This peach cheesecake is creamy, fruity, and so delicious! There are peaches folded in the batter, layered on top, and in the fabulous peach compote (which is optional, but highly recommended)! Every bite is filled with the juicy, luscious fruit and is totally irresistible!
If you've got fresh, ripe peaches on hand, this is a great recipe to use them. This is a simple cheesecake recipe that requires no waterbath or fancy techniques. A creamy, dreamy cheesecake that can be easily made in advance - it really does well chilling overnight and tastes even better the next day!
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Why You'll Love This Recipe
✨ Super easy to make! This peach cheesecake recipe is very straightforward. No water bath, no fancy equipment or techniques - making this a wonderful recipe for new bakers too!
✨ This cheesecake is packed with fresh peaches! Smooth, velvety, tangy cream cheese goes so well with sweet, juicy peaches. This is really a summer must-try bake!
✨ A great make-ahead recipe! Overnight chilling not only helps the cheesecake set well but also allows the flavors to develop beautifully. Great for stress-free entertaining!
✨ This recipe is easily adaptable with other fruits. Try my cherry cheesecake or apple crumble cheesecake!
Recipe Ingredients
Cookie crust: I used Marie biscuits and melted butter. Feel free to use Graham crackers or Digestive cookies instead.
Peaches: Fresh peaches are the best for this cheesecake recipe. But you can use frozen or even canned peaches. Please drain them very well, pat them dry with a paper towel.
Cream cheese: Softened full-fat cream cheese is the best here. Use store-bought or homemade cream cheese. You can also try baking this cheesecake with ricotta cheese as I did for my baked mango cheesecake.
Sugar: Regular granulated sugar works well here.
Greek yogurt: Full-fat Greek yogurt will give you a very smooth and rich texture. You can use cream instead.
Eggs: Use room temperature eggs.
Flour: I used all-purpose flour. You can also use cornstarch. Flour helps with a firmer texture and also stabilizes the batter.
Please see the recipe card below for full information about ingredients and quantities.
How To Make Easy Peach Cheesecake
Make The Crust
Use an 8" spring-form pan for this recipe. If you're using a 9" pan, the cheesecake will be slightly flatter and may bake a few minutes quicker.
Step 1: Crush Marie biscuits (or graham crackers or digestives).
Step 2: Combine the biscuit crumbs with melted butter.
Step 3: Spread the mixture on the base of your spring-form pan.
Step 4: Press and pack tightly, and then set to bake for 10 minutes.
Make The Filling
Step 5: While the crust bakes, combine the softened cream cheese with sugar.
Step 6: Add in Greek yogurt and follow it by beating 2 eggs, one at a time.
Step 7: Add flour and vanilla extract. Whisk well till you have a nice, smooth batter.
Step 8: Dice your peaches (no need to peel them) and toss them with a handful of flour. The flour coating ensures that the fruit doesn’t sink to the bottom of the cheesecake.
Step 9: Fold the peaches into the batter and pour it into your pan.
Step 10: Top the batter with a few chopped peaches and bake for 1 hour.
Step 11: Your peaches and cream cheesecake is done when the top of the cake looks cooked and the center is a bit wobbly. Let the cheesecake cool in the oven, with the oven door slightly ajar, for 20-30 minutes. After that, allow the cake to cool completely on the counter and then transfer to the refrigerator for at least 8 hours.
Final step: Remove carefully from the pan and place it on your serving plate. Spoon over the peach compote and serve!
How To Make Peach Compote
This peach compote is totally optional, but I really can't recommend this enough! Put it on top of the baked peach cheesecake, and it will elevate this dessert to another level!
And if you have any leftovers, use as a topping for your ice cream or yogurt. Or put it on pancakes, crepes, or waffles! Yum!
- Dice the peaches (no need to peel them)
- Cook them in water with half a vanilla bean and sugar (the amount depends on how sweet your fruits are)
- Simmer for 10 to 15 minutes, till the peaches have softened, and the thick compote is speckled with vanilla
- For a brighter taste, squeeze a splash of lemon juice
- Or make it boozy- add whiskey, rum, or brandy (like I did)
Pro Tips
- Please make sure all the ingredients are at room temperature. This will ensure easier blending and will give a smooth, creamy texture to the baked peach cheesecake.
- Don't crank up that oven! Use low heat. Typically, cheesecakes are baked in a water bath to regulate the temperature. That’s how they get their creamy mouthfeel that is similar to a dense custard rather than a cake crumb without breaking the surface. But I’ve found that baking at a lower heat and for longer works in the same way.
- Cool the cheesecake gradually. When the center is wobbly and the top looks cooked, leave the oven door ajar and let the cake sit in there after switching off the heat. Then chilling it for a minimum of 8 hours or overnight in the refrigerator works the best.
- While fresh peaches are preferred for this peaches and cream cheesecake, you can use frozen peaches. Make sure the frozen peaches are thawed and drained well. Pat them dry with a paper towel before tossing with flour as we did with the fresh peaches.
- Canned peaches will work too. Rinse and drain them well. Pat them dry and use as mentioned in the recipe card.
- For an eggless version, check out my saffron cardamom cheesecake!
How To Store
Store the baked peach cheesecake in an air-tight container for upto 5 days. You can also freeze the cheesecake (without the compote) for upto 1 month. Thaw in the refrigerator and serve with fresh peach compote!
📖 Recipe
Peach Cheesecake
Ingredients
Cookie Base
- 1 1/4 cup Marie biscuits, finely crushed You can also use Graham crackers or Digestive cookies.
- 1/3 cup Butter, melted
Cheesecake Filling
- 2 cups Cream cheese, at room temperature
- 1 cup Sugar
- 2 Eggs ( room temperature)
- 1/3 cup Plain Greek yogurt, at room temperature
- 1/4 cup All-purpose flour
- 1.5 tsp Vanilla extract
- 4 Peaches, diced
- 2 tsp All-purpose flour, for tossing the diced peaches
Peach Compote
- 2 Peaches, diced
- 1/3 cup Water
- 2 tbsp Sugar
- 1/2 Vanilla bean
- 1 tbsp Rum or any other alcohol ( Optional)
Instructions
Cookie Base
- Preheat your oven to 180 C / 350 F. Keep an 8" springform cake pan handy.
- Combine the melted butter and finely crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160 C / 320 F while you're preparing for the filling.
Cheesecake Filling
- Soften the cream cheese using a spatula, in a large bowl.
- Add the sugar. Mix well.
- Now whisk in 2 eggs, Greek yogurt, vanilla extract, and 1/3 cup all-purpose flour.
- Mix well until smooth and creamy.
- Toss the diced peaches with 2 tsp of flour and fold into the batter.
- Pour into the prepared crust. Place some extra chopped peaches on top if you wish.
- Carefully place in the oven and bake at 160 C / 320 F for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took 60 minutes.
- Turn off the heat and slightly crack the door open and allow it to cool for 60 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate.
- Spoon over the peach compote and top with a couple of basil leaves.
- Slice and enjoy!
Peach Compote
- Combine diced peaches, water, sugar, and half a vanilla bean in a small saucepan.
- Cook on medium heat until the peaches are soft and cooked through.
- Take the pan off the heat and add a tablespoon of rum. This is completely optional. Let cool before topping the cheesecake.
Video
Notes
- Please make sure all the ingredients are at room temperature. This will ensure easier blending and will give a smooth, creamy texture to the cheesecake.
- Don't crank up that oven! Use low heat. Typically, cheesecakes are baked in a water bath to regulate the temperature. That’s how they get their creamy mouthfeel that is similar to a dense custard rather than a cake crumb without breaking the surface. But I’ve found that baking at a lower heat and for longer works in the same way.
- Cool the cheesecake gradually. When the center is wobbly and the top looks cooked, leave the oven door ajar and let the cake sit in there after switching off the heat. Then chilling it for a minimum of 8 hours or overnight in the refrigerator works the best.
- While fresh peaches are preferred for this peaches and cream cheesecake, you can use frozen peaches. Make sure the frozen peaches are thawed and drained well. Pat them dry with a paper towel before tossing with flour as we did with the fresh peaches.
- Canned peaches will work too. Rinse and drain them well. Pat them dry and use as mentioned in the recipe card.
Smita says
Recipe looks very tempting ???? I'm sure going to try it.
Could you please tell me what cream cheese you use.
Natasha Minocha says
Hi Smita, Thank you so much for appreciating!???????? I use any domestic cream cheese available, Mooz, Delecta, Britannia or DairyKraft. All are good. 🙂