Fresh Peach Cheesecake

Looking for the perfect dessert for summer? This Fresh Peach Cheesecake is a New York Style Cheesecake with a hidden layer of sweet peach compote that puts this cheesecake over the top. Way over the top!

One of the things I love about summer is that it’s peach season. Juicy ripe peaches are so plentiful at the market this time of the year. There’s nothing like peaches in season, and this fresh peach cheesecake recipe showcases the sweet succulent fruit.

It’s been a while since I made a cheesecake and while rummaging through a box of old recipes last week, I a Fresh Peach Cheesecake Recipe from the July 2002 issue of Bon Appetit. I modified the recipe slightly and am thrilled with the results.

This is by far the best homemade cheesecake I have ever made, and my favorite peach dessert recipe. Homemade Peach Ice Cream is another favorite peach dessert of mine. Did you know you can grill peaches too? Grilled peaches are amazing with this grilled pork recipe with cucumber mint sauce. YUM.

I decided on a classic graham cracker crust for this cheesecake, since that’s what I had on hand, and am very pleased with the choice. Gingersnaps would make a nice crust too. I think I’ll try that next time.

This is a make-ahead dessert. You’ll need to begin preparing this dessert at least one day in advance, but trust me when I say that this cheesecake is worth every bit of love and effort you put into it, and it is worthy of a special occasion.

Why You’ll Love Fresh Peach Cheesecake

• Rich and creamy
• The perfect balance of flavors
• Your friends and family will know this dessert was made with love

For your convenience, a printable version of the recipe with exact measurements is at the bottom of the page.

Crust Ingredients:

graham crackers crumbs

butter

Ingredients

Cheesecake Filling:

peaches

sugar

lemon juice

cream cheese

eggs

sour cream

vanilla extract

Peach Topping:

peach preserves

lemon juice

peach

How to Make Peach Cheesecake

For Crust:

• Step One: Preheat oven to 350 degrees F.
• Step Two: Add melted butter to graham cracker crumbs and stir until evenly moistened. Press crust mixture over the bottom and 1 inch up sides of the springform pan. You want a nice thick crust. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.

For Filling:

• Step One: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes.
• Step Two: Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.

• Step Three: Using electric mixer, on low speed or in the bowl of a stand mixer beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla.

• Step Four: Spoon half of cheesecake batter (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheesecake mixture.

• Step Five: Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, 60 to 75 minutes, until brown on top and center is set. Low and slow is what you want.
• Step Six: Place hot cheesecake on cooling rack; cool 5 minutes. Run small sharp knife around edge of cheesecake to loosen from pan. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)

Glaze Topping:

• Step One: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter.

• Step Two: Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.

• Note: This baked peach cheesecake recipe has been updated since original posting to add an optional 15 minutes of baking time. I realized my oven temp was off at the time of original posting. Please bake until beginning to brown on top and center is set.
• If you don’t see peaches in your local market, you can order peaches online.

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Equipment Needed

• 9 inch diameter springform pan
• heavy duty foil
• stand mixer

Recipe Tips and Tricks

• Use room temperature ingredients for cheesecake.
• To prevent cheesecake from splitting on top, use the water bath method. Place a shallow pan of hot water into the oven while cheesecake is baking.
• Use full fat cream cheese for the best texture.

Variations and Substitutions

• Instead of a graham cracker crust, use gingersnaps or shortbread cookies.
• Use almond extract in place of vanilla.
• Use apricots in place of peaches.

Storage Instructions

Store any leftover peach cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Can I freeze Peach Cheesecake?

Yes, you can freeze this cheesecake. Once completely cooled, wrap well in plastic wrap and then foil. Freeze for up to one month. Thaw in refrigerator overnight, before serving.

Can I use canned or frozen peaches?

Absolutely. If using canned peaches, just be sure to strain off any excess juice or syrup.

More Summer Dessert Recipes You’ll Love

Fresh Strawberry Cake

The Best Banana Pudding

Cherry Tortoni

No-Bake Strawberry Pie

Banana Split Poke Cake

First published on August 13, 2013, this recipe has since been updated for images and content. The scrumptious peach cheesecake recipe remains the same.