Description
Summer Peach Cheesecake is a refreshing dessert that combines the natural sweetness of fresh peaches with a creamy, smooth cheesecake base, perfect for warm weather gatherings or any time you crave a light yet indulgent treat.
Ingredients
Units
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- 3–4 fresh ripe peaches, peeled and sliced
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1–2 tbsp all-purpose flour or cornstarch (for thickening peach topping)
- 1 prepared graham cracker crust or digestive biscuit crust
- 2 tbsp unsalted butter (for crust)
- Optional: cinnamon or nutmeg for peach topping
Instructions
- Preheat oven to 325°F (163°C). Prepare crust by pressing mixture into a springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Pour batter into cooled crust and bake for 50-60 minutes until set but slightly jiggly in the center.
- Meanwhile, prepare peach topping by combining sliced peaches, sugar, lemon juice, and optional spices in a saucepan over medium heat.
- Stir in flour or cornstarch to thicken, cooking until peaches soften and topping thickens. Cool completely.
- Once cheesecake is room temperature, spread peach topping evenly over it.
- Refrigerate assembled cheesecake for at least 4 hours or overnight before serving.
Notes
- Add fresh mint or basil to peach topping for a herbal twist.
- Use ginger snap crust for extra spice and texture.
- Mix white chocolate chips into cheesecake batter for added sweetness.
- Top with whipped cream or toasted almonds for garnish.
- Substitute peaches with nectarines or apricots as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg