Butterscotch Peach Cheesecake Recipe

Name: Butterscotch Peach Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups (300 mL) graham cracker crumbs; 1/4 cup (50 mL) unsalted butter, melted; 3 packages (each 8 oz/250 g) cream cheese, softened; 1 cup (250 mL) sour cream; 1 cup (250 mL) packed brown sugar; 5 eggs; 1/4 cup (50 mL) all purpose flour; 2 peaches, peeled (see Notes) and diced; 1/2 cup (125 mL) thick caramel sauce (see Notes); 1 tsp (5 mL) vanilla extract; Classic Whipped Cream Topping; 1/4 cup (50 mL) thick caramel sauce; 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Servings: persons

1 1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) unsalted butter, melted
3 packages (each 8 oz/250 g) cream cheese, softened
1 cup (250 mL) sour cream
1 cup (250 mL) packed brown sugar
5 eggs
1/4 cup (50 mL) all purpose flour
2 peaches, peeled (see Notes) and diced
1/2 cup (125 mL) thick caramel sauce (see Notes)
1 tsp (5 mL) vanilla extract
Classic Whipped Cream Topping
1/4 cup (50 mL) thick caramel sauce
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

1
Preheat oven to 350F (180C)
2
Crust: In a bowl, combine graham cracker crumbs and butter.
3
Press into bottom of cheesecake pan and freeze.
4
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and brown sugar on medium-high speed until very smooth, for 3 minutes.
5
Add eggs, one at a time, beating after each addition.
6
Stir in flour until blended.
7
Fold in peaches, caramel sauce and vanilla by hand.
8
Pour over frozen crust, smoothing out to sides of pan.
9
Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes.
10
Let cool in pan on a wire rack for 2 hours.
11
Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
12
Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired.
13
Drizzle caramel sauce in a bulls-eye pattern on top.

2176

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups (300 mL) graham cracker crumbs, 1/4 cup (50 mL) unsalted butter, melted, 3 packages (each 8 oz/250 g) cream cheese, softened, 1 cup (250 mL) sour cream, and more.

Yes, Butterscotch Peach Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Peach Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions