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Fresh Peach Cheesecake

New York–Style Fresh Peach Cheesecake

Angela Sellari
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!
4.78 from 9 votes
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 449 kcal

Equipment

  • 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 about 1 1/4 pounds, peeled, pitted, sliced 1/4 inch thick
  • 2 tablespoons plus 1 1/4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 4 8- ounce packages cream cheese room temperature
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract

Glaze:

  • 3/4 cup peach preserves
  • 2 1/4 teaspoons 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.
    sliced peaches in saucepan
  • 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.
    cheesecake batter in bowl of stand mixer
  • Spoon half of cheesecake batter (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart.
    compote on top of cheesecake batter in springform pan
  •  Top with remaining cheesecake mixture.
    cheesecake batter in pan
  • 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.
    glaze
  • 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.
    peach glaze on cheesecake

Notes

Note: This 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.
Note: To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.

Nutrition

Calories: 449kcalCarbohydrates: 46gProtein: 7gFat: 27gSaturated Fat: 15gSodium: 292mgFiber: 2g
Keyword cheesecake, fresh peach cheesecake, peach cheesecake, peaches
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