This peach cheesecake is perfect for peach season. It has a graham cracker crust, a peach cheesecake batter, and is topped with peach cobbler. If you love peach you need to try this cheesecake!
This peach cheesecake is one of my favorite cheesecake recipes. It is a perfect combination of fresh fruit flavor and creamy cheesecake. This homemade peach cheesecake recipe is the perfect way to use up your juicy peaches. It is a huge hit every time!
Why This Recipe Works
- Peach flavor- Peach is so delicious and it should be no surprise it makes for a delicious cheesecake!
- Fluffy cheesecake- Cheesecake was my first real baking love. You will love the fluffy texture guaranteed.
- Easy recipe- This recipe is written to be an easy cheesecake with simple steps so you can have the best peach cheesecake even if you don't often bake desserts. I include the perfect way to do a water bath!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter is melted for the crust. You can melt this in the microwave.
- Sour Cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking so they are room temperature. I use whole egg, not egg white for the fatty yolk.
- Fresh Peaches- Ripe peaches are best, but if your peaches are not fully ripe they will soften while they cook.
Step By Step Instructions - Filling and Crust
Here is how to make and bake the peach cobbler filling and graham cracker crust for the peach cobbler cheesecake.
STEP 1: Prep peaches. Cut the peaches into slices. Place the peach slices in a large saucepan with the brown sugar, cornstarch, and cinnamon.
STEP 2: Cook peaches. Put the saucepan on medium-high heat until the brown sugar melts and starts to bubble. Continue cooking for 8-10 more minutes until the mixture thickens before taking it off the heat.
STEP 3: Separate topping and filling. Scoop 2 cups of the peaches and blend them into small pieces. Place the remaining peaches in a Tupperware and cool them in the fridge.
STEP 4: Blot the filling. Place the peach filling on a plate. Then, press a paper towel down on the peaches to absorb moisture. Do this with 4 paper towels.
STEP 5: Prep crust mixture. Use a food processor to blend the graham crackers into a fine crumb. Add the brown sugar and melted butter and mix them until combined.
STEP 6: Prep to bake. Preheat the oven temperature to 325°F. Then, spray a 9-inch springform pan with baking spray. Next, line the bottom with parchment paper and spray again.
STEP 7: Form crust. Pour the graham cracker crumbs into the pan and press the crust halfway up the sides of the springform pan with your hands. Use the bottom of a measuring cup to compact the bottom of the crust in an even layer.
STEP 8: Bake crust. Bake the crust for 11 minutes.
Step By Step Instructions - Peach Cheesecake
Here is how to make and bake the peach cheesecake.
STEP 1: Beat the cream cheese and sugar. Beat the cream cheese and sugar with your mixer in a large bowl on high speed for 2 minutes.
STEP 2: Combine. Add the sour cream and vanilla extract. Mix it in on medium speed until it is smooth. Then, add in the eggs and mix them on low speed until just combined in. Finally, add the peach filling and mix it in by hand with a rubber spatula.
STEP 3: Water bath. Start the water bath using one of the methods in the water bath section below.
STEP 4: Bake. Pour the cheesecake batter into the prepared pan. Place the cheesecake in your prepared water bath. Bake it for 80-90 minutes in the preheated oven. It is done when the edges are set and the middle has a little jiggle.
STEP 5: Cool down. When the cheesecake is done turn the oven off and crack the oven door open and let the cheesecake slowly cool for 30 minutes. Then, take the cheesecake out of the oven and transfer it to a cooling rack.
STEP 6: Chill. Once the cheesecake has cooled completely to room temperature, wrap it in foil and place it in the fridge for 6 hours or overnight.
STEP 7: Add topping. Take the cheesecake out of the fridge and remove the pan and parchment paper. Then, place the peach topping on top of the cheesecake.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with aluminum foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
Preventing Cheesecake Cracks
Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
Use a water bath. This is essential! See below for cheesecake tips.
Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.
How To Easily Remove The Cheesecake From The Pan
First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.
Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.
Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
You can halve the recipe to make these into cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, half the recipe, but use 16 oz of cream cheese.
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
Storing and Freezing
Store this peach cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the peach cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
Other Cheesecake Recipes To Try
Peach Cobbler Filling
- 6 Peaches Large peaches preferred
- ¾ cup Brown sugar packed light or dark
- 2 tablespoon Cornstarch
- ½ teaspoon Ground cinnamon
Graham Cracker Crust
- 2 ½ cups Graham cracker crumbs 2 sleeves of graham crackers
- ¼ cup Brown sugar packed light or dark
- 10 tablespoon Unsalted butter melted
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¾ cup Blended peach cobbler filling
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
Peach Cobbler Filling
- Cut the peaches into slices. Place the peaches in a large saucepan. Add the brown sugar, cornstarch, and cinnamon.6 Peaches, ¾ cup Brown sugar, 2 tablespoon Cornstarch, ½ teaspoon Ground cinnamon
- Heat on medium- high heat. Once the brown sugar melts and starts to bubble. Then, let it cook for 8-10 minutes. The mixture should thicken. Once it thickens, then take off the heat.
- Scoop out 2 cups of the peaches. The rest of the peaches, pour into a Tupperware and let it cool completely before storing into the fridge.
- Pour the 2 cups of peaches into a blender. Blend the peaches into small pieces.
- Place the peach filling on a plate. Use 4 pieces of paper towel (1 at a time) and press the towel down on the peaches to absorb some moisture.
Graham Cracker Crust
- Using a food processor, blend the graham crackers into a fine crumb. Add the brown sugar and melted butter and mix until combined.2 ½ cups Graham cracker crumbs, ¼ cup Brown sugar, 10 tablespoon Unsalted butter
- Preheat the oven to 325℉. Spray a 9-inch springform pan using baking nonstick spray. Line the bottom with a parchment paper circle. Spray again.
- Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust down.
- Bake for 11 minutes.
- Using a mixer in mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl using a rubber spatula .24 oz Cream cheese, ¾ cup White granulated sugar
- Add in the sour cream, and vanilla. Mix on medium speed until smooth. Add in the eggs and mix on low speed until just combined. Mix the peach filling in by hand.½ cup Sour cream, ¾ cup Blended peach cobbler filling, 1 teaspoon Pure vanilla extract, 4 Large eggs
- Start the water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Pour the cheesecake batter into the pan. Place the cheesecake into the water bath. Bake for 80-90 minutes. Bake until the edges are set and the middle is has a little jiggle.
- Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes. Then, take the pan out of the oven and transfer to a cooling rack.
- Cool the cheesecake (in the pan!) completely. Then, wrap in foil and place in the fridge for at least 6 hours or overnight.
- Take the cheesecake out of the fridge. Take off the pan and parchment paper. Place the rest of the peach topping over the cheesecake.