This peaches and cream cheesecake is the perfect blend of creamy and fruity, making it an irresistible summer treat. With a buttery graham cracker crust, a velvety cream cheese filling, and a topping of fresh peaches, it’s a dessert that screams summer.
Why This Recipe Works
- The combination of fresh peaches and creamy cheesecake creates a perfect balance of flavors.
- Using a water bath ensures the cheesecake bakes evenly without cracking.
- The graham cracker crust adds a delightful crunch that contrasts beautifully with the smooth filling.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, sliced
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
Instructions
Prepare the Crust
Mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let it cool.
Make the Filling
Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla and sour cream. Pour the filling over the cooled crust.
Bake the Cheesecake
Wrap the springform pan in aluminum foil and place it in a water bath. Bake at 325°F for 55 minutes, then turn off the oven and let the cheesecake sit for another hour.
Add the Topping
Arrange the sliced peaches on top of the cooled cheesecake. Refrigerate for at least 4 hours before serving.
Tips and Tricks
For a smoother filling, make sure all ingredients are at room temperature before mixing. To prevent cracks, avoid overmixing the batter and cool the cheesecake slowly in the oven. For a glossy peach topping, brush the peaches with a little apricot jam.
Recipe Variations
- Swap peaches for strawberries or blueberries for a different fruit flavor.
- Add a layer of peach jam between the crust and filling for extra peachiness.
- Use a chocolate cookie crust instead of graham crackers for a chocolatey twist.
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but make sure to drain them well to avoid adding extra moisture to the cheesecake. Fresh peaches are recommended for the best flavor and texture.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly. It will continue to set as it cools.
Can I make this recipe gluten-free?
Yes, simply use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.
Summary
This peaches and cream cheesecake is a delightful summer dessert that combines the freshness of peaches with the richness of cream cheese. Follow the tips for a perfect bake every time.