Luscious Peach Cheesecake

Hey everyone!! How’s your summer going? I don’t know about you, but I am SOOO ready for this hideous heat to be over with and cooler weather to begin. Here in Florida, that doesn’t happen until around October if we are lucky. I have a serious desire to move somewhere much cooler, with 4 seasons, and where I get to see snow again!!! Every year when we have 9 months of intense heat and humidity, I beg my husband to move somewhere in the mountains 🙂 Maybe one day……

One of the upsides of summer is that all of my favorite fruits are in season!! My favorite fruit besides blueberries are peaches!! I love to eat them and I absolutely love to bake with them!! Looking at my blog, I decided the cheesecake page needs a lot of new recipes, so I decided to create something marrying the two together!! This new recipe is out of this world and if you love peaches as much as I do, along with cheesecake, you will be in dessert heaven!! The only thing you’ll have to do is exercise some patience because it really needs to chill overnight before you can slice and eat it. I hope you love this recipe as much as I love it!! Let me know! I just adore getting so many lovely emails from you all. You make me so happy that I get to do what I do 🙂 xoxo

Some of the delicious ingredients that go into this recipe!!

These peaches were just about too ripe, but they were perfect for this recipe. Don’t use peaches that are not ripe enough!

This batter was seriously delicious!

The crumble tastes like little cookies. I ate way too much of this and have lots leftover.. Uh oh 🙂

The whole house smelled so delicious when the crumble was baking!! You can put this on anything and it will be yummy!

Pat the graham cracker crust into your springform pan with the back of a small measuring cup! Bake for 5 minutes then cool.

Pour the filling into the cooled crust, then place your cake pan filled water on the bottom rack of the oven before baking the cheesecake on the middle rack of the oven. The pan with water in it will create steam in the oven so your cake doesn’t crack.

Make sure to spray your springform pan well with non stick spray. Look at this beauty!!!!!

I topped the slices with sweetened whipped cream, the crumble, and some caramel sauce!!!! OMG YUMMMMMMM!!

This is edible art if I do say so myself  🙂

I think the crumble, whipped cream and caramel sauce really make this dessert extra delicious!!


I took a cup of heavy cream and 3 tablespoons of confectioners sugar and whipped it until stiff peaks formed.

Add the crumble on top of the whipped cream, then drizzle any good jarred caramel sauce.

This was such a fun shoot!!

All I can say is YUM! 🙂

Luscious Peach Cheesecake

Makes: One, 9 inch cheesecake Prep time/ chilling time: 1 hour then overnight chilling is required Bake time: 50 to 60 minutes


Graham Cracker Crust

2 cups graham cracker crumbs

1/4 cup Dixie Crystals granulated sugar

1/2 cup melted butter, ( I use Organic Valley )


24 ounces full fat cream cheese at room temperature

1 cup Dixie Crystals granulated sugar

1 and 1/2 teaspoons Nielsen Massey vanilla bean paste

1/2 teaspoon salt

1/2 cup heavy cream

3 eggs

3 tablespoons all purpose flour

4 medium ripe peaches skinned and mashed


1/2 cup Dixie Crystals granulated sugar

1/4 cup Dixie Crystals brown sugar

1/4 teaspoon salt

10 tablespoons melted butter

1 and 3/4 cup all purpose flour

Whipped cream

1 cup heavy cream

3 tablespoons Dixie Crystals confectioners sugar


Preheat your oven to 350 degrees.

Make the crumble first by mixing all crumble ingredients together with a fork so the mixture has some chunks in it.

Pour the mixture onto a baking sheet and bake for about 12-14 minutes depending on how soft or crunchy you would like it.

Set aside to cool.

Make the crust for the cheesecake

Spray your springform pan with cooking spray and set aside.

Mix together all of the crust ingredients until well combined.

Press on the bottom and partially up the sides of your prepared pan. ( I use the bottom of a 1/2 cup measuring cup)

Bake for 5 minutes and set aside to cool.

Prepare the filling

In the bowl of your stand mixer or using a hand held mixer, beat the cream cheese until smooth and creamy.

Add in the sugar, vanilla and salt and mix until fluffy.

Slowly add in each egg, making sure they are fully incorporated before adding the next.

Add in the heavy cream and mix until combined.

Add in the flour and mix until combined.

By hand, mix in the mashed peach mixture until well combined.

Make sure everything is mixed well then pour into the cooled crust.

Place on a baking sheet in case you have any leaks. You can also cover the bottom of the pan with foil if you like. (I did not and mine was fine).

Place the cheesecake on the middle rack to bake.

Fill a cake pan with water and place on the bottom rack of your oven to create steam while the cheesecake is baking.

Bake the cake 45 minutes at 350 degrees.

Gently place foil on the top of the cheesecake and bake for an additional 5-10 minutes at 300 degrees.

Take the cake out of the oven carefully and let cool on a baking rack.

When the cake is cool to the touch, place in the fridge until the next day. ( I had my cheesecake in the fridge for about 12 hours total before I cut it).

Right before you cut the cake, make the whipped cream by whipping the cream and confectioners sugar until stiff peaks form.

When the cheesecake is totally cold and chilled, slice, add the whipped cream, crumbles, and drizzle with caramel sauce.

Place any remaining cheesecake in a tightly sealed container and keep in the fridge for up to 3 days. (Keep the whipped cream separate)

You may freeze any remaining cheesecake for up to a month in a tightly sealed container with some wax paper on top before you close the lid to keep out any ice crystals.

I hope you love this yummy new recipe!!




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