Description
This creamy peach cheesecake combines a buttery graham cracker crust with a rich vanilla filling and a fresh peach topping. Perfect for summer gatherings or anytime you need a fruity dessert fix.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 1/2 cups peach slices (fresh, canned, or thawed frozen)
- 1 tablespoon cornstarch (optional, for glaze)
- 1 tablespoon lemon juice
- 2 tablespoons apricot jam or peach preserves (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line bottom with parchment.
- Combine graham cracker crumbs with melted butter and press into the bottom of the pan.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until fully combined.
- Pour filling over crust and smooth the top.
- Bake for 50–55 minutes, until the center is slightly jiggly but edges are set.
- Turn off oven and let cheesecake cool inside with the door ajar for 1 hour. Then chill in fridge for at least 4 hours or overnight.
- Top with peach slices. If glazing, heat jam with lemon juice and cornstarch in a small saucepan, then brush over peaches.
- Slice and serve chilled.
Notes
- Ensure all filling ingredients are at room temperature to avoid lumps.
- Pat dry peaches to prevent excess moisture on top.
- Glazing the peaches helps preserve color and adds shine.
- For extra neat slices, use a hot knife and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg