Peach Cheesecake Dessert

This Peach Cheesecake Dessert recipe tastes like summer with a creamy cheesecake layer topped with peach pie filling, whipped cream, and caramel syrup.

I wanted to make a summer version of my blueberry cheesecake dessert and decided to use peaches! It’s like peaches and cream in the form of cheesecake.

How To Make A Graham Cracker Crust

What is the best way to crush graham crackers?

The best way to crush graham crackers is whatever is most convenient for you. There are several options depending on what tools you have available in your kitchen.

• Food Processor: Using a food processor is the fastest way to crush a large number of graham crackers at once. Put the graham crackers into the food processor and pulse until crumbly.
• Rolling Pin: A rolling pin and plastic baggie are the old school way of crushing graham crackers and works well when you don’t have a food processor to use. Put the graham crackers into a gallon-size ziptop bag and use a rolling pin to crush the graham crackers.
• Store-Bought: The easiest way to get crushed graham crackers is to buy them already crushed! They are sold in the baking aisle at the grocery store.

How many graham crackers make a cup of crumbs?

It takes about 7 full graham cracker sheets to make 1 cup of crumbs.

The exact measurements may vary depending on how finely you crush the graham crackers.

One sleeve of graham crackers contains 9 full sheets of crackers and makes about 1 1/4 cups of crumbs.

Put the graham cracker crumbs, sugar, ground cinnamon, and ground nutmeg in a bowl and stir to combine.

Add melted butter and stir until moistened.

Pour the moistened graham crackers crumbs into a 9×13 pan and press until flattened.

I like to use a small measuring cup with a flat bottom. Or sometimes I slide my hand into a plastic sandwich baggie and use my covered fingers and hand to flatten the crust.

How To Make Peach Cheesecake Dessert

Put two blocks of softened cream cheese into a mixing bowl and beat until light and fluffy.

How can I soften my cream cheese?

The best way to soften cream cheese is to place it on the counter at room temperature for an hour before you start making the peach cheesecake dessert.

If you need to soften your cream cheese in a hurry, remove the foil wrapper and place the cream cheese blocks in a bowl. Microwave in 10-second intervals, checking after each interval, until softened but not melted.

Add the granulated sugar, beaten eggs, and vanilla extract. Beat until smooth scraping the sides and bottom of bowl occasionally.

Pour over graham cracker crust and and spread to fill the pan.

Bake at 375˚F for 25 to 30 minutes, or until done (top is dry to the touch).

Allow the cheesecake layer to cool completely. Then, top it with peach pie filling. You can find my recipe for homemade peach pie filling here.

Could another kind of pie filling be used instead of peach?

Yes, this recipe can be made with any kind of pie filling you want to use. It’s fun to make different flavors depending on the season or the occasion. Here are a few suggestions:

• blueberry
• strawberry
• cherry
• apple
• pumpkin

Top the peach pie filling with cool whip or whipped cream. To make this step easier, I would suggest adding dollops of the cool whip to the peach cheesecake dessert and then spread it out to cover the peach pie filling.

Finally, drizzle caramel syrup over the top of the whipped cream layer. You can find my caramel syrup recipe here.

What can I do to lighten this peach cheesecake dessert?

For a lighter version of this peach cheesecake dessert, try using 1/3 less fat cream cheese, low-fat graham crackers, replace a portion of the sugar with a sugar alternative, and use light Cool Whip. But keep in mind that any alterations may change how the cheesecake turns out.

Can peach cheesecake dessert be made ahead of time?

Yes! We often make cheesecake desserts ahead of time to bring to family gatherings. If you plan to serve it within 24 hours, you can make it and store it in the fridge.

If you want to make it a day or two ahead of time, just bake the cheesecake. Store it in the fridge and add the peach pie filling and cool whip the day you plan to serve it.

Love peach desserts? Try these next:

Peach Cobbler with bisquick is a classic summer dessert that is quick to assemble. Serve while warm topped with vanilla ice cream.

Homemade Raspberry Swirled Peach Ice Cream can be made with only 5 ingredients and without an ice cream maker! It’s the perfect summer treat.

This Peach Napoleon recipe is made with maple whipped cream and peaches. It is topped with salted caramel and candied pecans for a delicious flavor.

This Peach Pie recipe is easy to make with fresh peaches and simple ingredients just like grandma used to make.

Continue to Content

Peach Cheesecake Dessert

Yield: 20 slices

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This Peach Cheesecake Dessert recipe tastes like summer with a creamy cheesecake layer topped with peach pie filling, whipped cream, and caramel syrup.

Print

Ingredients

Graham Cracker Crust

• 1 2/3 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup butter, melted

Cheesecake

• 16 oz cream cheese, softened (two 8 oz packages)
• 1 cup granulated sugar
• 4 eggs, beaten
• 1 tsp vanilla
• 2 1/3 cups peach pie filling (find my recipe for peach pie filling here)
• 8 oz tub cool whip (or use three cups whipped cream)
• 1/4 cup caramel syrup

Instructions

Graham Cracker Crust

1. Mix together the crushed graham crackers, granulated sugar, ground cinnamon, and ground nutmeg.
2. Add the melted butter and stir until moistened.
3. Press into a 9x13" pan.

Cheesecake

1. Preheat oven to 375˚F.
2. Beat cream cheese until light and fluffy.
3. Add the granulated sugar, beaten eggs, and vanilla. Beat until smooth scraping the sides and bottom of the bowl.
4. Spread over graham cracker crust. Bake at 375˚F for 25-30 minutes, or until done (top is dry to the touch).
5. Cool completely. Top with peach pie filling and whipped topping. Drizzle with caramel syrup.
6. Store in the refrigerator.
   

Notes

If using store-bought peach pie filling, you'll need one 21 oz can.

Recommended Products

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  KitchenAid KFP1466CU 14-Cup Food Processor with Exact Slice System and Dicing Kit - Contour Silver
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  Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
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  Anchor Hocking 2 Quart Ovenproof Glass Batter Bowl
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  Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch - 3 Qt

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 153mgCarbohydrates: 38gFiber: 1gSugar: 32gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.