Description

This Peach Cheesecake is a creamy, fruity delight featuring a buttery graham cracker crust, smooth cream cheese filling, and fresh peach topping glazed with peach preserves. Perfectly baked to a creamy texture with a hint of vanilla and a fresh burst of peach flavor, this dessert is ideal for warm-weather gatherings or anytime you crave a luscious, fruity cheesecake.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
1 cup sour cream
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1/4 cup heavy cream (optional)
2 tablespoons all-purpose flour (optional)

For the Peach Topping:

2-3 ripe peaches, sliced
1/4 cup peach jam or peach preserves (optional)
1 tablespoon lemon juice (optional)

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely.
Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, sour cream, granulated sugar, and eggs until the mixture is smooth and creamy. Add the vanilla extract, heavy cream, and all-purpose flour if using, then mix until fully combined and smooth.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the pan in the oven and bake at 325°F (163°C) for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour to prevent cracking. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely.
Prepare the Peach Topping: While the cheesecake chills, slice the ripe peaches. Optionally, glaze the peach slices with peach jam or preserves to add shine and sweetness. Add a small amount of lemon juice to the glaze if desired to balance the flavors.
Assemble and Serve: Once chilled, carefully remove the cheesecake from the springform pan. Arrange the peach slices on top of the cheesecake, spoon the glazed topping evenly over the fruit, and serve chilled for a refreshing and indulgent dessert.

Notes

For a smoother filling, use room temperature cream cheese and beat thoroughly to avoid lumps.
You can omit the heavy cream and flour if you prefer a denser cheesecake texture.
Use ripe, juicy peaches for the best flavor; if peaches are out of season, canned or frozen peaches can be used as a substitute.
To prevent cracking, avoid overbaking the cheesecake and cool it gradually in the oven.
The peach jam glaze is optional but adds a beautiful shine and extra sweetness to the topping.