New York–Style Fresh Peach Cheesecake

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

It’s been awhile since I made a cheesecake. While rummaging through a box of old recipes last week, I came across 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.

Why You Will Love This Recipe

• 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, and this fresh peach cheesecake recipe showcases the sweet succulent fruit.
• The graham cracker crust for this cheesecake is classic. It’s what I had on hand, which is lucky because this crust works so well with the creaminess of the cheesecake.
• Though this is a make-ahead dessert, 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.

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.

A printable version of the recipe can be found at the bottom of the page.

Prep Time: 1 hour (done at least a day before)

Cook Time: 1 hour 10 min

Serves: 10 slices

Equipment Needed

• 9″ diameter springform pan
• heavy-duty foil
• stand mixer

Ingredients

Crust

• 2 1/2 cups graham cracker crumbs
• 1/2 cup 1 stick butter, melted

Filling

• 4 small peaches  (1 1/4 lbs), peeled, pitted, sliced 1/4 inch thick
• 2 tbsp plus 1 1/4 cups sugar
• 2 tbsp fresh lemon juice
• 4 8 oz packages cream cheese, room temperature
• 4 large eggs
• 1/2 cup sour cream
• 1 1/2 tsp vanilla extract

Glaze

• 3/4 cup peach preserves
• 2 1/4 tsp fresh lemon juice
• 1/2 large peach peeled, pitted, very thinly sliced

Instructions

For Crust

• Preheat oven to 350 degrees F.
• 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

• 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.
• Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.

• Using electric mixer on low speed or in the bowl of a stand mixer, beat cream cheese 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.

• Spoon half of cheesecake batter (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart.

• Top with remaining cheesecake mixture.

• 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.
• 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

• 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.

• 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.

If you don’t see peaches in your local market, you can order peaches online.

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FAQs

How To Store Fresh Peach Cheesecake

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. 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.

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.