Imagine a dessert so luxuriously smooth and decadent that it melts in your mouth, combining the rich, velvety texture of classic cheesecake with the sweet, vibrant burst of fresh peaches. This isn't just any ordinary dessert - it's a culinary masterpiece that transforms a simple gathering into an unforgettable experience. Whether you're a baking novice or a seasoned pastry chef, this Peach Topped Cheesecake promises to be your new go-to recipe that will impress family and friends with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can peach pie filling
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan, creating an even crust layer.
- In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Pour the cream cheese batter over the graham cracker crust, ensuring an even distribution.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, carefully remove the springform pan sides and top the cheesecake with peach pie filling, spreading evenly.
- Slice and serve chilled. Optionally, garnish with fresh mint leaves or additional peach slices.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath for more even heating.
- Let the cheesecake cool slowly at room temperature before refrigerating to minimize surface cracking.
- For clean, beautiful slices, use a hot, clean knife and wipe it between each cut.
- If you're short on time, you can use store-bought graham cracker crust, but homemade always tastes better.
- Store leftover cheesecake in the refrigerator, covered, for up to 5 days to maintain its creamy texture and flavor.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 160mg
