Peach Cheesecake

peachcheesecake Few desserts can compare to a slice of rich cheesecake - it’s a true comfort food. But what can make it even better is using fresh or frozen peaches to make peach cheesecake. To make this fruity cheesecake, you’ll fold both fresh peaches and peach preserves into the filling, and then add a homemade peach topping once the cheesecake has baked. This peach cheesecake recipe definitely requires a bit of prep and waiting while the cheesecake chills and sets, but once you cut that first slice and take a bite, it’ll all be worth the wait. Make it fresh to enjoy during peach season, or prep one ahead of time and store it in the freezer to pull out later in the year when you’re missing the flavours of summer.

Base:
2 cups graham cracker crumbs
½ cup butter, melted
3 Tbsp. sugar
½ tsp. ground cinnamon
½ tsp. pure almond extract

Filling:
2 (8 oz) pkgs cream cheese, softened
½ cup sugar
½ cup brown sugar, packed
3 large eggs, room temperature
1 cup sour cream
¾ cup peach preserves
1 Tbsp. lemon zest, freshly grated
¾ tsp. pure vanilla extract
1 cup fresh peaches, finely chopped, peeled

Topping:
2 cups fresh peaches, peeled, finely chopped
3 Tbsp. water, divided
2 Tbsp. sugar
¼ tsp. pure vanilla extract
1 Tbsp. cornstarch
¼ cup almonds, oven-roasted, sliced, optional

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Wrap the bottom half of a 9" springform pan with 3 layers of aluminum foil, set aside.

In a large bowl, combine graham crackers, melted butter, sugar, cinnamon and almond extract. Press crumbs into the bottom of prepared pan and about 1 inch up the sides. Place on baking sheet, bake until lightly browned, 8-10 minutes. Cool completely.

Increase oven temperature to 450°F (230°C/210°C fan, Gas Mark 8).

In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in sour cream, peach preserves, lemon zest and vanilla until smooth and fluffy, 1-2 minutes. Fold in diced peaches. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes.

Decrease oven temperature to 225°F (105°C).

Bake until just set, about 1½ hours. Turn oven off; let cheesecake sit 30 minutes, or until center is completely set. Open oven door and let cool in oven. Remove from oven and roasting pan; remove and discard foil. Refrigerate overnight, covering when completely cooled.

In a large skillet, over medium heat, bring peaches, 2 tablespoons water, sugar and vanilla to a simmer. Reduce heat, cook until tender, 2-3 minutes.

In a small bowl, whisk remaining tablespoon of water and cornstarch until dissolved. Pour mixture into peaches; cook, stirring constantly until thickened, 1-2 minutes longer. Cool completely.

Loosen sides from springform pan with a knife. Remove rim from pan. Spread peach compote in an even layer on top of cheesecake. If desired, sprinkle with sliced almonds.

Makes 12 servings.

Cook's Notes:

Storage: With a dairy-based filling, it’s key to store cheesecake in the fridge. Store the cheesecake, covered and chilled, until it’s time to serve it again.
Graham crackers: This cheesecake has a classic graham cracker crust as its base. You can pulse graham crackers in a food processor to form crumbs or purchase a bag or box of crumbs.
Butter: Melted butter serves as the “glue” that holds the graham cracker crust together. You can choose to melt butter in a saucepan on the stovetop or in the microwave.
Sugar: Granulated sugar makes appearances in the graham cracker crust, cheesecake filling and topping in this recipe. It adds a touch of sweetness to all three components.
Cinnamon: Peaches and cinnamon are a wonderful match. Just a pinch of ground cinnamon is mixed into the graham cracker crust.
Almond extract: To elevate the flavor of a graham cracker crust, add a splash of almond extract. If preferred, you can leave this out or swap it for vanilla extract.
Cream cheese: Cream cheese is the key to making and baking cheesecake. For best results, be sure to start with softened cream cheese.
Brown sugar: Brown sugar is whipped into the cream cheese filling mixture to add a little more complex flavor and a touch of sweetness. For a lighter flavor, choose light brown sugar, or opt for the more robust, molasses-rich flavor of dark brown sugar.
Eggs: Baking with room-temperature eggs is always recommended since they’re easier to incorporate into any batter than cold eggs. This recipe calls for three eggs to help the cheesecake rise.
Sour cream: Sour cream is added to the filling for a slightly tangy flavor to balance out sweetness. It also creates a softer, smoother texture.
Peach preserves: Preserves enhance the peachy flavor of the cheesecake filling. If peaches are in season, you can certainly make your own peach jam ahead of time.
Lemon zest: A touch of lemon zest adds a pop of vibrant flavor to the filling. If it’s been a while since you’ve used lemon zest in a recipe, learn how to zest a lemon properly, whether you do it with a zester, Microplane or box grater.
Vanilla extract: Vanilla extract enhances the flavors of many baked goods. It’s used in both the filling and topping for this recipe.
Fresh peaches: It wouldn’t be a peach cheesecake without the peaches! Fresh peaches are folded into the cheesecake filling and also into the topping. If you have any slices leftover, use them in other fresh peach recipes.
Cornstarch: Chopped, fresh peaches are cooked with water, sugar and vanilla extract for the topping. To thicken the mixture, a small amount of cornstarch is mixed with water to create a slurry and added to finish the topping.

Variations:

Try another type of crumb crust: A graham cracker crust is classic for cheesecake, but it’s not the only option. Consider making a crust with gingersnaps, Nilla wafers or one of these other ingredients you can turn into a crumb crust.
Add berries: Have fresh berries on hand? Incorporate them into the peach mixture! Raspberries or blackberries are a great addition to the cheesecake filling or topping.
Spice it up: Spices such as cinnamon, nutmeg, allspice and clove can enhance any peach dessert. Add a teaspoon to the filling to spice things up.

Frequently Asked Questions:

How long does peach cheesecake last? Cheesecake is best served fresh, but you can certainly keep extras to enjoy later on - if you happen to have any leftovers. Store cheesecake covered in the fridge for up to seven days.
Can you freeze peach cheesecake? Have a few slices left? Freeze the cheesecake to enjoy at a later date! Wrap the whole cheesecake (or just slices) in a layer of storage wrap and then in a layer of aluminum foil. Store the cheesecake in the freezer for up to three months.
Can you make peach cheesecake without a water bath? We’re team water bath; we consider it essential when baking cheesecakes. It helps to bake the filling evenly and prevents a collapsed or cracked cheesecake. Without it, your cheesecake’s structure and texture won’t turn out quite as well.
How do you peel peaches for peach cheesecake? Fresh peaches are the highlight of this dessert, but peeling them can be a bit tricky. The best way to peel peaches is to soak them in boiling water and then transfer them to an ice bath to cool. Remove the skin with a paring knife.
Can you use canned peaches for peach cheesecake? Fresh peaches are the best option for this cheesecake when it comes to flavor, texture and appearance. Unfortunately, they’re not always in season. If you must use canned peaches, be sure to drain the fruit and blot it dry before incorporating the fruit into the filling.
How do you get a clean slice of cheesecake? Ready to dig into beautiful-looking slices? It’s key to slice your cheesecake while it’s cold. Use a sharp knife for the cleanest slices. Dipping the knife in very hot water and wiping off the blade before slicing will also make it that much easier.

Nutritional Information;
1 slice: 479 calories, 28g fat (16g saturated fat), 119mg cholesterol, 283mg sodium, 54g carbohydrate (42g sugars, 1g fiber), 6g protein.