Top this Peach Cheesecake recipe with peach pie filling and cool whip. Or add a crumble topping to make Peach Cobbler Cheesecake!
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.
In This Post
Ingredients You’ll Need
Graham Cracker Crust
- Graham Cracker Crumbs: Use about 12 full sheets of graham crackers for the crust.
- Sugar: Sweeten the crust with granulated sugar.
- Spices: Ground cinnamon and nutmeg add a touch of spice.
- Butter: Hold the crust together with melted butter.
Cheesecake
- Cream Cheese: Softened cream cheese is the main ingredient.
- Sugar: Add granulated sugar for sweetness.
- Eggs: Lightly beat the eggs before adding them to the cream cheese mixture.
- Vanilla: A touch of vanilla adds flavor.
Topping
- Peach Pie Filling: Use homemade peach pie filling or store-bought.
- Cool Whip Option: Top the peach cheesecake with cool whip and caramel syrup.
- Cobbler Option: Combine flour, brown sugar, ground cinnamon, and butter to make a streusel topping.
Graham Cracker Crust
Step One: Graham Crackers
- 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 it 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.
Step Two: Sugar and Spices
Put the graham cracker crumbs, sugar, ground cinnamon, and ground nutmeg in a bowl and stir to combine.
Step Three: Butter
Add melted butter and stir until the crumbs are moistened.
Step Four: Pan
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
Step One: Cream Cheese
Put two blocks of softened cream cheese into a mixing bowl and beat until light and fluffy.
Step Two: Sugar and Eggs
Add the granulated sugar, beaten eggs, and vanilla extract. Beat until smooth scraping the sides and bottom of the bowl occasionally.
Step Four: Pan
Pour the mixture over the graham cracker crust in the pan and spread it out into an even layer.
Step Three: Bake
Bake at 375˚F for 25 to 30 minutes or until done (top is dry to the touch). See below for how to make the peach cobbler cheesecake version.
Step Four: Peach Pie Filling
Allow the cheesecake layer to cool completely. Then, top it with peach pie filling.
Step Five: Cool Whip
Next, add the cool whip or whipped cream. To make this step easier, add dollops and then spread it out to cover the peach pie filling.
Serve with a drizzle of caramel syrup over the top of the whipped cream.
How To Make Peach Cobbler Cheesecake
The peach cobbler cheesecake recipe has a delicious crumble topping instead of whipped cream! It’s an easy variation that adds additional texture to the dessert.
- Combine 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, and 1/2 teaspoon of ground cinnamon.
- Cut in 1/4 cup of cold butter until crumbly and set it aside.
- Prepare the crust and cheesecake as directed in the recipe.
- Bake it for 20 minutes.
- Carefully spoon the peach pie filling over the cheesecake and sprinkle it with the crumble topping.
- Return the peach cobbler cheesecake to the oven for about 15 minutes to finish baking.
Frequently Asked Questions
If you plan to serve it within 24 hours, you can make it and store it in the fridge. It will last longer than 24 hours, but over time the peach topping will start to weep, so the presentation won’t look as good, but it will still taste great.
For a lighter version, try using 1/3 less fat cream cheese, low-fat graham crackers, replace a portion of the sugar with a sugar alternative, and use a light Cool Whip. But keep in mind that any alterations may change how the cheesecake turns out.
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 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 at 50% power in 10-second intervals, checking after each interval, until softened but not melted.
Similar Recipes
This cheesecake 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 cheesecake dessert
- Strawberry cheesecake dessert
- Cherry cheesecake dessert
- Apple cheesecake dessert
- Pumpkin cheesecake dessert
More Peach Desserts
- Serve Bisquick Peach Cobbler with vanilla ice cream on top.
- This Peach Ice Cream has a raspberry swirl in it!
- A Peach Napoleon Pastry has layers of puff pasty.
- Make a Fresh Peach Pie like grandma used to!
Peach Cheesecake
Ingredients
Graham Cracker Crust
- 1 ⅔ cups graham cracker crumbs about 12 full graham cracker sheets
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup butter melted
Cheesecake
- 16 oz cream cheese softened (two 8 oz packages)
- 1 cup granulated sugar
- 4 eggs beaten
- 1 teaspoon vanilla
- 2 ⅓ cups homemade peach pie filling or use 21 oz can of store-bought
Cool Whip Topping
- 8 oz tub cool whip or use three cups whipped cream
- ¼ cup caramel syrup
Cobbler Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup cold butter
Instructions
Graham Cracker Crust
- Mix together the crushed graham crackers, granulated sugar, ground cinnamon, and ground nutmeg.
- Add the melted butter and stir until moistened.
- Press into a 9×13" pan.
Cheesecake
- Preheat oven to 375˚F.
- Beat cream cheese until light and fluffy.
- Add the granulated sugar, beaten eggs, and vanilla. Beat until smooth scraping the sides and bottom of the bowl.
- Spread over graham cracker crust.
Option One: Cool Whip Topping
- Bake at 375˚F for bake for 25-30 minutes or until the top is dry to the touch.
- Cool completely. Top with peach pie filling and whipped topping. Drizzle with caramel syrup.
Option Two: Cobbler Cheesecake
- Bake at 375˚F for 20 minutes.
- While it is baking combine 1/2 cup of all-purpose flour, 1/3 cup of brown sugar, and 1/2 teaspoon of ground cinnamon. Cut in 1/4 cup of cold butter until crumbly.
- Carefully spoon the peach pie filling over the cheesecake and sprinkle it with the crumble topping.
- Return it to the oven for 15-17 minutes to finish baking.
Mary Ann N Nisley says
Tried this using my husband home canned peaches instead of peach pie filling. The recipe turned out very well. This is a delicious recipe and a big hit with the family.