Hamdi Saidani New York Cheesecake With Peaches recipe is made of a rich cream cheese filling, a buttery graham cracker crust, and fresh peaches it serves 6 and takes about 1 hour and 30 minutes to prepare, plus chilling time. This delicious dessert combines creamy texture with the sweetness of peaches, making it a delightful treat for any occasion.
Try More Peaches Recipe:
🧡 Why You’ll Love This New York Cheesecake With Peaches Recipe:
- Deliciously Creamy: The rich cream cheese filling creates a luxurious texture that melts in your mouth.
- Fresh Fruit Flavor: The addition of fresh peaches adds a sweet and fruity contrast to the cheesecake.
- Perfect for Any Occasion: Ideal for birthdays, holidays, or simply as a delightful dessert after dinner.
- Make Ahead: This cheesecake can be prepared in advance, making it a convenient option for gatherings.
❓ What Is New York Cheesecake With Peaches Recipe?
New York Cheesecake With Peaches Recipe is a classic dessert featuring a dense and creamy cheesecake made with cream cheese and topped with fresh, sweet peaches. This combination provides a perfect balance of flavors and textures, making it a favorite among dessert lovers.
🍑New York Cheesecake With Peaches Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ¼ cup granulated sugar
For the filling:
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the peach topping:
- 2 ripe peaches (sliced)
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
🥮 How To Make New York Cheesecake With Peaches
- Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- In a separate bowl, mix the sliced peaches with brown sugar, cinnamon, and lemon juice. Let it sit for about 15 minutes to release juices.
- Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. Before serving, top the cheesecake with the peach mixture.
💭 Recipe Tips:
- Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature for a smooth filling.
- Don’t Overmix: Mix the filling just until combined to avoid incorporating too much air, which can cause cracks.
- Add Toppings: Feel free to add whipped cream or additional peach slices for a beautiful presentation.
- Use Fresh Peaches: Fresh peaches work best, but you can also use canned peaches (drained) if needed.
- Chill Properly: For best results, let the cheesecake chill overnight to enhance the flavors and texture.
🥃 What To Serve With New York Cheesecake With Peaches?
Serve your New York Cheesecake With Peaches with a dollop of whipped cream, a sprinkle of cinnamon, or a scoop of Peaches And Cream Ice Cream it also pairs wonderfully with a cup of Peach Ice Cream Smoothie or Peach Iced Tea for a delightful dessert experience.
🎚 How To Store Leftovers New York Cheesecake With Peaches?
- Refrigerate: Store any leftovers new york cheesecake with peaches in an airtight container in the refrigerator it will keep fresh for up to 5 days.
- Freeze: To freeze, wrap individual slices of leftovers new york cheesecake with peaches tightly in plastic wrap and then in aluminum foil store in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Can I use canned peaches in my New York Cheesecake With Peaches?
Yes, you can use canned peaches in syrup for your New York Cheesecake With Peaches. Just be sure to drain them well and pat them dry before adding them as a topping to avoid excess moisture in the cheesecake.
How can I prevent cracks in my New York Cheesecake With Peaches?
To prevent cracks in your New York Cheesecake With Peaches, ensure you don’t overmix the filling, bake it at a low temperature, and allow it to cool gradually in the oven with the door slightly ajar.
What type of cream cheese is best for New York Cheesecake With Peaches?
For the best results in New York Cheesecake With Peaches, use full-fat cream cheese. This will ensure a rich and creamy texture, which is characteristic of a classic New York-style cheesecake.
How do I know when New York Cheesecake With Peaches is done?
You’ll know New York Cheesecake With Peaches is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools. Avoid overbaking, as this can lead to a dry cheesecake.
How can I make New York Cheesecake With Peaches more visually appealing?
To make New York Cheesecake With Peaches more visually appealing, arrange the peach slices artfully on top of the cheesecake and consider adding mint leaves for a pop of color. You can also drizzle caramel or chocolate sauce for extra flair.
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New York Cheesecake With Peaches Nutrition Facts
Serving Size: 1 slice (approx. 1/6 of the cheesecake)
- Calories: 402
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 90mg
- Sodium: 220mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 6g
New York Cheesecake With Peaches
Description
New York Cheesecake With Peaches recipe is made of a rich cream cheese filling, a buttery graham cracker crust, and fresh peaches it serves 6 and takes about 1 hour and 30 minutes to prepare, plus chilling time. This delicious dessert combines creamy texture with the sweetness of peaches, making it a delightful treat for any occasion.
Ingredients
For the crust:
For the filling:
For the peach topping:
Instructions
- Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- In a separate bowl, mix the sliced peaches with brown sugar, cinnamon, and lemon juice. Let it sit for about 15 minutes to release juices.
- Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. Before serving, top the cheesecake with the peach mixture.
Notes
- Use Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature for a smooth filling.
Don’t Overmix: Mix the filling just until combined to avoid incorporating too much air, which can cause cracks.
Add Toppings: Feel free to add whipped cream or additional peach slices for a beautiful presentation.
Use Fresh Peaches: Fresh peaches work best, but you can also use canned peaches (drained) if needed.
Chill Properly: For best results, let the cheesecake chill overnight to enhance the flavors and texture.
