Fresh Peach Cheesecake
Indulge in the luscious flavors of summer with this Fresh Peach Cheesecake, a dessert that’s as stunning as it is delicious! Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a crown of juicy, sun-ripened peach slices glazed in sweet apricot jam, this cheesecake is the perfect blend of creamy and fruity. The recipe balances simplicity with elegance, requiring just 30 minutes of prep time before baking to golden perfection. Each bite delivers the tangy richness of cream cheese and sour cream, paired beautifully with the natural sweetness of fresh peaches. Ideal for dinner parties, potlucks, or a special family dessert, this chilled masterpiece will impress both the eye and the palate. Make it ahead and enjoy a refreshing, show-stopping treat that celebrates the season’s finest fruit!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 cups fresh peaches, sliced
- 0.25 cups apricot jam
- 1 tablespoon water
Instructions
Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust, then set aside.
In a large mixing bowl, beat the cream cheese and 1 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture, blending until combined.
Add the eggs one at a time, beating on low speed after each addition, just until combined to avoid overmixing.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, arrange the fresh peach slices neatly on top of the chilled cheesecake.
In a small saucepan over low heat, warm the apricot jam and water until the jam is smooth and slightly thin.
Use a pastry brush to gently glaze the peach slices with the apricot mixture to give them a glossy finish.
Carefully remove the springform pan's sides, slice the cheesecake, and serve chilled. Enjoy!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 39.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
