This baked peach cheesecake is creamy, dreamy, and dressed to impress! With its buttery crust, silky cream cheese filling, and sunny peach topping, it’s the kind of dessert that makes everyone stop and stare before they take a bite.
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We LOVE this recipe because it’s as simple as it is stunning, just a few pantry ingredients, a little oven time, and you’ve got a cheesecake worthy of any celebration. And that peach topping? It’s the crown jewel, giving every slice a pop of sweet, fruity brightness.
Helpful Tips & Variations
- Use room temperature ingredients. This is KEY for a silky smooth filling, cream cheese, eggs, and sour cream should all be at room temperature before mixing.
- Mix gently. Overmixing can whip in too much air, which may cause cracks. A little jiggle in the center after baking is PERFECT!
- Try a water bath. For extra creamy texture, bake your cheesecake in a water bath. (Just wrap the pan well in foil to keep water out.)
- Peach perfection. Canned peaches give that flawless golden look, but fresh peaches work beautifully in season, just peel and slice.
- Add a glossy finish. Brushing the peaches with warmed peach jam makes the top SHINE and locks in moisture.
- Flavor upgrades. A pinch of cinnamon in the crust or a drop of almond extract in the filling takes the flavor up a notch.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 24 oz (675 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
For the topping:
- 1 can (15 oz) peach halves or slices, drained
- Optional: 2 tbsp peach jam (for glaze)
How to Make Baked Peach Cheesecake
- Prep the crust. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9‑inch springform pan. Bake for 8–10 minutes. Let cool slightly.
- Make the filling. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla.
- Bake the cheesecake. Pour filling over crust. Bake for 50–60 minutes, or until the center is almost set (it should still jiggle slightly).
- Cool gradually. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
- Chill completely. Remove from oven and cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for BEST texture!
- Top with peaches. Arrange peach halves and slices on top in a decorative pattern. Warm peach jam slightly and brush over peaches for a glossy finish (optional, but beautiful).
Make Ahead & Storage Tips
- Bake ahead for the best flavor. Cheesecake actually tastes BETTER the next day, baking it the day before serving gives the flavors time to develop!
- Refrigerate properly. Store the cheesecake covered in the fridge for up to 4–5 days.
- Peach topping. For the freshest look, add the peach topping the day you plan to serve. You can also add it up to 1 day ahead, but keep the cheesecake covered and chilled.
- Freezing option. The cheesecake (without peaches) can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then add peaches before serving.
- Serving tip. For the cleanest slices, use a sharp knife warmed in hot water and wipe between cuts.
We hope you LOVE this baked peach cheesecake as much as we do! It’s creamy, fruity, and such a beautiful dessert to serve for family gatherings, holidays, or just because.
Baked Peach Cheesecake
A creamy, dreamy baked peach cheesecake with a buttery graham cracker crust, silky cream cheese filling, and a sweet peach topping. Perfect for summer celebrations or any time you want a show‑stopping dessert!
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the filling
- 24 oz 675 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
For the topping
- 1 can 15 oz peach halves or slices, drained
- Optional: 2 tbsp peach jam for glaze
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9‑inch springform pan. Bake for 8–10 minutes. Let cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla.
- Bake: Pour filling over crust. Bake for 50–60 minutes, or until the center is almost set (slightly jiggly).
- Cool gradually: Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Chill: Remove from oven and cool to room temperature. Cover and refrigerate at least 4 hours or overnight.
- Top with peaches: Arrange peach halves and slices on top in a decorative pattern. Brush with warmed peach jam for a glossy finish, if desired.
Notes
- Bake cheesecake 1 day ahead for best flavor.
- Store covered in fridge for 4–5 days.
- Add peach topping the day of serving for freshest look.
- Freeze cheesecake (without peaches) for up to 1 month. Thaw overnight in fridge, then top with peaches before serving.
- For a GLUTEN-FREE version, use gluten‑free graham crackers or almond flour crust.
Don’t forget to leave a comment below, we’d love to hear how yours turned out (and if you tried any fun twists!). And if you’re saving this for later, be sure to share this pin and follow Panfetti on Pinterest for more delicious recipes.
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