Rich and creamy fresh peach cheesecake that combines classic cheesecake and mouth-watering, juicy peach sauce. Peaches, cooked as sauce, give the cheesecake a unique summer flavor.
This peach cheesecake captures everything there is to love about summer: chilled and creamy cheesecake baked with sweet juicy peach sauce on top of graham cracker crust. It’s sweet, tart, creamy, decadent, and the perfect dessert for any peach lover.
THE BEST PEACH CHEESECAKE
This peach cheesecake tastes as good as it looks! It’s made with my classic cheesecake recipe, which always turns out thick, creamy and crack-free. This cheesecake is baked on top of my favorite graham cracker crust recipe, which is not too thick, not too wet and not too crumbly.
Although a classic cheesecake is delicious, adding flavor just brings it to the next level. In this case, this is peaches. This cheesecake is where things meet together and get more flavorful and delicious. Fresh peaches, after washed and peeled, are cut into small 1/2 inch thick cubes, then tossed with granulated sugar, cinnamon, lime juice and water until combined. Then the fruits are cooked in a saucepan over medium heat until the mixture thickens. Then half of the sauce will be folded in and baked along with the cheesecake batter, while the remaining sauce will be added on top of the cheesecake. Once it’s cooled, you are left with a rich and creamy cheesecake with summer flavor from peach sauce in every single bite.
To avoid having cracks on my cheesecake, I used a water bath method during the baking process. A water bath is a cooking method that creates a steamy environment in the oven, so it keeps the cheesecake from drying out and cracking. To make a water bath, you’ll need to place your cheesecake with foil wrap around the bottom and the sides of the pan inside a larger roasting pan. Fill the roasting pan with boiling water about halfway up the sides of the cheesecake pan, then place it into the oven and quickly close the door to lock in that steam.
HOW TO STORE PEACH CHEESECAKE
Store the cheesecake in a cake container in the refrigerator for up to 1 week. You can also store the cheesecake without the sauce to keep the cheesecake fresher for a bit longer. Then heat up the remaining sauce and pour it on top of the cake before serving.
If you make this Peach Cheesecake, let me know by tagging me onInstagram or tell me all about it in the comments section down below. I love seeing my recipes come to life in your kitchens.
More Cheesecake Recipe:
For Plum Sauce
- 5-6 medium sweet yellow peaches, pitted, peeled and cut into 1/2-inch cube
- 1/3 cup (33g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon (5ml) lemon juice
- 2 tablespoons (30ml) water
For Graham Cracker Crust
- 1 1/2 cup (155g) graham cracker crumbs or 10 graham cracker sheets
- 1/4 cup (1/2 stick/56g) unsalted butter, melted and cooled
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25g) granulated sugar
For Cheesecake Batter
- 3 8-ounce blocks (678g) full-fat cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (125g) sour cream, substitute with plain Greek yogurt
- 1 1/2 teaspoons (8ml) pure vanilla extract
To Make Peach Sauce
- Combine the peaches, sugar, cinnamon, lemon juice and water in a medium saucepan. Cook over medium heat until it starts to thicken. Make sure to stir frequently during the cooking process. Once it’s thickened, remove from heat and cool to room temperature, then cover with plastic wrap and refrigerate until ready to use.
To Make Graham Cracker Crust
- Preheat oven to 350°F/175°C. Spray an 8-inch springform pan with nonstick spray.
- Use a food processor to pulse graham cracker sheets or add the crackers to a ziploc bag and use a rolling pin to smash them into fine crumbs. If you have a store-bought graham cracker crumb, you can skip this step.
- In a medium bowl, combine graham cracker crumbs, sugar, ground cinnamon and melted butter together until combined and moistened. Put the mixture in an 8-inch springform pan and press with your fingers (or use the bottom of a glass) to form an even layer of crumbs. Bake for 8-10 minutes, until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the cheesecake batter.
To Make Cheesecake Batter
- In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer), beat cream cheese and sugar on medium low speed until it forms a smooth texture and no lumps remained. Scrape down the bowl as needed. Then, mix in the sour cream (or Greek yogurt) and vanilla extract and beat until combined, scrape down the sides of the bowl if needed.
- Beat in eggs, one at a time on low speed until fully incorporated. Scrape down the bowl using a rubber spatula halfway through and continue to mix until combined. After the final egg is incorporated into the batter, stop the mixer and pour half of the cool peach sauce into the batter, using a rubber spatula to gently fold the sauce into the cheesecake filling until combined. Pour the batter into the cooled graham cracker crust, give the pan a gentle shake or a few taps to even it out and bring up any bubbles, or use a rubber spatula to spread evenly, and transfer to the oven to bake.
- Wrap the bottom and sides of the pan with one large piece of foil all the way up, make sure that water from the bath doesn’t seep into the cake. Place the pan inside a large roasting pan, then fill the roasting pan with boiling water until it comes about halfway up the side of the springform pan. Place gently in the oven and bake for 60-70 minutes or until the sides are set but the center is still slightly jiggly (it will set as it rests in the fridge).
- Allow the cheesecake to cool at room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight before serving.
- Cheesecake is best served cool. Serve the cheesecake with remaining peach sauce. Garnish with slices of fresh peaches (optional). Cover and store leftover cheesecake in the fridge for up to 5 days.