Peach Cheesecake

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  • Level: Easy
  • Total: 1 hr 30 min (plus 8 hr chilling)
  • Active: 30 min
  • Yield: 8 to 10 servings
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For the Crust:

Unsalted butter, for the pan

Gingersnaps, for the pan

For the Filling:

3 8-ounce packages cream cheese, softened

1 cup sugar

1/2 easpoon grated orange zest 

1/4 teaspoon salt 

3 large eggs

1/4 cup peach nectar

For the Topping:

3 peaches, sliced

2 tablespoons fresh orange juice 

1 teaspoon sugar 


  1. Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
  2. Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight. 
  3. Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.