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Cheesecake topped with peach filling and fresh peaches for a delicious dessert

Peach Cheesecake

A creamy peach cheesecake featuring a delightful peach filling that brings comfort and sweetness to any table.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Classic
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cheesecake Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
For the Peach Filling
  • 4 pieces fresh peaches, peeled and sliced
  • 0.5 cups granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 0.5 teaspoon cinnamon (optional) Add for extra flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs with melted butter until well mixed.
  3. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
  4. Bake for about 10 minutes, then let it cool.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the sugar, mixing until well combined.
  3. Add the eggs one at a time, ensuring they are fully incorporated.
  4. Finally, mix in the vanilla extract and lemon juice until smooth.
Preparing the Peach Filling
  1. In a separate bowl, combine sliced peaches with sugar, cornstarch, lemon juice, and cinnamon (if using).
  2. Stir gently to coat the peaches evenly and set aside.
Assembling and Baking
  1. Pour half of the cheesecake filling into the cooled crust and spread it evenly.
  2. Layer the peach filling over the cheesecake.
  3. Pour the remaining cheesecake mixture on top.
  4. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
Cooling and Serving
  1. Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar.
  2. After it has cooled to room temperature, refrigerate for at least 4 hours or overnight for the best flavor.
  3. Serve chilled, optionally topping with extra peach slices.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. You can bake the cheesecake and keep it refrigerated for up to two days before serving. For longer storage, freeze wrapped tightly with plastic wrap and aluminum foil for up to a month.