Description
This Peach Cheesecake features a buttery graham cracker crust, a rich and creamy cream cheese filling, and a luscious fresh peach topping. Perfect for summer gatherings, holidays, or special occasions, this homemade cheesecake delivers the ideal balance of sweet, tangy, and fruity flavors.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 4 fresh peaches, peeled and sliced
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice (for topping)
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter in a bowl until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Allow to cool.
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add sour cream, heavy cream, vanilla extract, lemon juice, cornstarch, and salt. Mix until combined.
- Add eggs one at a time, mixing on low speed just until incorporated.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55 to 65 minutes, or until the edges are set and the center still slightly jiggles.
- Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- To prepare the topping, cook sliced peaches with sugar and lemon juice over medium heat for 5 to 7 minutes. Stir in a cornstarch slurry if a thicker topping is desired.
- Allow the peach topping to cool completely before spooning it over the chilled cheesecake.
- Slice and serve chilled.
Notes
- Use room-temperature ingredients for the smoothest cheesecake filling.
- A water bath helps prevent cracks and ensures even baking.
- Do not overmix the batter after adding the eggs.
- Chill the cheesecake overnight for the best texture and flavor.
- Fresh peaches provide the best flavor, but frozen peaches can be substituted when out of season.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 145 mg