Peach Cheesecake! Ultra creamy cheesecake flavored with fresh peaches and topped with a gorgeous peach mirror glaze. A buttery graham cracker crust complements the velvety cheesecake layer.

Peaches are really only worth eating when they’re in season. Mostly, I prefer them as they are, in all their fuzzy, juicy glory. But hey, why not create a truly special treat while peaches are bountiful?

This dessert offers a twist on the classic cheesecake, with a smooth texture and lovely fruit flavor from the fresh peaches.

Whether you’re an experienced baker or a beginner, this easy-to-follow recipe allows you to enjoy a pure taste of summer.

Ingredients For Peach Cheesecake

INGREDIENTS for making peach cheesecake in glass bowls on a white surface.

Peach Glaze Ingredients

ingredients for peach glaze in glass bowls on a white surface.

Ingredient Notes

Peaches – Very ripe fresh peaches are your best option for this recipe. You can use frozen peaches when peaches are out of season. Weigh the peaches after peeling and pitting.
Cream Cheese – Use only full-fat cream cheese for this recipe.
Sour Cream – Adds a tangy note to the flavor of the cake.
Lemon juice – Sparks the flavor of the peaches.
Gelatin – The glaze has just enough gelatin so it stays on the cake when it’s sliced.

How to make Peach Cheesecake

See the recipe card for detailed measurements and instructions.

Mixing graham cracker crust. Crust in a cake pan.

Toss the melted butter with the graham cracker crumbs.
Press the crumbs into the prepared pan and bake until golden and fragrant.

Cheesecake batter with peach puree and eggs being added.

Mix the cream cheese and sugar until smooth.
Add the sour cream.
Add the peach puree.
Add the eggs.

Cheesecake batter pouring into pan. Water pouring between pans. Cheesecake baked on a rack.

Pour the cheesecake batter over the baked crust.
Set the pan into a larger pan and pour water to come half way up the pan.
Bake the cake, cool to room temperature, then refrigerate until very cold.

A cake pan upside down with a blow torch. A cake upside down. A cake on a cake stand with frosting border.

Use a blow torch to release the cake if you used a regular cake pan. If you used a springform pan, scrape the sides of the pan to separate the cake then release sides of the pan.
Flip the cake right side up onto a serving tray. If you used a springform pan, lift the cake off the bottom of the pan and slide it onto the serving tray.
Pipe a border of cream cheese frosting and refrigerate the cake while you make the peach glaze.

Gelatin blooming. Peaches in a food processor. A bowl of peach puree and a bowl of gelatin.

Bloom the gelatin in cool water.
Puree the peach with the sugar, lemon juice and salt.
Briefly microwave the gelatin to melt it.

A bowl of peach puree pouring into melted gelatin. Whisking gelatin mix.

Pour a little of the puree into the warm gelatin.
Whisk to combine.
Add the gelatin into the puree and whisk until smooth.

A cup of peach glaze pouring onto a cheesecake with frosting border.

Pour the glaze over the cold cake and chill until the glaze is set.

Pastry Chef tips for making cheesecake

To avoid lumps of cream cheese in the batter, make sure the cream cheese is softened to room temperature before mixing. Thoroughly scrape the bowl and beater after mixing the cheese and sugar and after each addition of eggs to the batter.
Do not mix the batter on high speed, especially after the eggs are added. Over mixing aerates the batter, causing it to puff up and crack as it bakes.
When the cake comes out of the oven run a paring knife around the top edge of the cake to separate it from the pan. This will help prevent cracking as the cake cools .
Chill the cake completely in the refrigerator before unmolding. As long as the cake is completely chilled it will be firm enough to flip out of a regular cake pan without cracking.

How to work ahead:

Peach Cheesecake can be baked and refrigerated 3-4 days before serving.
The peach glaze topping can be made several days ahead and refrigerated or frozen. Re-melt the glaze before pouring onto the cake.

Storage

Previously chilled Peach Cheesecake can be held for 2-3 hours at cool room temperature.
The cheesecake will keep in the refrigerator for up to a week.
Individual slices of leftover peach cheesecake can be frozen for up to a month.

More Cheesecake Recipes

More Peach Recipes

a slice of peach cheesecake on a white plate.

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a slice of peach cheesecake on a white plate with a fork.

Print Recipe

4.67 from 3 reviews

Peach Cheesecake Recipe

By: Eileen Gray

Ultra creamy peach cheesecake topped with peach glaze and set on a graham cracker crust.

Prep Time30

Bake Time50

Chilling Time4

Total Time5 20

16 servings

Save Recipe

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs (7 ½ oz)
2 oz granulated sugar (¼ cup)
½ teaspoon ground cinnamon
3 oz butter (melted)

Cheesecake

8 oz very ripe peaches (about 2 medium, weight after peeling and pitting.)
1 teaspoon lemon juice
16 oz cream cheese (room temperature)
6 oz granulated sugar (¾ cup)
8 oz sour cream (1 cup)
½ teaspoon vanilla extract
3 large eggs (whisked together)

Assembly

½ recipe Cream Cheese Frosting

Peach Mirror Glaze

1 teaspoon unflavored gelatin powder
2 oz water (cool)
6 oz very ripe peach (weight after peeling and pitting)
2 oz granulated sugar (¼ cup)
1 teaspoon lemon juice
⅛ teaspoon table salt

Instructions

Preheat the oven to 350 °F. Line the bottom of a 9" cake pan or springform pan with a parchment paper round. If you're using a spring form pan wrap the outside of the pan with a piece of aluminum foil to cover the bottom and sides.

To make the Crust

Combine 1 ½ cups graham cracker crumbs, 2 oz granulated sugar and ½ teaspoon ground cinnamon in a small bowl. Pour 3 oz butter (melted) over the crumbs and toss to combine. Dump the crumbs into the cake pan and press to an even layer. Bake the crust for 10 minutes until fragrant and lightly browned. Reduce the oven temperature to 325 °F.

Make the cheesecake batter

Pulse 8 oz very ripe peaches with 1 teaspoon lemon juice in a food processor until chunky puree. You can also chop the peaches by hand to make a chunky puree. Set the puree aside.
Combine the softened 16 oz cream cheese and 6 oz granulated sugar in a mixing bowl. Mix on medium speed to combine the ingredients, scraping the bowl and beaters often to avoid lumps.
Once the mix is smooth, add 8 oz sour cream, the peach puree and ½ teaspoon vanilla extract. Scrape the bowl. Whisk together 3 large eggs and add them in two stages, scraping well after each addition. Mix just until the eggs are combined, do not over mix.
Pour the batter into the cake pan. Set the pan into a sheet pan or roasting pan. Set the pan into the middle rack of the oven and pour water to come at least ½ way up the side of the cake pan.
Bake until the cake softly jiggles as a mass when the pan is shaken, about 45-50 minutes.
Remove from the oven and cool for 10 minutes. Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools). Refrigerate several hours or overnight.

Assembly

Remove the cold cheesecake from the refrigerator. If you used a spring form pan run a knife around the edges of the cake and release the pan.
If you used a regular cake pan, set the cold cake pan into a bowl of very hot water for 20-30 seconds to release the sides. Run a warm knife around the sides of the cake. Place a plate or cardboard cake circle covered with plastic wrap on top of the cake pan. Immediately flip the cake over and remove the pan and the parchment circle. Flip the cake over onto a serving plate.
Pipe a border of cream cheese frosting around the edge of the cake. Return the cake to the refrigerator to chill while you make the peach mirror glaze.
Sprinkle 1 teaspoon unflavored gelatin powder over 2 oz water in a microwave safe bowl. Set aside to bloom.
Puree 6 oz very ripe peach with 2 oz granulated sugar 1 teaspoon lemon juice and ⅛ teaspoon table salt in a food processor or blender. You should end up with ½ cup of puree. Add water to bring it up to ½ cup if needed. If the puree is cold, warm in the microwave briefly to bring it up to room temperature.
Heat the gelatin in the microwave until it is melted, about 20 seconds. Whisk a few tablespoons of the peach puree into the gelatin then add the gelatin mixture to the puree and whisk until smooth.
Remove the cheesecake from the refrigerator and pour the peach glaze over the cake to fill within the frosting border. Chill until the glaze is set.