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Peach Cheesecake Recipe

Peach Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on November 23, 2011

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    Excellent recipe! tho in place of the peach jam I added peach habanero jam

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  • on June 01, 2011

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    Delicious! A little bit too sweet but delicious. I tripled the crust ingredients too because 1 cup seemed too little. And I used 350 grams of mascarpone and 100 grams of cream cheese, about 16 oz together. It works amazing! Since it is the peach season, I toped it with fresh peaches sautéd with 1/4 cup of peach preserve and a tiny bit of butter. I made it for my boyfriend's birthday, and he told me it is better than any cheesecakes he ate anywhere! Thanks!

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  • on August 26, 2010

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    I followed Paula's advice and tweaked this recipe much to everyone's joy!

    I tripled the crust ingredients; I used brown sugar, added 1 t of sea salt, 1 T of cinnamon and 1 T of nutmeg! Good thing I tripled it because the whole family had to eat some!

    For the filling, I used 16oz of cream cheese, same amount of sugar and eggs, 1 T of vanilla, and, it being peach season in western Colorado, I used three large fresh peaches. I mashed the peaches and drained as much juice out as possible. I mashed and drained an extra peach for the top. UNBELIEVABLE!!

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  • on July 30, 2010

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    I loved this recipe. It is so summery. Great after a BBQ. I have even substituted the peach for other flavours such as strawberry. Paula does it again.

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  • on September 23, 2008

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    I made this just a few days ago and it is the best cheesecake that I have ever tasted. I've also used Apricots and Apricot preserves with this recipe and it is very tasty. This is a simple and easy recipe that brings huge rewards in the end.

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  • on June 26, 2008

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    Let me start with saying that I consider myself an intermediate cook, but, desserts are my downfall. Reading over the other reviews, no one said anything about what the cheesecake should look like after cooking 35-40 mins...so, for the novice dessert cook, let me suggest you take it out of the oven while the middle is still a bit jiggly (is that a word?. Since it stays in the pan till room temperature, it is a bit like meat, it still keeps cooking. Our company all thought it was very good and enjoyed.

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  • on May 14, 2007

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    This was excellent. I used 2(8 oz. ea. cream cheese and just added alittle more preserves. No additional sugar is needed. I also added about 10 minutes to cooking time to compensate for the additional cream cheese. I, like many reviewers, used seedless blackberry jam. Then I bought frozen blackberries and ladled a few on each slice with a dollop of whipped cream. Excellent!!!! And very impressive in apprearance. Will try with other flavors.

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  • on February 23, 2007

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    Easy and so delicious!

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  • on February 13, 2007

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    Paula does it again. SO simple and wonderful taste. As other reviews have said, we're really looking forward to trying all kinds of other flavors, but otherwise wouldn't change a thing. Great crust, too!

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  • on January 31, 2007

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    I Love Anything Mama Paula Makes!!!

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