Peaches And Cream Cheesecake Recipe

Name: Peaches And Cream Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Graham Cracker Crust; 1 1/4 cups graham cracker crumbs; 3 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1/4 cup butter or 1/4 cup margarine, melted; Peach Filling; 24 ounces cream cheese; 3/4 cup sugar; 5 teaspoons cornstarch; 4 eggs; 1 egg yolk; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 2/3 cup whipping cream; 1 1/3 cups peeled and finely chopped peaches; Fresh Peach Topping; 2 medium peaches, sliced; 1 tablespoon lemon juice; 1 cup peach preserves

Servings: persons

Graham Cracker Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine, melted
Peach Filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon juice
2/3 cup whipping cream
1 1/3 cups peeled and finely chopped peaches
Fresh Peach Topping
2 medium peaches, sliced
1 tablespoon lemon juice
1 cup peach preserves

1
In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
2
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3
In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4
Add eggs and egg yolk, one at a time, beating well after each addition.
5
Beat in vanilla extract and lemon juice.
6
Stir in whipping cream; fold in peaches.
7
Pour mixture over the crust.
8
Bake at 350u00b0 for 10 minutes; decrease temperature to 225u00b0 and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
9
Remove cake from oven and run a knife around the inside edge of the pan.
10
Turn the oven off; return the cake to the oven for an additional 1 hour.
11
Chill, uncovered, overnight.
12
Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
13
Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
14
Drizzle warm preserves over the cheesecake.

1340

kcal

Calories

104

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.
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 19 ingredients. The key ingredients include: Graham Cracker Crust, 1 1/4 cups graham cracker crumbs, 3 tablespoons sugar, 1/4 teaspoon ground cinnamon, and more.

Yes, Peaches And Cream 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!

Peaches And Cream Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions