Creamy, fruity, and beautifully rich, this Cheesecake Factory Peach Cheesecake Recipe is the perfect dessert for peach lovers. It combines a buttery biscuit crust, a smooth cheesecake filling, and a glossy homemade peach topping that makes every slice look bakery-worthy. Best of all, it’s surprisingly simple to make at home.

Inspired by the famous restaurant favorite, this homemade version captures everything people love about the Cheesecake Factory Peach Cheesecake while using easy-to-find ingredients. Canned peaches make the recipe convenient without sacrificing the fresh, sweet peach flavor.

Whether you’re baking for a family gathering, holiday celebration, birthday, or simply treating yourself, this cheesecake delivers an impressive dessert with a creamy texture and luscious peach topping that everyone will remember.

What Does This Peach Cheesecake Taste Like and What Makes It So Special?

Every bite of this Cheesecake Factory Peach Cheesecake Recipe is incredibly creamy and silky. The cream cheese filling is rich but balanced by the slight tanginess of Greek yogurt, while the vanilla adds warm, sweet notes throughout the cheesecake.

The buttery biscuit crust provides a delicate crunch that contrasts beautifully with the smooth filling. The homemade peach topping is naturally sweet, glossy, and packed with tender peach pieces that add freshness and a juicy finish.

One of the best things about this dessert is how elegant it feels without being overly heavy. The peaches brighten every bite, making this cheesecake perfect for summer gatherings, holidays, dinner parties, or anytime you’re craving a fruity twist on a classic cheesecake.

Cheesecake Factory Peach Cheesecake Recipe Ingredients

For the Peach Topping

• 490 g canned peaches (17.3 oz, about 2 cups)
• About 300 ml reserved peach syrup from the can
• 18 g cornstarch (2 tablespoons)
• Reserve about 120 g peach slices for decorating
• For the Cheesecake Filling
• 550 g cream cheese, softened
• 150 g granulated sugar
• 1 teaspoon vanilla paste
• 60 ml heavy cream
• 100 g Greek yogurt
• 15 g cornstarch
• 3 large eggs

For the Crust

• 150 g biscuits, crushed into fine crumbs
• 70 g unsalted butter, melted

You’ll Also Need

• Butter for greasing the springform pan
• Aluminum foil
• Hot water for the water bath

Kitchen Utensils

• 20 cm (8-inch) springform pan
• Large mixing bowl
• Medium saucepan
• Whisk
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Food processor or rolling pin for crushing biscuits
• Baking pan for the water bath
• Plastic wrap
• Cooling rack

Preparation and Cooking Time

Step-by-Step Cheesecake Factory Peach Cheesecake Recipe

Step 1: Make the Peach Topping

Drain the canned peaches, reserving about 300 ml of the syrup. Set aside approximately 120 g of peach slices for decorating later.

In a saucepan, whisk together the reserved syrup and cornstarch until smooth. Add the remaining peaches and cook over medium heat, stirring frequently, until the mixture becomes thick and glossy.

Cover the surface with plastic wrap and allow it to cool completely.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with the sugar until completely smooth and creamy.

Mix in the vanilla paste, heavy cream, Greek yogurt, and cornstarch until fully combined.

Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to help prevent cracks.

Step 3: Make the Crust

Crush the biscuits into fine crumbs using a food processor or a rolling pin. Stir in the melted butter until every crumb is evenly coated and resembles wet sand.

Step 4: Bake the Crust

Lightly grease a 20 cm (8-inch) springform pan with butter. Firmly press the crumb mixture into an even layer across the bottom of the pan.

Bake in a preheated 160°C (320°F) oven for 5 minutes, then let the crust cool slightly.

Step 5: Assemble and Bake

Pour the cheesecake filling over the prepared crust and smooth the top. Wrap the outside of the springform pan tightly with aluminum foil.

Place it inside a larger baking pan and carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan. Bake at 160°C (320°F) for 60 minutes.

Once the baking time is complete, turn off the oven and leave the cheesecake inside for another 60 minutes with the oven door closed.

Step 6: Chill and Decorate

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, though overnight chilling creates the best texture and flavor.

Before serving, spoon the cooled peach topping over the cheesecake and arrange the reserved peach slices on top for a beautiful finish.

Best Ways to Customize and Serve This Cheesecake Factory Peach Cheesecake in Your Meals

Serve with Fresh Whipped Cream
I love adding a generous dollop of freshly whipped cream right before serving. It makes every bite even lighter and creamier without taking away from the sweet peach topping.

Pair with Fresh Peach Slices
Whenever peaches are in season, I like to add a few fresh slices alongside each piece of cheesecake. The juicy fruit adds a refreshing contrast and makes the dessert look extra inviting.

Enjoy with Vanilla Ice Cream
One of my favorite combinations is serving a slice with a scoop of vanilla ice cream. The cold, creamy ice cream slowly melts into the cheesecake, creating an incredibly rich and delicious dessert.

Drizzle with Salted Caramel Sauce
Sometimes I finish the cheesecake with a light drizzle of salted caramel sauce. The buttery caramel pairs beautifully with the peaches and gives every bite a little extra indulgence.

Add Toasted Pecans or Almonds
I like sprinkling toasted pecans or sliced almonds over the peach topping for a little crunch. It adds wonderful texture and a subtle nutty flavor that complements the creamy filling.

Serve with Hot Coffee
A hot cup of freshly brewed coffee is one of my favorite ways to enjoy this cheesecake. The slight bitterness of the coffee balances the rich, sweet flavors perfectly.

Pair with Iced Tea
On warm afternoons, I often serve this cheesecake with a glass of unsweetened iced tea or peach iced tea. It’s refreshing and lets the fruity flavors really shine.

Top with Fresh Mint Leaves
A few fresh mint leaves may seem simple, but they add a bright, fresh aroma that makes the cheesecake taste even more refreshing while giving it a beautiful presentation.

Serve with Fresh Berries
I enjoy adding fresh raspberries, blueberries, or strawberries to the plate. Their slight tartness balances the creamy cheesecake and sweet peaches, making each bite more flavorful.

Enjoy Chilled Straight from the Refrigerator
Honestly, I think this cheesecake tastes its absolute best after chilling overnight. The flavors become richer, the texture turns extra creamy, and every slice cuts beautifully, making it worth the wait.

Chef Notes for This Cheesecake Factory Peach Cheesecake Recipe

Use soft cream cheese.
Let the cream cheese sit on the counter before you start. Soft cream cheese mixes much better and gives you a smooth filling with no lumps.

Do not mix the eggs too much.
Mix the eggs just until they disappear into the batter. Too much mixing can add air, and that may cause the cheesecake to crack.

Bake with a water bath.
The hot water helps the cheesecake bake slowly and evenly. It also keeps the filling extra creamy and smooth.

Wrap the pan well.
Cover the outside of the springform pan with aluminum foil. This helps keep water from getting into the crust during baking.

Let the cheesecake cool slowly.
After baking, leave the cheesecake in the turned-off oven for 1 hour. This simple step helps prevent big cracks on top.

Chill it overnight if you can.
Four hours is enough, but overnight is even better. The cheesecake becomes firmer, creamier, and full of flavor.

Cool the peach topping first.
Do not spoon warm peaches onto the cheesecake. Let the topping cool all the way so it stays thick and doesn’t melt the creamy filling.

Save the peach slices for the end.
Keep the reserved peach slices fresh until you are ready to serve. They make the cheesecake look beautiful and add extra juicy bites.

Press the crust down firmly.
Use the bottom of a glass or measuring cup to press the crumbs into an even layer. This helps the crust stay together when you slice the cheesecake.

Use a warm knife for clean slices.
Dip your knife in warm water, wipe it dry, and cut one slice. Clean the knife before each new cut. Your Cheesecake Factory Peach Cheesecake Recipe will look neat and ready for serving.

Storage and Reheating Guidance

Store leftover Cheesecake Factory Peach Cheesecake in an airtight container or cover the pan tightly with plastic wrap. Keep it refrigerated for up to 5 days.

For longer storage, freeze individual slices for up to 2 months and thaw overnight in the refrigerator. Since cheesecake is best served chilled, there’s no need to reheat it.

Simply let refrigerated slices sit at room temperature for about 15 minutes before serving for the creamiest texture.

FAQs About This Cheesecake Factory Peach Cheesecake Recipe

If you have questions about this recipe, you’ll find the answers to the most frequently asked ones below.

1. Can I use fresh peaches instead of canned peaches?

Yes, we’ve made this cheesecake with fresh peaches when they’re in season, and it turns out delicious. You’ll need to cook the sliced peaches with a little water, sugar, and cornstarch to create a thick topping since fresh peaches don’t come with the syrup that canned peaches provide.

2. Why did my cheesecake crack?

In our experience, cheesecake usually cracks from overmixing the batter or cooling too quickly. Mixing the eggs just until combined, baking the cheesecake in a water bath, and letting it rest in the turned-off oven for an hour have consistently given us a smooth, crack-free cheesecake.

3. Can I make this Cheesecake Factory Peach Cheesecake Recipe ahead of time?

Absolutely! We actually recommend making it a day in advance. An overnight chill gives the filling time to fully set, and we’ve found that the flavor and texture become even richer and creamier the next day.

4. Do I have to use a water bath?

We highly recommend it. Every time we’ve skipped the water bath, the cheesecake baked less evenly and was more likely to crack. The gentle steam helps the cheesecake bake slowly, resulting in a silky, creamy texture that’s worth the extra step.

5. Can I freeze this cheesecake?

Yes! We’ve frozen individual slices many times with great results. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container. When you’re ready to enjoy it, thaw the cheesecake overnight in the refrigerator for the best texture.

6. Can I use vanilla extract instead of vanilla paste?

Yes, you can. We’ve substituted pure vanilla extract several times, and the cheesecake still tastes wonderful. Vanilla paste offers a slightly richer flavor and those beautiful vanilla specks, but either option works well in this recipe.

7. How do I know when the cheesecake is fully baked?

We’ve found that the cheesecake is ready when the edges look set while the center still has a gentle wobble when you lightly shake the pan. It will continue to firm up as it cools in the oven and later chills in the refrigerator, giving you that perfectly creamy texture.

Cheesecake Factory Peach Cheesecake Recipe

5 from 2 votes

Creamy, fruity, and beautifully rich, this Cheesecake Factory Peach Cheesecake Recipe is the perfect dessert for peach lovers. It combines a buttery biscuit crust, a smooth cheesecake filling, and a glossy homemade peach topping that makes every slice look bakery-worthy. Best of all, it’s surprisingly simple to make at home.

Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Additional time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Video Notes

Ingredients

  

• 490 g canned peaches 17.3 oz, about 2 cups
• About 300 ml reserved peach syrup
• 18 g cornstarch 2 tbsp
• 120 g peach slices reserved for decorating
• 550 g cream cheese softened
• 150 g granulated sugar
• 1 tsp vanilla paste
• 60 ml heavy cream
• 100 g Greek yogurt
• 15 g cornstarch
• 3 large eggs
• 150 g biscuits crushed
• 70 g unsalted butter melted

Method

 

1. Drain the peaches, reserving the syrup. Cook the syrup, cornstarch, and peaches in a saucepan over medium heat until thick. Cool completely.
2. Beat the cream cheese and sugar until smooth. Mix in the vanilla, heavy cream, Greek yogurt, and cornstarch. Add the eggs one at a time, mixing just until combined.
3. Mix the crushed biscuits with the melted butter. Press firmly into a greased 20 cm (8-inch) springform pan.
4. Bake at 160°C (320°F) for 5 minutes, then let it cool slightly.
5. Pour the filling over the crust. Wrap the pan in foil and place it in a water bath. Bake at 160°C (320°F) for 60 minutes. Turn off the oven and leave the cheesecake inside for 1 hour.
6. Cool to room temperature, then refrigerate for at least 4 hours (overnight is best). Top with the cooled peach topping and reserved peach slices before serving.

Video

Notes

Store leftover Cheesecake Factory Peach Cheesecake in an airtight container or cover the pan tightly with plastic wrap. Keep it refrigerated for up to 5 days.

This homemade Cheesecake Factory Peach Cheesecake Recipe is creamy, fruity, and surprisingly easy to prepare. The buttery crust, velvety cheesecake filling, and sweet peach topping come together to create a dessert that’s perfect for celebrations or everyday indulgence.

Give this recipe a try, then share it with family and friends. If you enjoyed it, leave a comment with your experience and save this recipe for your next special occasion!

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