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Peach Cheesecake Recipe: Creamy Layers with Fresh Fruit
Molly

Peach Cheesecake Recipe: Creamy Layers with Fresh Fruit

This creamy peach cheesecake features a buttery graham cracker crust topped with silken vanilla-infused layers and a vibrant fresh peach compote. The balanced tangy-sweet profile and fluffy texture make it a refreshing yet decadent dessert.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Seasonal Desserts
Cuisine: American

Ingredients
  

  • Graham cracker crumbs (2 cups) - Use 1/4 cup melted butter; substitute almond flour for gluten-free
  • Cream cheese (24 oz, room temperature) - Full-fat recommended
  • Sugar (3/4 cup) - Adjust to peaches' sweetness
  • Vanilla extract (2 tsp) - Use pure extract
  • Large eggs (3) - At room temperature
  • Ripe peaches (4) - Fully ripe but not over-mature
  • Sugar (2 tbsp) - For peach layer
  • Unflavored gelatin (1 packet) - Mix with 2 tbsp cold water
  • Cold water (2 tbsp) - For gelatin activation

Method
 

  1. Combine graham cracker crumbs with melted butter, pressing firmly into a 9-inch springform pan
  2. Freeze crust 15 minutes to firm
  3. Beat cream cheese until smooth, gradually add sugar until dissolved
  4. Incorporate eggs one at a time
  5. Transfer mixture to prepared crust, smoothing surface
  6. Preheat oven to 325°F (160°C) with water bath in place
  7. Bake 65-75 minutes until nearly set
  8. Puree peaches with 2 tbsp sugar and gelatin-water mixture
  9. Pour slightly cooled peach mixture over warm cake
  10. Chill completely (minimum 4 hours) before serving

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 55gProtein: 9gFat: 30gSaturated Fat: 18gCholesterol: 150mgSodium: 260mgFiber: 2gSugar: 38g

Notes

For golden-brown crust, press mixture with a flat-bottomed glass
Monitor oven temperature prevention crackling
Best served at room temperature with texture balance
Chill at least 4 hours for optimal layer integration
Use kitchen scale for precise measurements

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