Peach Pecan Cheesecake Recipe

Name: Peach Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vanilla Cookie Crust; 11 vanilla cream-filled sandwich style cookies, crushed; 3 tablespoons chopped pecans; 3 tablespoons butter or 3 tablespoons margarine, melted; Peach Pecan Filling; 24 ounces cream cheese; 3/4 cup dark brown sugar; 5 teaspoons cornstarch; 4 eggs; 1 egg yolk; 1/3 cup peach schnapps; 3 tablespoons whipping cream; 1 teaspoon vanilla extract; 1 1/4 cups peeled finely chopped peaches; 1/4 cup chopped pecans

Servings: persons

Vanilla Cookie Crust
11 vanilla cream-filled sandwich style cookies, crushed
3 tablespoons chopped pecans
3 tablespoons butter or 3 tablespoons margarine, melted
Peach Pecan Filling
24 ounces cream cheese
3/4 cup dark brown sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1/3 cup peach schnapps
3 tablespoons whipping cream
1 teaspoon vanilla extract
1 1/4 cups peeled finely chopped peaches
1/4 cup chopped pecans

1
Make the crust: in a bowl, stir the crushed cookies and pecans together; stir in the melted butter until well combined.
2
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
3
Make the filling: In a big bowl combine the cream cheese, brown sugar, and cornstarch; beat with an electric mixer until smooth.
4
Add in eggs and egg yolk, one at a time, beating well after each addition.
5
Beat in the peach schnapps, whipping cream, and vanilla extract.
6
Stir in the peaches and pecans; pour the cream cheese mixture over the crust.
7
Bake in a preheated 350u00b0 oven for 15 minutes; decrease oven temperature to 225u00b0 and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
8
Remove the cake from the oven and run a knife around the inside edge of the pan.
9
Turn the oven off, return the cake to the oven for an additional 1 hour.
10
Chill, uncovered, overnight.

2132

kcal

Calories

195

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 15 ingredients. The key ingredients include: Vanilla Cookie Crust, 11 vanilla cream-filled sandwich style cookies, crushed, 3 tablespoons chopped pecans, 3 tablespoons butter or 3 tablespoons margarine, melted, and more.

Yes, Peach Pecan 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!

Peach Pecan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions