Peaches Cream Cheesecake Recipe
Indulge in our Peaches Cream Cheesecake, a luscious blend of creamy cheesecake layered with fresh, juicy peaches and a hint of vanilla, all atop a buttery graham cracker crust.
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.
Topping
Method
Instructions
- 1
- 2
Make the filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and mix well. Beat in the eggs one at a time until just combined.
- 3
Combine and bake
Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 50-60 minutes until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour before removing.
- 4
Prepare the topping
In a small bowl, combine sliced peaches, sugar, and lemon juice. Let it sit for about 10 minutes to allow the sugar to draw out the juices from the peaches.
- 5
Serve
Once the cheesecake is completely cooled, top with the peach mixture. Refrigerate for at least 2 hours before serving for best flavor.