Just Peachy Cheesecake
Experience the ultimate fusion of creamy decadence and fruity sweetness with our Just Peachy Cheesecake recipe. This luxurious dessert starts with a buttery graham cracker crust that serves as the perfect base for an ultra-smooth, vanilla-infused cream cheese filling. Topped with a vibrant, homemade peach compote made from fresh, juicy peaches, a hint of lemon, and a glossy cornstarch glaze, this cheesecake is as visually stunning as it is delicious. With just 25 minutes of prep time and step-by-step instructions to ensure a crack-free bake, this dessert is ideal for summer gatherings, special occasions, or any time you crave a luscious and refreshing treat. Serve chilled and savor the irresistible combination of tangy, creamy, and fruity bliss!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 fresh peaches, peeled and sliced (for topping)
- 2 tablespoons granulated sugar (for peach topping)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until well combined.
Beat in the eggs one at a time, mixing just until incorporated. Avoid overmixing.
Pour the cream cheese mixture over the cooled crust and spread it evenly.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
To prepare the peach topping, add the sliced peaches, 2 tablespoons of granulated sugar, and lemon juice to a medium saucepan over medium heat. Cook for 5–7 minutes, stirring gently, until the peaches begin to release their juices.
In a small bowl, whisk together the cornstarch and water. Add the mixture to the peaches and cook for another 2–3 minutes, or until the topping thickens. Remove from heat and let cool.
Once the cheesecake is fully set, spoon the cooled peach topping over the cheesecake.
Slice, serve, and enjoy your Just Peachy Cheesecake!
Nutrition Facts
Calories |
5883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 228.2 g | 1141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 537.5 g | 195% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 383.7 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1238 mg | 95% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2053 mg | 44% | |
*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.
