Peaches and Cream Cheesecake
Indulge in the luscious, fruity delight of Peaches and Cream Cheesecake—a show-stopping dessert that perfectly balances creamy richness with the natural sweetness of fresh peaches. This decadent recipe features a buttery graham cracker crust, a velvety cheesecake filling studded with juicy peach pieces, and a cloud-like whipped cream topping. Garnished with vibrant slices of fresh peach, this dessert is as visually stunning as it is delicious. Perfect for summer gatherings, dinner parties, or a special treat, this cheesecake comes together with just 25 minutes of prep and offers a sophisticated yet approachable way to celebrate the season's best fruit. Whether you're a cheesecake enthusiast or searching for a peach-inspired masterpiece, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 120 grams Sour cream
- 300 grams Fresh peaches, peeled and diced
- 240 milliliters Heavy cream (for whipped topping)
- 30 grams Powdered sugar
- 100 grams Fresh peach slices (for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared 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 200 grams of granulated sugar with an electric mixer until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Gently fold in the sour cream and diced peaches until evenly incorporated.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to fully set.
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top of the chilled cheesecake.
Garnish with fresh peach slices before serving. Slice and enjoy!
Nutrition Facts
Calories |
6313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.7 g | 580% | |
| Saturated Fat | 267.0 g | 1335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1828 mg | 609% | |
| Sodium | 3790 mg | 165% | |
| Total Carbohydrate | 500.5 g | 182% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 373.7 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1229 mg | 95% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2084 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.
