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Fresh & Fruity Peach Cheesecake

Fresh & Fruity Peach Cheesecake for a Sweet Summer Escape

This Fresh & Fruity Peach Cheesecake is a delightful summer dessert that perfectly balances indulgence and refreshment.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can be substituted with crushed nuts for a gluten-free version.
  • 0.5 cups Sugar Coconut sugar is a great lower glycemic alternative.
  • 0.5 cups Melted Butter Use coconut oil for a dairy-free option.
  • 1 teaspoon Cinnamon Can be omitted for a more neutral taste.
For the Filling
  • 16 oz Cream Cheese Neufchâtel is a lighter substitute.
  • 1 cup Sour Cream Plain Greek yogurt can be used for a healthier option.
  • 0.5 cups Sugar (for filling) Feel free to reduce the amount for a less sweet cheesecake.
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs In a no-bake version, replace with a mixture of milk and cornstarch.
For the Topping
  • 3 cups Fresh Peaches Use frozen peaches if fresh ones aren’t available.
  • 0.25 cups Sugar (for topping) Adjust to your taste.
  • 1 tablespoon Lemon Juice Fresh lemon juice gives the best flavor.
  • 0.5 cups Water Just enough to simmer the peaches.
  • 1 tablespoon Cornstarch It ensures a beautiful glaze.
  • 1 teaspoon Cinnamon (for topping) Optional.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Saucepan
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C). Wrap your 9-inch springform pan in foil to prevent leaks. Set aside.
  2. Combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Press into the bottom of the springform pan. Bake for 10 minutes, then let cool.
  3. Beat cream cheese, sour cream, sugar, and vanilla extract until smooth. Gradually add the eggs and mix on low speed.
  4. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan filled halfway with hot water.
  5. Bake for 1 hour and 10 minutes until edges are set. The center should have a slight jiggle.
  6. Turn off the oven, crack the door, and let the cheesecake cool in the residual heat for 1 hour.
  7. Transfer to a wire rack to cool completely, cover, and refrigerate for at least 4 hours or overnight.
  8. For the topping, simmer chopped peaches, sugar, lemon juice, water, and cornstarch until thickened. Allow to cool before spreading over the cheesecake.
  9. Run a knife around the edges of the pan, release the springform, slice, serve, and enjoy!

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 88mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 7mgCalcium: 70mgIron: 0.5mg

Notes

For best results, chill cheesecake overnight and let toppings cool before adding.

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