Peachy and oh-so-tasty! It’s a Peach Cheesecake with a crunchy graham cracker crust.
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Praised for its velvety smooth texture and crisp, thick crust… this cheesecake will tenderly knock your socks off. I mean it, don’t knock it until you try it. I know cheesecake recipes can seem intimidating but this one calls for minimal ingredients and is quick and so very easy to create. What makes it special is that it includes both sour cream and cream cheese. The sour cream supports the underlying tang of the cream cheese and ultimately, you need a little of each to thin the batter and create a silkier, creamier texture. This cake is perfect for beginner bakers and those short on time. Who doesn’t love a homemade cheesecake filled with a ribbon of fresh peaches? It’s hard to pass up, even if you are not a huge fan of cheesecake, like me. This recipe might just convert you!
Is Peach Cheesecake Healthy?
Not exactly a healthy dessert but one that can easily be tweaked to fit dietary needs. Mix in finely ground pecans to the graham cracker crust for added nutrients. No pecans on hand? No worries, walnuts, almonds and cashews will do too! Nuts are naturally high in dietary fiber, rich in vitamins and minerals like magnesium, zinc, calcium, copper, phosphorus and potassium. You can also opt to use gluten-free crackers for your crust or leave them out altogether.
We live in a day and age where just about every dairy dip, spread and liquid has a vegan substitute available. Swap your butter, sour cream and cream cheese for vegan alternatives. I recommend you check out Kite Hill or Miyoko’s, they are my two favorite dairy-free brands. You can also substitute the butter with coconut oil if desired.
No water Bath necessary…
Despite its name, a cheesecake is technically not considered a cake. It’s a custard on a graham cracker crust. And because it’s a custard, it usually calls for a water bath cooking technique. Custards do best when you cook them on a lower heat and very slowly. Which is where water baths come in! They go a long way in preserving the rich and smooth texture of a baked custard by acting as a buffer for heat, so your custard bakes gently and evenly. The good news about this recipe is it does not call for a water bath. Not one bit!
INGREDIENTS
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 cups fresh peaches, peeled and sliced
- 1/4 cup peach preserves
INSTRUCTIONS
Crust
Combine and press crust ingredients.
Mix
Beat cream cheese, add sugar, vanilla, eggs, sour cream, and peaches.
Bake
Pour filling, swirl with preserves, bake, and cool.
Devour!
FAQs & Tips
Once cooked and cooled, store the cheesecake in an airtight container in the refrigerator. The cheesecake slices will keep in the refrigerator for up to 5 days, making it an easy make-ahead dessert.
Full-fat Greek yogurt is a thick and creamy yogurt with a tangy taste very similar to sour cream. If you don’t have any sour cream I suggest you substitute it with Greek yogurt. It is also lower in calories than sour cream.
It’s important the base of the cake is tightly packed together. The last thing you want is a creamy filling spilling all over the place. Make sure the graham cracker crust is well-pressed and evenly distributed for a solid base. Allow the crust to cool slightly after baking to help it set before adding the filling.
Serving Suggestions
Whipped cream is never a bad idea! Top your cheesecake with a fresh or store-bought whipped cream or pair it with an evening espresso. I also like to shave some orange zest on top for a pop of extra color. The best part about this dessert is the texture; fluffy and light while providing a delicate tang, giving it a distinctly summery vibe. Enhance, don’t mask the flavor with additional fruits like apricots, nectarines, figs, or plums. Additional fruits create beautiful toppings and give it a continued fruity dimension.
For more cheesecake inspiration check out the Cottage Cheese Cheesecake, Vegan Pumpkin Cheesecake, and these cute little Cheesecake Stuffed Strawberries.
Peach Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 cups fresh peaches peeled and sliced
- 1/4 cup peach preserves
Instructions
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Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
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In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
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Add eggs one at a time, fully incorporating each before adding the next. Blend in sour cream. Gently fold in sliced peaches.
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Pour the filling over the crust in the springform pan. Drop dollops of peach preserves on top and use a knife to create a swirl pattern.
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Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
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Remove the cheesecake from the oven and chill in the refrigerator for at least 6 hours or overnight.
Nutrition
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