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Fresh Peach Cheesecake

When your Peach Cheesecake recipe contains fresh peaches and then is topped with a Crushed Peach Sauce, can you be anything but ‘simply peachy’?
Servings: 12


Crust Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup softened butter

Crust Instructions

  • Blend ingredients and press firmly into an even layer over bottom of 9 inch springform pan.
  • Filling Ingredients
  • 3 envelopes unflavored gelatin
  • 3/4 cup water
  • 2 lbs peaches 6 medium size
  • 1 Tbsp fresh lemon juice
  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 16 oz cream cheese at room temperature
  • 2 egg whites
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1 cup heavy cream


Filling Instructions

  • Soften gelatin in water.
  • Pit and thoroughly crush or purée peaches in blender (should have 3 cups).
  • Stir in lemon juice.
  • Beat egg yolks slightly in top of double boiler.
  • Stir in 1/2 cup crushed peaches and 3/4 cup sugar.
  • Cook and stir over hot water until mixture thickens. Mix in softened gelatin. Remove from heat.
  • Combine cream cheese and remaining peaches. Stir in gelatin mixture. Chill until mixture mounds.
  • Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form.
  • Whip cream until stiff. Fold egg whites and cream into mixture.
  • Pour into prepared pan. Chill at least four hours or until firm.
  • Serve with Crushed Peach Sauce.

Crushed Peach Sauce Ingredients

  • 6 medium peaches (about 2 pounds)
  • 1/3 cup granulated sugar
  • Crushed Peach Sauce Instructions
  • Pit and slightly crush peaches. Stir in sugar.
  • Makes 2 1/4 cups.