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!
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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)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.
Step 2
In a mixing bowl, combine graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the texture resembles wet sand.
Step 3
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.
Step 4
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar with an electric mixer until smooth and creamy.
Step 5
Add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6
Gently fold in the sour cream and diced peaches until evenly incorporated.
Step 7
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 8
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Step 9
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 10
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to fully set.
Step 11
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.
Step 12
Garnish with fresh peach slices before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (2133.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6313.3 |
| Total Fat 452.7g | 0% |
| Saturated Fat 267.0g | 0% |
| Cholesterol 1828.4mg | 0% |
| Sodium 3790.2mg | 0% |
| Total Carbohydrate 500.5g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 373.7g | |
| Protein 88.8g | 0% |
| Vitamin D 235.0IU | 0% |
| Calcium 1229.3mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 2084.0mg | 0% |
Source of Calories