Peaches & Creme Cheesecake Recipe
Indulge in our Peaches & Creme Cheesecake, featuring a creamy, velvety cheesecake topped with luscious peach slices and a hint of vanilla.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Method
Cheesecake Filling
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are coated with butter.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until set. Remove from oven and let cool.
- 3
Make the Cheesecake Filling
In a large mixing bowl, beat together the cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and eggs, mixing until well combined and smooth.
- 4
Add Peaches
Gently fold in the diced peaches into the cheesecake batter. Pour the filling into the cooled crust.
- 5
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool inside for an hour.
- 6
Cool and Chill
Remove from the oven and refrigerate for at least 4 hours or overnight.
- 7
Serve
Carefully remove the sides of the springform pan, slice, and serve chilled. Enjoy your Peaches & Creme Cheesecake!
