recipe Tip
- Stop the mixer occasionally and scrape down the bowl with a rubber spatula to ensure a smooth, well-combined batter.
- Use a water bath to minimize cracking. If your broiler pan won’t hold 1″ of water, a rimmed baking sheet can work; check and refill if the water evaporates.
- Follow the cool-down steps as written. Allowing the cheesecake to cool slowly helps create a silky texture.
Make It A Meal
This cheesecake is a lovely finish to any meal and pairs well with savory mains for a balanced menu.
Storage
Store: Cover tightly and refrigerate for up to 5 days.
Freeze: Wrap well in plastic and foil to prevent freezer burn; freeze up to 2 months.
Thaw: Move to the refrigerator and thaw overnight before serving.
Recipe FAQs
Can I use a different type of crust?
Yes. A cookie crust, such as vanilla wafers, or a nut-based crust both work well.
How do I prevent cracks in my cheesecake?
Mix the batter at low speed to avoid excess air, bake in a water bath, and cool the cheesecake gradually in the oven to minimize cracks.
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.
What if my cheesecake doesn’t set properly?
If it’s too soft after chilling, a short time in the freezer (1–2 hours) will help it firm up 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 and spray a 9″ springform pan, then combine graham crumbs and brown sugar.
- Add melted butter and press the mixture into the pan.
- Bake for 10 minutes on the center rack. Remove and set aside to cool.
MAKE CHEESECAKE FILLING:
- Increase oven temperature to 400°F.
- Beat cream cheese and sugar until smooth, then add heavy cream, peach puree, sour cream, lime juice, and vanilla.
- Add eggs and mix briefly, then add cornstarch and salt until just incorporated. Fold in chopped peaches.
BAKE CHEESECAKE:
- Pour batter over the prebaked crust and wrap the pan in foil. Place in a larger baking dish and add 1″ of water.
- Bake at 400°F for 10 minutes, then lower to 250°F and bake 1 hour. Turn off the oven and let rest inside for 30 minutes, then crack the door and rest another 30 minutes.
- Cool completely, then refrigerate overnight.
MAKE THE PEACH TOPPING:
- Combine peaches, sugar, water, cornstarch, vanilla, and salt in a saucepan and cook until the fruit softens, about 8 minutes.
- Blend until smooth and cook a few more minutes until thickened. Cool before using.
TO FINISH:
- Once chilled, pour the peach topping over the cheesecake and slice into 10 pieces to serve.
Notes
- Stop the mixer and scrape down the sides to create a smooth, lump-free batter.
- The water bath is essential to prevent cracks in the cheesecake during baking.
- If your broiler pan can’t hold 1″ of water, use a rimmed baking sheet and check the water level during baking.
- Cooling the cheesecake slowly as instructed yields the best texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.