Peach Cheesecake

5 from 2 reviews

This peach cheesecake is perfect for peach season. It has a graham cracker crust, a peach cheesecake batter, and is topped with peach cobbler.

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 427kcal

Author: Stephanie Rutherford

Ingredients

Peach Cobbler Filling

6 Peaches Large peaches preferred
3/4 cup Brown sugar packed light or dark
2 TBSP Cornstarch
1/2 tsp Ground cinnamon

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs 2 sleeves of graham crackers
1/4 cup Brown sugar packed light or dark
10 TBSP Unsalted butter melted

Peach Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature
3/4 cup Blended peach cobbler filling
1 tsp Pure vanilla extract
4 Large eggs room temperature

US - Metric

Instructions

Peach Cobbler Filling

Cut the peaches into slices. Place the peaches in a large saucepan. Add the brown sugar, cornstarch, and cinnamon.
6 Peaches, 3/4 cup Brown sugar, 2 TBSP Cornstarch, 1/2 tsp 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 1/2 cups Graham cracker crumbs, 1/4 cup Brown sugar, 10 TBSP 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.

Peach Cheesecake

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, 3/4 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.
1/2 cup Sour cream, 3/4 cup Blended peach cobbler filling, 1 tsp 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.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition