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Decadent Peaches and Cream Cheesecake: A Summer Dessert Masterpiece

Prepare to elevate your dessert repertoire with this truly extraordinary Peaches & Cream Cheesecake. Taking the rich, creamy foundation of a classic New York Style Cheesecake and infusing it with the vibrant sweetness of a simple, luscious peach jam transforms a beloved dessert into something absolutely spectacular. Whether you capture the fleeting magic of summer’s freshest peaches to craft your jam from scratch or opt for a high-quality store-bought variety, this cheesecake promises to be a ray of sunshine on any day of the year. It’s more than just a dessert; it’s an experience designed to brighten your palate and your day.

Why This Peach Cheesecake is a Must-Try

My culinary journey often leads to discovering delightful ways to celebrate seasonal ingredients and special occasions. The decision to create this particular Peaches and Cream Cheesecake was made with “National Peaches & Cream Day” in mind, celebrated annually on June 21st. It’s a wonderful excuse to indulge in this peachy perfection, marking your calendar for a yearly tradition if you so choose. But beyond the calendar, the inherent deliciousness of peaches paired with creamy cheesecake is reason enough.

Peaches offer a unique balance of sweetness and subtle tartness, with a fragrant aroma that instantly evokes feelings of warmth and summer abundance. When combined with the cool, tangy richness of cream cheese, it creates a symphony of flavors that is both comforting and sophisticated. This dessert isn’t just about taste; it’s about invoking memories, celebrating simple joys, and creating a show-stopping centerpiece for any gathering. It’s an ode to the versatility and irresistible charm of fresh fruit desserts.

What Makes This Peach-Infused Cheesecake So Special?

At its heart, this is indeed a classic cheesecake recipe, but it transcends the ordinary through careful enhancements. The primary elevation comes from the inclusion of my signature Quick Peach Jam. This isn’t just a topping; it’s a layer of vibrant fruit flavor baked right into the center of the cheesecake, creating a delightful surprise with every slice. Using homemade jam allows for complete control over the sweetness and peach intensity, ensuring an authentic fruit flavor that complements the creamy base perfectly.

Furthermore, the beauty of having homemade jam is its incredible versatility. I often find myself cross-utilizing this very peach jam in other delightful creations, such as the ice cream for my Ice Cream Sodas. This ensures that every precious batch of jam is fully enjoyed and none goes to waste, making your efforts in the kitchen even more rewarding.

For the foundational cheesecake, I draw inspiration from the revered Junior’s Classic New York Cheesecake, known for its dense, rich, and impeccably smooth texture. This provides the perfect sturdy yet luscious canvas for the vibrant peach jam filling. To present this dessert with a touch of elegance, just before serving, I like to pipe delicate rosettes of fresh whipped cream atop each prospective slice. Each rosette is then crowned with a thin, fresh peach slice and a crisp tuile cookie, adding contrasting textures and a refined aesthetic.

However, remember that culinary joy should never be accompanied by stress. Feel free to adapt the decorations to your comfort level and what you have on hand. A simple dollop of fresh whipped cream is often more than enough to complete this luxurious treat. Or, if you’re feeling adventurous, add a sprinkle of toasted almonds, a drizzle of peach syrup, or even a few fresh mint leaves for a pop of color and freshness. The goal is to enjoy the process and the delicious outcome, not to strive for perfection that diminishes the fun.

Essential Ingredients for Your Peach Cheesecake

Creating this magnificent dessert requires a selection of quality ingredients, each playing a crucial role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need:

Quick Peach Jam: The star of the show, providing that burst of fruity flavor. Homemade is highly recommended for freshness and depth.
Graham Cracker Crumbs: Forms the classic, buttery base. Choose a good quality brand for the best flavor.
Butter: Essential for binding the graham cracker crumbs and adding richness to the crust. Unsalted is preferred for better control over salinity.
Cream Cheese: The backbone of any great cheesecake. Opt for full-fat, block-style cream cheese, ensuring it’s at room temperature for a smooth, lump-free batter.
Sugar: Provides sweetness and helps achieve that signature creamy texture.
Cornstarch: A key ingredient for cheesecake stability, helping to prevent cracks and maintain a smooth consistency.
Vanilla Extract: Enhances all the flavors and adds a warm, aromatic depth to the cheesecake. Pure vanilla extract is always best.
Eggs: Provide structure and richness to the cheesecake. Extra-large eggs are typically preferred in cheesecake recipes for optimal results. Ensure they are also at room temperature.
Heavy Cream: Contributes to the luxurious, velvety texture of the cheesecake filling.
Peaches: For fresh garnish, ideally ripe and sweet peaches, sliced thinly.
Tuile Cookies: An optional but elegant garnish that adds a delicate crunch.

Assembling Your Peaches and Cream Cheesecake Masterpiece

The assembly of a cheesecake is a delicate art, and while many traditional recipes advocate for baking in a springform pan submerged in a water bath, I’ve found a simpler, yet equally effective method for achieving a perfect, crack-free cheesecake. The water bath technique, which involves meticulously covering a springform pan with foil to prevent water from seeping in, is known for yielding an incredibly smooth, uncracked surface due to the gentle, even heat distribution. However, I personally prefer the simplicity and reliability of a regular cake pan.

When using a standard cake pan, the key lies in meticulous preparation. Ensure you generously grease the edges and line the bottom with a circular piece of parchment paper. This preparation is crucial for easy removal of the baked cheesecake. The method I outline below will guide you through creating a stunning cheesecake without the fuss of a water bath, delivering a beautifully dense and creamy result every time.

Crafting the Perfect Graham Cracker Crust

The foundation of any exceptional cheesecake begins with a well-made crust. I typically reach for Keebler brand graham cracker crumbs, following the package directions for creating a standard cheesecake base. My personal touch, however, is to blind bake the crust for precisely 7 minutes before introducing the cheesecake filling. This step is vital; it ensures a crispy, golden-brown crust that stands up beautifully to the rich, moist filling, preventing it from becoming soggy.

Layering the Luscious Filling

Once your crust is pre-baked and set, it’s time to prepare the exquisite cheesecake filling. The magic of this recipe comes from the artful layering. Begin by spooning approximately half of your creamy cheesecake mixture over the prepared graham cracker crust. Next, gently pour the Quick Peach Jam directly over this first layer of filling, ensuring an even distribution. Finally, carefully cover the jam with the remaining cheesecake mixture. The trick here is to spread the top layer gently, just enough to completely conceal the jam without vigorously mixing it in. You are aiming for a distinct, beautiful line of vibrant peach jam nestled in the middle when you slice into your cooled cheesecake.

Tips for Cheesecake Perfection

Achieving a flawless cheesecake can seem daunting, but with a few key techniques, you’ll master it in no time:

Room Temperature Ingredients: This is perhaps the most crucial tip. Ensure your cream cheese, eggs, and heavy cream are at room temperature. This allows them to combine smoothly without lumps, resulting in a perfectly uniform batter.
Don’t Overmix: While mixing is essential, overmixing the batter, especially after adding eggs, can incorporate too much air. This excess air can cause the cheesecake to puff up too much during baking and then crack as it cools. Mix just until combined.
Scrape the Bowl: Frequently scrape down the sides and bottom of your mixing bowl. This ensures all ingredients are thoroughly incorporated and prevents pockets of unmixed cream cheese or sugar.
Gentle Heat: Cheesecakes prefer a gentle, even bake. While I outlined a method without a full water bath, baking in a slightly lower temperature oven and allowing for slow cooling are crucial for a smooth top.
Slow Cooling is Key: After baking, resist the urge to immediately remove the cheesecake from the oven. Cracks often form due to sudden temperature changes. Let it cool gradually inside the oven with the door slightly ajar for an hour, then on a wire rack at room temperature.
Chill Thoroughly: A cheesecake needs ample time to chill and set. Refrigerate it for at least 4 hours, or ideally, overnight. This not only firms up the texture but also deepens the flavors.
Easy Removal from Pan: If using a regular cake pan (as I do), the trick to a clean release is warming the bottom of the pan slightly. After chilling, turn the pan upside down (with plastic wrap on top), and gently rub the bottom with your hands for about a minute to slightly melt the butter on the edges. A gentle whack should then release the cake perfectly.

Variations and Customizations

While this Peaches and Cream Cheesecake is divine as is, feel free to experiment with variations:

Fruit Jam Alternatives: Don’t have peach jam? Strawberry, raspberry, blueberry, or apricot jam would also be exquisite.
Crust Options: Explore other crusts like shortbread cookie crust, vanilla wafer crust, or even a gingersnap crust for a spicy kick.
Flavor Enhancements: Add a touch of almond extract to the cheesecake batter to complement the peaches, or a hint of cinnamon for warmth.
Topping Creativity: Beyond whipped cream and fresh peaches, consider candied pecans, a light drizzle of caramel sauce, or a sprinkle of toasted coconut flakes.

📖 Recipe Card

Peaches & Cream Cheesecake

This exquisite Peaches & Cream Cheesecake takes a classic New York style base and infuses it with a luscious layer of quick peach jam, creating an unparalleled dessert experience. Perfect for celebrating summer or brightening any day!

Ingredients

2 cup Graham Cracker Crumbs
½ cup Unsalted Butter, melted
3 (8 oz) Cream Cheese Blocks, room temp
1 ⅓ cup Sugar
2 tablespoon Corn Starch
1 teaspoon Vanilla Extract
2 Eggs, extra large
½ cup Heavy Whipping Cream
1 cup Quick Peach Jam

Instructions

Preheat oven to 350F (175C).
Prepare a 9 x 3 inch round or 8 x 8 inch square cake pan by lining the bottom with parchment paper and greasing the bottom and sides well with pan spray or butter.
In a small bowl, combine the graham cracker crumbs and melted butter for the crust. Mix until the mixture resembles wet sand and all crumbs are thoroughly moistened.
Press the crust firmly into the bottom of your prepared pan using the base of a measuring cup or a drinking glass to create an even, compact layer.
Bake the crust in the preheated oven for 9 minutes. Remove from the oven and set aside to cool slightly while you prepare the cheesecake filling.
In a stand mixer fitted with the paddle attachment, combine one package of room temperature cream cheese and ⅓ cup of sugar. Mix on low speed until well combined and smooth, about 3 minutes. Add each of the remaining cream cheese blocks one at a time, mixing on low after each addition until fully incorporated. Scrape the sides and bottom of the bowl thoroughly after each addition to ensure a lump-free batter.
Add the remaining sugar, cornstarch, and vanilla extract to the cream cheese mixture. Mix on medium-low speed. Add the eggs one at a time, mixing just until each egg is combined before adding the next. Finally, add the heavy cream and mix only until just combined, being careful not to overmix the batter to avoid incorporating too much air.
Spoon half of the prepared cream cheese mixture evenly over the graham cracker crust. Carefully pour the Quick Peach Jam over this layer. Then, gently cover the jam with the remaining cream cheese mixture, spreading it carefully to cover the jam completely without mixing it in. You want to maintain a distinct layer of jam in the center for a beautiful presentation when sliced.
Place the cake in a shallow pan, place in oven and fill the pan with 1 inch of water (if using a springform pan wrapped in foil, to create a water bath).
Bake for approximately 55-65 minutes, or until the top is golden brown and the center has a slight, gentle wobble when the pan is lightly shaken. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 2 hours. It is crucial NOT to move or touch the cheesecake extensively during this cooling phase, as sudden movements or temperature changes can cause cracks. Once cooled to room temperature, leave the cake in the pan, cover it loosely with plastic wrap, and refrigerate until completely cold and set, ideally for 4 hours or, even better, overnight.
To remove the cheesecake from the pan, especially if using a regular cake pan: turn the pan upside down (keeping the plastic wrap on top to protect the cake) and gently warm the bottom of the pan with your hands for about a minute. The chilled butter on the edges can sometimes cause the cake to stick. After warming, give the bottom a good, firm whack. The cheesecake should release cleanly from the pan. Lift the cake using the parchment paper and plastic wrap, then transfer it carefully to a serving plate.
Decorate your Peaches and Cream Cheesecake with freshly whipped cream, slices of fresh peach, and tuile cookies just before serving, or simply enjoy its natural beauty as is!

Notes

For the best results, ensure all dairy ingredients are at room temperature. For the peach jam, use my easy Quick Peach Jam recipe, or use your favorite high-quality store-bought peach jam.

Nutrition Information:

Serving Size:

1 slice (approx. 1/12th of cake)

Amount Per Serving:
Calories: 480 kcal
Fat: 38g
Saturated Fat: 23g
Carbohydrates: 35g
Sugar: 28g
Protein: 6g

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