This peach cheesecake is what summer tastes like, juicy peaches, a creamy filling, and a vanilla wafer crust that pulls it all together. It’s fresh, rich, and just the thing to make when peaches are at their peak.
Sweet Peaches Meet a Creamy Classic
Peach season is a whole thing around here. I live right in the middle of orchard country, so when the peaches start rolling in, I get a little peach-happy. I’ll slice them into my cereal, toss them on toast, bake them into cobblers, crisps, and yes, this dreamy, creamy Peach Cheesecake.
This isn’t your average peach dessert. It’s layered. Literally. You’ve got a buttery vanilla wafer crust, a thick layer of smooth cheesecake filling, sweet peaches that get all saucy on the stovetop, and then (if you’re feeling fancy) a peach jam glaze on top. It’s rich and bright and summery without being too sweet. Basically, it tastes like summer vacation on a fork.
If you’re into fruity bakes, you should definitely check out this easy peach cobbler with a golden biscuit top or these peach muffins with a cinnamon crumb topping, both great for using up the extras.
Why This Cheesecake Works
I’ve made a lot of cheesecakes over the years (probably more than I should admit), and this one hits that sweet spot: sturdy but creamy, flavorful but not fussy. The peach flavor isn’t just tossed on top, it’s built right into the layers.
Wanna save yourself some time? You can use a graham cracker crust. Just bake it first so it doesn’t get soggy. I prefer vanilla wafers because they let the peach flavor shine without competing. Graham can be a little loud sometimes.
Although this recipe has a few steps, it’s a no-fail cheesecake that just melts in your mouth. It’s so simple to make and is the perfect summer dessert for parties, potlucks, or any type of gathering.
Your Peach Cheesecake Pantry List
You’ll need four main ingredients to make this recipe. Make sure to check the recipe card for the full list.
- Vanilla wafers: These are the base for the crust. You can also use graham crackers if that’s what you have.
- Peaches: Fresh peaches will give you the best flavor. You can use frozen in a pinch, but you will need to thaw and drain them well before using them.
- Cream cheese: Use the full-fat block version for the best texture and flavor. Don’t use the kind that comes in a tub.
- Peach Jam: Optional, but it adds a nice glaze on top and brings out the peach flavor.
When Life Gives You Peaches, Make Cheesecake
Step One: Make the Crust
Pro tip: Use a blender, food processor, or a rolling pin with a plastic bag to make the vanilla wafer crumbs.
Step Two: Prep the Peaches
Step Three: Mix the Filling
Pro tip: Use room temperature ingredients, especially the cream cheese and eggs. If you forget to let your cream cheese sit out, learn how to soften cream cheese quickly.
Step Four: Layer and Bake
Step Five: Cool and Chill
Turn off the oven and crack the door open to let the cheesecake cool gently. Once it’s at room temp, pop it in the fridge for a few hours to firm up.
Pro tip: Look for a slight jiggle in the center, kind of like set Jell-O. The edges should be firm. Overbaking can cause cracking and a dry texture, so it’s better to err on the side of slightly underdone. The cheesecake will continue setting as it cools.
Step Six: Add the Topping
Tips From a Peach-Obsessed Baker
- Don’t skip the water bath, it keeps the texture creamy and helps prevent cracks.
- If your peaches are underripe, you can still use them. Just cook them a little longer with a touch more sugar.
Don’t Forget!
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Ingredients
Crust:
- 4 cups vanilla wafers
- ¼ cup brown sugar
- ½ cup butter melted
Peaches:
- 2 cups peeled and sliced peaches
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Cheesecake:
- 4 8 ounce packages cream cheese, room temp
- 1 cup sugar
- 5 eggs room temp
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
Topping:
- Peach jam
- 1 teaspoon lemon juice
- 1-2 tablespoons water
Instructions
Crust:
- Process vanilla wafers in a food processor until finely ground. Add brown sugar and process to combine. Pour in melted butter and process. Place in a 9 inch springform pan. Use your fingers to pat it into place going up about an inch on the sides. Use a metal measuring cup to tap it firmly in place. Refrigerate for 10 minutes.
- Place a sheet of parchment paper over the pan and add pie weights pushing them out to the sides of the pan. Bake at 375º for 8 minutes. Place on a wire rack to cool. Once cool, wrap the outside of the pan with foil.
Filling:
- Preheat the oven to 350º.
- Add sliced peaches to a saucepan with 2 tablespoons sugar and lemon juice. Cook over medium heat until the peaches are slightly softened, about 5 minutes. Remove to a bowl and refrigerate to cool. Once cooled, drain the liquid.
- Beat the cream cheese in a stand mixer until fluffy, about 2-3 minutes. Slowly add the sugar. Add eggs one at a time, beating after each addition. Add the vanilla and lemon zest and beat to combine.
- Pour half of the cream cheese mixture into the springform pan. Add the peaches, placing them evenly around the pan. Pour the remaining cream cheese mixture over the top of the peaches. Place the pan in a larger pan and place in the oven. Pour hot water into the larger pan so that it comes up about half way. Bake for 65-70 minutes until the center is slightly firm. Turn off the oven and open the door about 8 inches. Allow it to cool in the oven for 1 hour. Remove and cool on a wire rack. Chill for at least 4 hours before removing the sides of the springform pan.
Topping:
- Add jam and lemon juice to a saucepan and bring to a simmer. If thick, add 1-2 tablespoons of water until it is just thin enough to spread. Let cool and spread over the top of the cooled cheesecake before it has refrigerated.
Notes
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- You can use frozen peaches, just let them thaw first.
I will try this weekend. Looks easy and delicious!! Yummy
The cheesecake portion says to add sugar but does not have amount listed???
I’m so sorry, with all the testing, I forgot to add the amount. It is 1 cup.