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Glazed Peach Cheesecake



  • 1 1/2 cups gingersnap cookies, crushed

  • 1/2 cup finely chopped walnuts

  • 6 Tbsp butter, melted

  • 1 Tbsp sugar

  • 1 Tbsp brown sugar


  • 1 cup Mac's Pride Peaches, peeled and sliced

  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 4- 8oz packages of cream cheese, softened

  • 4 eggs

  • 1 tsp vanilla

  • 1/2 cup sour cream

  • 1 1/2 Tbsp cornstarch


  • 1/2 cup sugar

  • 1/3 cup brown sugar

  • 1 1/2 tsp cornstarch

  • 1/4 cup water

  • 2 cups Mac's Pride Peaches, peeled and sliced

  • 1/2 tsp lemon juice


1. Preheat oven to 325 degrees. Combine all crust ingredients in a bowl and mix well.  Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and remove from oven to cool.  Do not turn off oven.

2. While crust is cooling, make the filling. Puree peaches until smooth and divide in half. 

3. In a bowl, beat cream cheese until smooth. Gradually add both sugars and continue beating on low. Add eggs one at a time and beat until well incorporated. Beat in vanilla, sour cream, half of pureed peaches and cornstarch.

4. Stir mix with wooden spoon in folding motion to remove excess air bubbles. Pour mixture over prepared crust. Wrap the outside of the pan halfway up the side with foil and place in a hot water bath in a large baking pan. Bake for 60 minutes or until set.

5. Turn off oven after 60 minutes, leave cheesecake in oven with door ajar for at least 30 minutes.

6. Remove from oven and allow to cool enough to cover and refrigerate.

7. While cheesecake is cooling, make the glaze. Whisk sugars, cornstarch, and water together in a saucepot over medium heat and bring to a slow boil. Gently fold in reserved peach puree and fresh peach slices. Bring the mixture back to a slow boil, stirring constantly, then reduce heat and allow to simmer for 1-2 minutes until sauce is thickened and translucent.

8. Stir in lemon juice, remove from heat and cool. Refrigerate until cool.

9. Remove cheesecake and glaze from refrigerator. Place cheesecake on a serving plate and arrange the peach glaze decoratively on top with some sauce dripping down the sides.

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