Affiliate Statement

Best Baking Tips is supported by our audience. When you purchase through one of our links, we may earn a small affiliate commission.  As an Amazon Associate I earn from qualifying purchases. Your cost is not affected.


3 Ways to Enjoy Peach Cheesecake

With these 3 Ways to Enjoy Peach Cheesecake, the only question is which will you try first? Moreover, while many of today’s cheesecakes are the no-bake variety, they just can’t measure up to the baked variety. Each of these 3 ways to enjoy peach cheesecake offers a slightly different variation.


Our 3 recipes for peach cheesecake include:

  • Peaches and Cream Cheesecake
  • Peach Ricotta Cheesecake
  • Peach Cobbler Cheesecake



The first of our Peach Cheesecake Recipes: Peaches and Cream Cheesecake


peach cheesecake, 3 ways to enjoy

Peaches and Cream Cheesecake

Sometimes I just crave cheesecake, the kind that bakes up so creamy and rich, topped with delicious peaches (or other fruit, depending on the season). This recipe never fails to impress!
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
cooling time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 548 kcal


Ingredients for the Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter softened or melted
  • 2 tablespoons Sugar

Ingredients for the Filling

  • 1 cup peaches peeled and sliced, divided (for puree)
  • 3/4 cup Sugar
  • 24 ounces cream cheese softened (3- 8 oz packages)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour

Glazed Peach Topping

  • 1/2 cup Sugar
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup water
  • 2 cups peaches peeled and sliced
  • 1 teaspoon lemon juice


Make the Crust

  • First, preheat the oven to 350°F. Lightly spray an 8-inch springform pan with nonstick cooking spray. Alternatively, line with parchment paper.
  • Next, in a medium bowl, combine the Graham cracker crumbs, butter, and sugar; stir to moisten the crumbs.
  • Third, press crust into the bottom and slightly up the sides of the springform pan.
  • Fourth, in the center of the oven for 6 minutes or until crumbs just begin to brown.
  • Finally, remove from oven; cool. Leave oven on.

Make the Filling

  • Purée peaches in a food processor until smooth. Divide in half and set aside.
  • In the mixer bowl, beat cream cheese on a medium speed
  • Gradually add sugar and beat until smooth.
  • Add eggs, one at a time; beat until light and whipped.
  • Beat in vanilla, sour cream, and puréed peaches;
  • Stir in flour.
  • Pour mixture into prepared crumb crust.
  • Wrap the bottom and sides of the springform pan in foil and set the pan on a baking sheet that has sides.
  • Set the baking sheet on the middle rack of the oven, pour one-half inch of hot water onto the baking sheet. Now, carefully push the rack in and close the oven door.
  • Bake for 10 minutes then reduce oven temperature to 325 F. Bake for one hour or until set. Cheesecake is done when a knife inserted in the center comes out clean. The cake should still jiggle a bit when moved.
  • Remove from oven and from the water bath and cool for about one hour.
  • Cover and chill until ready to serve.

Prepare the Glazed Peach Topping

  • Whisk together the sugar, cornstarch, and water in a saucepot over medium heat. Bring to a boil.
  • Fold in reserved peach puree and peach slices, bring the mixture back to a boil, stirring constantly Reduce heat and simmer 1 to 2 minutes or until sauce is thickened and translucent. Do not overcook the peaches.
  • Remove from heat. Stir in lemon juice and let cool.
  • Chill until ready to serve.
  • Finally, to serve, arrange cooked peaches decoratively over top of cheesecake. Allow the sauce to drip down the sides.


Use fresh or frozen peaches for this recipe. Or, substitute equal amounts of your favorite fruit!


Calories: 548kcalCarbohydrates: 56gProtein: 9gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 145mgSodium: 392mgPotassium: 292mgFiber: 1gSugar: 45gVitamin A: 1455IUVitamin C: 4mgCalcium: 122mgIron: 1mg
Keyword cheesecake, peaches
Tried this recipe?Let us know how it was!


Our 2nd Peach Cheesecake Recipe: Peach Ricotta Cheesecake


peach cheesecake, 3 ways to enjoy

Peach Ricotta Cheesecake

This recipe reminds me of a delicious version my Italian friend used to make for special occasions. Ricotta provides a depth and richness that most cheesecake recipes lack. Don't wait for a special holiday, though. Surprise your family with this incredible cheesecake! (see important notes at the bottom of the recipe before starting)
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
cooling time 4 hours 20 minutes
Course Dessert
Cuisine American, Italian
Servings 10 servings
Calories 433 kcal



  • 32- oz whole-milk ricotta cheese 1 container, drained overnight (at least 8 hours) see notes below
  • 3 cups pecans chopped
  • ¼ cup brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons tapioca starch divided
  • 1 egg white whisked until frothy
  • 4 peaches peeled and pitted, divided
  • 8 oz cream cheese at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 2 Tbsp. lemon juice divided
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • Fresh mint Optional


Make the Cheesecake

  • Preheat oven to 350°F.
  • Spread chopped pecans in a single layer on a rimmed baking sheet, and bake in preheated oven until fragrant and lightly toasted, about 10 minutes.
  • Remove from oven, and cool on baking sheet 20 minutes.
  • Process pecans in a food processor until finely ground.
  • Transfer to a medium bowl. Add brown sugar, salt, and 1 tablespoon of the tapioca starch; whisk to combine.
  • Add beaten egg white, and whisk just until blended.
  • Using dampened fingers, press pecan mixture onto bottom and up sides of a lightly greased 9-inch springform pan, making crust about 1/8 inch thick.
  • Place a large pan of water on the bottom rack of the oven.
  • Put the drained ricotta into a food processor.
  • Add 1 peach to ricotta. Process 30 seconds; scrape down sides.
  • Add cream cheese, granulated sugar, eggs, and remaining 2 tablespoons tapioca starch. Process 30 seconds; scrape the sides.
  • Now add lemon zest, vanilla extract, salt, almond extract, and 1 tablespoon of the lemon juice. Process until smooth, stopping occasionally to scrape the sides.
  • Transfer batter to the prepared crust. Place on the center rack of the oven, above the pan of water.
  • Bake in preheated oven until top puffs up and begins to brown and center of cheesecake seems almost set (it should still jiggle a little), about 1 hour and 10 minutes.
  • Transfer cheesecake to a wire rack, and cool 4 hours. If you prefer, cover and refrigerate overnight, instead of the 4 hours. The cheesecake will settle slightly as it cools.
  • Thinly slice the remaining peaches. Toss the peach sliceswith the remaining 1 tablespoon lemon juice in a large bowl. This helps retain the color.
  • Arrange the sliced peaches on top of the cheesecake. Garnish with fresh mint, if desired.


To Drain the Ricotta, place it in a cheesecloth-lined colander. Set colander in a bowl, and cover colander and bowl with plastic wrap. Chill 8 to 12 hours to drain.


Calories: 433kcalCarbohydrates: 39gProtein: 6gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 62mgSodium: 210mgPotassium: 299mgFiber: 4gSugar: 33gVitamin A: 571IUVitamin C: 6mgCalcium: 58mgIron: 1mg
Keyword cheesecake, peaches
Tried this recipe?Let us know how it was!


Our 3rd Peach Cheesecake Recipe: Peach Cobbler Cheesecake


peach cheesecake, 3 ways to enjoy

Peach Cobbler Cheesecake

Our Peach Cobbler Cheesecake combines the deliciously creamy New York Style Cheesecake with a classic southern Peach Cobbler. What an incredible and decadent dessert combo! This melt-in-your-mouth combo will impress your entire crowd! Our cheesecake topped with peaches offers everything you love about summer peach cobbler and cheesecake. And, it’s all in one easy dessert recipe!
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 419 kcal



    Peach Filling and Topping:

    • 8 large peaches pitted, peeled and sliced about 1/2 inch thick
    • ½ cup Brown sugar
    • ½ cup sugar
    • 1 Tablespoon lemon juice
    • 2 Tablespoons corn starch
    • 2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg

    Graham Cracker Crust:

    • 3 cups graham cracker crumbs
    • ¾ cup unsalted butter melted

    Cheesecake Layer:

    • 3 8 oz pkg cream cheese softened
    • ¾ cup sugar
    • 2 teaspoons vanilla extract
    • 1/3 cup sour cream
    • 4 large eggs slightly beaten
    • 2 Tablespoons corn starch

    Cobbler Topping:

    • 1 cup all-purpose flour
    • 1/2 cup brown sugar
    • 1/4 cup sugar
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1/2 cup unsalted butter cold and cut into small pieces
    • ¼ cup boiling water



      Peach Filling and Topping:

      • In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden or silicone spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.

      Graham Cracker Crust:

      • Line the bottom of 9 - inch springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan when baking in water bath. Set aside.
      • Preheat the oven to 425 F.

      Make the crust

      • To make the crust, use a fork to whisk together graham cracker crumbs and melted butter until all evenly moistened.
      • Press the mixture into the bottom of springform pan and place in the fridge or freezer while making the filling.

      Cheesecake Filling:

      • Beat together softened cream cheese with sugar and vanilla, until smooth and creamy
      • Mix in sour cream and corn starch. Add slightly beaten eggs and mix on low just to combine. Do not overmix the batter.
      • Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top.
      • Place springform pan in large baking or roasting pan, then pour hot water into the pan, until it reaches halfway up the springform pan.
      • Bake 13-15 minutes, until the top is set.
      • Turn down the oven temperature to 350 F.
      • Remove the pan from the oven and arrange a thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.
      • Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven.
      • Bake about 40-45 minutes at 350 F, until the cheesecake is still slightly jiggly in the center.

      Cobbler Topping:

      • While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder.
      • Cut in cold butter with a fork. Add boiling water and stir. Set aside.
      • When the cheesecake is almost baked (the top will be set ) remove it from the oven.
      • Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping reaches a nice golden-brown color.
      • Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour.
      • Remove it from the water bath and place on a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.
      • When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto a serving plate.
      • When ready to serve, top the cake with remaining peaches and sauce. For even more amazing flavors, reheat the sauce before drizzling over the cake.
      • Store in the fridge.


      Calories: 419kcalCarbohydrates: 61gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 232mgPotassium: 253mgFiber: 2gSugar: 43gVitamin A: 829IUVitamin C: 6mgCalcium: 65mgIron: 2mg
      Keyword cheesecake, peach
      Tried this recipe?Let us know how it was!


      There you have them, 3 Ways to Enjoy Peach Cheesecake

      We hope that you enjoyed learning about the 3 ways to enjoy peach cheesecake.

      Which one will you try first?

      In addition, yes, making homemade baked cheesecake does take more time than buying from the store or even making a no-bake cheesecake. But try one or more of these recipes. I am sure you will agree that the extra time and effort are well-spent! Furthermore, the 3 ways to enjoy peach cheesecake is great bonding for you and your family

      Moreover, remember, your family loves having a special dessert occasionally, too. Please don’t save this one for company-only times.




      Read More





      Best Baking Tips

      Equivalents Chart


      * * * * *



       Use this handy chart to make baking easier!



      You have Successfully Subscribed!

      Pin It on Pinterest

      Share This