Creamy Peach Delight Cheesecake

Introduction

Creamy Peach Delight Cheesecake is a soft, luscious dessert that captures the sweetness of ripe peaches wrapped in a smooth, velvety cheesecake filling. With a buttery graham cracker crust, a light vanilla-kissed cream cheese base, and juicy peaches folded throughout, this cheesecake feels refreshing yet indulgent. It’s perfect for spring and summer gatherings, family celebrations, or anytime you want a fruity twist on a classic cheesecake.

Why You’ll Love This Cheesecake

  • Ultra-creamy texture with tender peach pieces

  • Bright, fresh fruit flavor balanced by rich cream cheese

  • Elegant enough for special occasions

  • Can be made ahead

  • Easily adaptable to fresh or canned peaches

Ingredients

Crust

  • 2 cups graham cracker crumbs

  • â…“ cup granulated sugar

  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 cup sour cream

  • 2 teaspoons vanilla extract

  • 2 tablespoons all-purpose flour

Peach Layer

  • 2½ cups peaches, peeled and diced (fresh or canned, well-drained)

  • ¼ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon cornstarch

Optional Topping

  • Whipped cream

  • Peach slices

  • Peach glaze or preserves

Equipment Needed

  • 9-inch springform pan

  • Electric mixer

  • Mixing bowls

  • Rubber spatula

  • Roasting pan for water bath

Step-by-Step Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (165°C).

  2. Mix graham cracker crumbs, sugar, and melted butter until combined.

  3. Press firmly into the bottom of a greased springform pan.

  4. Bake for 10 minutes. Set aside to cool.

Step 2: Prepare the Peach Filling

  1. In a saucepan, combine peaches, sugar, lemon juice, and cornstarch.

  2. Cook over medium heat for 5–7 minutes, stirring gently until slightly thickened.

  3. Remove from heat and let cool completely.

Step 3: Make the Cheesecake Batter

  1. Beat cream cheese until smooth and creamy.

  2. Add sugar and mix until fully incorporated.

  3. Add eggs one at a time, mixing gently after each.

  4. Mix in sour cream, vanilla, and flour until just combined.
    Do not overmix.

Step 4: Assemble

  1. Pour half of the cheesecake batter over the crust.

  2. Spoon half of the cooled peach mixture evenly on top.

  3. Add remaining batter, then gently swirl or layer remaining peaches on top.

Step 5: Bake

  1. Wrap springform pan with foil and place in a water bath.

  2. Bake for 60–70 minutes, until edges are set and center slightly jiggles.

  3. Turn off oven, crack door, and let cheesecake cool for 1 hour.

Step 6: Chill

  • Refrigerate for at least 4–6 hours, preferably overnight.

Serving Suggestions

  • Garnish with whipped cream and fresh peach slices

  • Drizzle with peach glaze or honey

  • Serve chilled for best texture

Tips for Best Results

  • Use room-temperature ingredients

  • Drain peaches well to avoid excess moisture

  • Chill completely before slicing

  • Use a hot knife for clean slices

Variations

No-Bake Peach Cheesecake

Use a gelatin-stabilized cream cheese filling and chill instead of baking.

Peach Cobbler Cheesecake

Add a cinnamon crumble topping before baking.

Mini Peach Cheesecakes

Bake in muffin tins for individual servings.

Storage

  • Store covered in the refrigerator for up to 5 days

  • Freeze slices for up to 2 months

Preparation Time

  • Prep time: 30 minutes

  • Bake time: 70 minutes

  • Chill time: 4–8 hours

Estimated Calories

  • Approximately 420–480 calories per slice

  • Based on 10 servings

Final Thoughts

Creamy Peach Delight Cheesecake is smooth, fruity, and beautifully balanced — a dessert that feels light yet indulgent with every bite. The sweet peaches paired with rich cheesecake make it an unforgettable treat that always earns compliments.