Amazing Peach preserve Cheesecake recipe

Last updated on November 28th, 2023 at 10:37 pm

The deliciousness of cheesecake coupled with the moist deliciousness of peaches on a buttery graham cracker crusts makes this peach cheesecake recipe an instant favorite every time.

An instant classic everyone loved!

After making peach preserves I had a little predicament. I had wasn’t sure what I was going to use it for? So Looking up any way to use peach preserves, I kept looking until I found out that you can make it into a delicious cheesecake. And here we are 🙂

But Patrick I don’t know how to make peach preserves, and I just love looking at all the delicious picture you love putting up. That’s OK I got you covered both ways.

How to make Peach Preserves

I made peach preserves in this post here if you are curious. While it was a bit of work there are easier and shorter ways to make it if the process looks a bit long for you.

How to replace peach preserves in a recipe

There is a simpler way of making peach preserves. You skin then quarter and the peach now remove the pit and puree it in a food processor or blender at high speeds. Also how ever many pounds of peaches you need for the recipe just scale it with the directions below.

If you want to reduce the sugar used in peach preserves

For this recipe I used 2 pounds of peaches to make the peach preserves recipe. I also added 3.5 cups of white sugar as well, but this recipe doesn’t need that much sugar. Just add the 2 cups of white sugar with the suggested 3/4 cups of confectioners sugar if 3.5 cups of white sugar is too much sugar for you, and it will taste amazing as it is.

Substitutions

Gluten free: the only gluten in the recipe is in the graham crackers, any gluten free graham crackers should work. You will have to turn them into crumbs with a heavy blender still to make the crust.

Lactose free: To make this recipe lactose free you need to replace the cream cheese, sour cream and the butter to fully remove lactose from the cheesecake. Thankfully the lactose free options are actually better tasting and smoother than the leaded options I find 🙂

Peaches: If you have a few day old peaches that where stored in a fridge should be fine. But I suggest using the freshest possible.

Replacing white sugar: To replace white sugar with another, then I suggest white sugar or cane sugar. Both work well.

Unsalted butter: You can replace the salted butter with an unsalted one without much of a change in flavor. The graham cracker crust will have less flavor but if you are trying to cut salt from your diet this is one way of doing it.

Graham cracker crumbs: you can make your own graham cracker crumbs by getting about 12 full sheets of graham crackers and a heavy blender. Be sure to let them blend until you have fine crumbs.

Vanilla extract: You can use artificial vanilla extract, the real stuff or vanilla bean or seeds. All will work in this recipe, just try to keep the amounts the same.

All purpose flour: Cake flour, bread flour or all purpose gluten free flour will all work.

Things I suggest against substituting

Low fat sour cream: Using low fat sour cream in this recipe will take away some of the rich creaminess of the cheesecake. If you have to you substitute can use heavy cream.

Low fat cream cheese: I suggest against using low fat cream cheese due not having the fat the creaminess of the cream cheese will be reduced from going to a low fat cream cheese.

How to Make Peach Cheesecake

Preparing the spring form pan

First we start with preparing the spring form pan, grease and put it aside for the moment. At this point we will also preheat the oven to 350 degrees F.

Preparing a water bath for the Cheese cake

At this point we will also want to find a large pan that the spring form pan will fit inside, this will be our water bath so our cheesecake will have less chance to crack. Also using a large pan warm up about 2 quarts of water to a boil as his will be the water bath for our recipe.

If you don’t trust your spring form pan to not let water in I suggest covering the bottom and sides of it in aluminum foil so there no chance the water bath will get inside the spring form pan.

Making the graham cracker crust

Now lets start with the graham cracker crust, if you don’t have graham cracker crumbs you can make them by using a heavy blender and 12 full sheets of graham crackers. Blend until they have the texture of fine crumbs.

Melt the butter and pour it into a medium sized bowl with the graham cracker crumbs, mix until completely combined and pour into the spring form pan.

Baking the graham cracker crust

Now press the graham cracker and butter mixture into the sides and bottom of the spring form pan, you can do this with a spoon or spatula. This may take a bit of time but it is vital because if you don’t the graham cracker crust will just fall apart when someone picks up a piece of cheesecake 🙁

Next we are going to bake the graham cracker mixture in the oven for 5 minutes. After five minutes pull out the spring form pan and place it on a rack to cool.

Making the cheese cake mixture

Now comes the cheesecake mixture. Warm the cream cheese up to room temperature, this is going to make it so the cream cheese doesn’t make a mess and properly mixes with the sugar we are adding. Mix it until there it is light and fluffy with no lumps in the mixture.

Now add sour cream, vanilla extract and sea salt to the mixture and keep mixing on slow. At this point we will add an egg at a time continuing to mix the cream cheese mixture as each are added. Now comes the peach preserves add them and mix one final time.

Pour the cream cheese mixture into the spring form pan slowly. You might need to shake the pan slightly or pick up just of the the counter and drop it back onto the counter so it spreads more evenly without using a spatula to have the top of the cheesecake look more natural.

Baking the cheesecake

Bake the cheesecake for about 50-60 minutes or until the sides and top are set and the inside is very slightly jiggly.

You can check how baked the cheesecake is by inserting a knife in the center of the cake, if it comes out clean the cake is done. But be careful as this can cause a crack to form where you inserted the knife. This is better than an under cooked cheesecake, but if you are unsure give the cake a few more minutes in the over but watch it closely.

Cool the cheesecake

Let the cheesecake cool on a wire rack until it is room temperature. Now we are going to cover it with plastic wrap or aluminum foil and place it in the fridge for 24 hours.

Recipe FAQs

What does sour cream do to a cheesecake?

I adds moisture and makes the texture smoother in the cheesecake. Adding sour cream will also save you from when you under mix you cheesecake In addition to all of this it makes the cheesecake even creamier with the extra added fat.

What kind of sour cream should I use?

Use a full fat one, the more fat it has the better the flavor it will have when the bake is done.

I over cooked my cheesecake!

Don’t worry about overcooking your cheesecake by a few minutes. the outside will be browned slightly and it will have a higher chance of cracking in the center, but it will taste just fine.

How to not have you cheesecake crack

A cheese cake can crack for a number of reasons. Over cooking it will crack it, over mixing adding and adding in too much air into the mixture will increase the chance of it cracking. Also not having a moist enough environment in the oven will do that as well. The last point is fixed by having the spring form pan in a water bath. There are a number of reasons a cheese cake can crack, and if you don’t have extensive experience baking in general or baking cheesecakes specifically don’t feel bad that it cracked.

How long can I store Peach Cheesecake recipe?

You can store it in the fridge in an air tight container for up to 5 days. You can just keep the spring form pan locked closed and cover it with plastic wrap and that will be just as good.

How do I freeze cheesecake?

Cut up the cheesecake into individual slices and place them on a baking sheet in the freezer. Let it cool for 1-2 hours and then wrap the individual slices with plastic wrap and place in an airtight container. This way the cheesecake will last for 2 month.