Indulge in the luscious flavors of a homemade Peach Cheesecake, a delightful dessert that combines the creamy richness of cheesecake with the sweet and juicy taste of fresh peaches. This stunning dessert features a buttery graham cracker crust, a velvety smooth cream cheese filling, and a topping of ripe and flavorful peaches. With its beautiful presentation and heavenly taste, this Peach Cheesecake is perfect for any special occasion or as a sweet treat to enjoy with family and friends.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the peach topping:
- 4 cups fresh peaches, peeled, pitted, and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Continue to beat until the mixture is well combined and smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with hot water, about halfway up the sides of the springform pan. This will create a water bath, which helps prevent cracks in the cheesecake.
- Carefully transfer the pans to the preheated oven and bake for about 60-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
- After the hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
- While the cheesecake is cooling, prepare the peach topping. In a saucepan, combine the sliced peaches, granulated sugar, cornstarch, and ground cinnamon. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are softened.
- Once the cheesecake has cooled, carefully remove the sides of the springform pan.
- Spoon the peach topping over the cooled cheesecake, spreading it evenly.
- Refrigerate the Peach Cheesecake for at least 4 hours, or preferably overnight, to set.
- Prior to serving, you can garnish the cheesecake with additional fresh peach slices, if desired.
- Slice and serve the Peach Cheesecake, and savor every creamy and fruity bite.
Note: Keep any leftovers refrigerated in an airtight container for up to 3 days.