{"id":19933,"date":"2022-06-17T10:21:21","date_gmt":"2022-06-17T04:51:21","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19933"},"modified":"2025-07-18T19:07:09","modified_gmt":"2025-07-18T13:37:09","slug":"peach-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/peach-cheesecake\/","title":{"rendered":"Peach Cheesecake"},"content":{"rendered":"\n

This peach cheesecake<\/strong> 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<\/em> recommended)! Every bite is filled with the juicy, luscious fruit and is totally irresistible!<\/p>\n\n\n\n

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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!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 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! <\/p>\n\n\n\n

\u2728 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!<\/p>\n\n\n\n

\u2728 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!<\/p>\n\n\n\n

\u2728 This recipe is easily adaptable with other fruits. Try my cherry cheesecake<\/a> or apple crumble cheesecake<\/a>!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Cookie crust:<\/strong> I used Marie biscuits and melted butter. Feel free to use Graham crackers or Digestive cookies instead.<\/p>\n\n\n\n

Peaches:<\/strong> 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. <\/p>\n\n\n\n

Cream cheese:<\/strong> Softened full-fat cream cheese is the best here. Use store-bought or homemade cream cheese<\/a>. You can also try baking this cheesecake with ricotta cheese as I did for my baked mango cheesecake<\/a>.<\/p>\n\n\n\n

Sugar:<\/strong> Regular granulated sugar works well here. <\/p>\n\n\n\n

Greek yogurt:<\/strong> Full-fat Greek yogurt will give you a very smooth and rich texture. You can use cream instead.<\/p>\n\n\n\n

Eggs:<\/strong> Use room temperature eggs. <\/p>\n\n\n\n

Flour:<\/strong> I used all-purpose flour. You can also use cornstarch. Flour helps with a firmer texture and also stabilizes the batter.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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<\/a>How To Make Easy Peach Cheesecake<\/h2>\n\n\n\n

Make The Crust<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Step 1: <\/strong>Crush Marie biscuits (or graham crackers or digestives).<\/p>\n\n\n\n

Step 2: <\/strong>Combine the biscuit crumbs with melted butter. <\/p>\n\n\n\n

Step 3: <\/strong>Spread the mixture on the base of your spring-form pan.<\/p>\n\n\n\n

Step 4: <\/strong>Press and pack tightly, and then set to bake for 10 minutes.<\/p>\n\n\n\n

\"Crust<\/figure>\n\n\n\n

Make The Filling<\/h3>\n\n\n\n

Step 5<\/strong>: While the crust bakes, combine the softened<\/em> cream cheese with sugar.<\/p>\n\n\n\n

Step 6<\/strong>: Add in Greek yogurt and follow it by beating 2 eggs, one at a time. <\/p>\n\n\n\n

Step 7:<\/strong> Add flour and vanilla extract<\/a>. Whisk well till you have a nice, smooth batter.\u00a0<\/p>\n\n\n\n

Step 8:<\/strong> Dice your peaches (no need to peel them) and toss them with a handful of flour. The <\/strong>flour coating ensures that the fruit doesn\u2019t sink to the bottom of the cheesecake.\u00a0<\/p>\n\n\n\n

Step 9:<\/strong> Fold the peaches into the batter and pour it into your pan.<\/p>\n\n\n\n

\"Cheesecake<\/figure>\n\n\n\n

Step 10: <\/strong>Top the batter with a few chopped peaches and bake for 1 hour.<\/p>\n\n\n\n

Step 11:<\/strong> Your peaches and cream cheesecake is done when the top of the cake looks cooked and the center is a bit wobbly.\u00a0Let 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.<\/p>\n\n\n\n

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Final step: <\/strong>Remove carefully from the pan and place it on your serving plate. Spoon over the peach compote and serve!<\/p>\n<\/div><\/div>\n\n\n\n

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<\/a>How To Make Peach Compote<\/h2>\n\n\n\n
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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! <\/p>\n\n\n\n

And if<\/em> you have any leftovers, use as a topping for your ice cream or yogurt. Or put it on pancakes, crepes, or waffles! Yum!<\/p>\n\n\n\n