Peachy Cheese Cake
A luscious peach cheesecake with a graham cracker crust, creamy filling, and fresh peach topping, perfect for summer gatherings and dessert lovers alike.
Ingredients
Instructions
- Make in a 9-inch pie plate.
- Blend graham cracker crumbs, sugar, cinnamon, and melted oleo.
- Set aside 2 tablespoons of the crumb mixture.
- Evenly line the bottom and sides of the pie plate with the remaining crumb mixture and refrigerate.
- Let the cream cheese soften.
- Beat the cream cheese until fluffy, then gradually add the condensed milk until blended.
- Blend in lemon juice and vanilla extract.
- Pour the filling into the chilled crust.
- Arrange sliced peaches on top of the filling.
- Sprinkle the remaining crumbs over the peaches.
- Refrigerate for at least 3 hours before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of graham cracker crumbs and crushed nuts. If you don't have lemon juice, lime juice can be a great substitute. To make it easier to slice, let the cheesecake sit at room temperature for about 10 minutes before serving. For added sweetness, you can top with whipped cream or serve alongside a scoop of vanilla ice cream.
Serving Suggestions
This Peachy Cheese Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it after a light summer meal, perhaps alongside a refreshing salad or a fruit platter. For a fun twist, try serving it with a slice of 'Dolly Parton' Pie to create a unique dessert platter.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, wrap slices in plastic wrap and then foil, storing them in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving again to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Cheese Cake contains roughly 313 calories, with 3g protein, 40g carbohydrates, and 16g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, you can definitely use fresh peaches! Just ensure they are ripe and well-washed. Slice them thinly and arrange them on top of the cheesecake. Fresh peaches will add a delightful texture and flavor, enhancing the overall taste of the dish.
How do I know when the cheesecake is set?
The cheesecake should be firm to the touch but still slightly jiggles in the center when you take it out of the refrigerator. It will continue to set as it chills. If you're unsure, you can insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making a day or two ahead of time. Just prepare it according to the recipe, refrigerate, and let the flavors meld together. It will be just as delicious when ready to serve, making it a great option for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).