A creamy, baked peach cheesecake made with fresh peaches, a buttery graham cracker crust, and a hint of summer sweetness.

Scale

2 cups crushed honey graham crackers

1/2 cup melted unsalted butter

3 large ripe peaches, peeled and sliced

3 (8 oz.) blocks cream cheese

1 cup organic cane sugar

3 large eggs

1/2 cup sour cream

1 tablespoon cornstarch

Preheat oven to 325°F and prepare springform pan.

Mix graham cracker crumbs and butter, press into pan, and chill.

Beat cream cheese, then add sugar, eggs, sour cream, and starch.

Fold in peaches gently. Pour into crust.

Bake 55–60 mins. Let rest in oven 1 hr.

Chill at least 6 hours before serving.

Use fresh ripe peaches when in season.

For gluten-free version, sub GF cookies in crust.

Avoid overmixing cream cheese to prevent cracking.

Keywords: peach cheesecake, baked peach dessert, summer cheesecake