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One slice of peach cheesecake on a dark blue plate with sunflowers in the background.
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5 from 1 vote

Peach Cheesecake Recipe

This peach cheesecake is made with fresh peaches, it's gluten-free with an easy-to-make almond crust, and you don't even have to turn on the oven! It's rich, creamy, dreamy and beautiful!
Prep Time35 minutes
Refrigeration Time8 hours
Total Time8 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: dessert for summer party, summer fruit recipes
Servings: 12
Calories: 413kcal

Ingredients

For the crust

  • 2 cups almond meal
  • ½ cup sliced almonds, toasted
  • ¼ cup granulated sugar
  • ¼ teaspoon Kosher salt
  • ½ cup unsalted butter, melted

For the filling

  • 3 (8-ounce) packages cream cheese, softened to room temperature
  • cups sweetened condensed milk -- approx. 1½ (14-ounce) cans
  • ¼ cup plus 1½ tablespoons lemon juice
  • teaspoons almond extract
  • cup peeled, super thinly sliced peaches about 1 (½-pound) peach

For the topping

  • 1 to 2 large (about ½-pound each) peaches, washed and thinly sliced
  • 2 tablespoons apricot jam
  • 1 tablespoon water

Instructions

  • Prepare all of the peaches. For the filling, peel and thinly slice them (about ⅛-inch). Then place the slices on a couple of layers of paper towel, and use another to gently press down on top of them. We want them as dry as possible before mixing them into the filling. For the top of the cake, they don't need to be peeled, and should also be thinly sliced (about ⅛-inch).
    The thinner the slices are for both, easier it'll be to slice. Store these slices for the top of the cake tightly wrapped in the refrigerator until after the cake has set, or even better, wait and slice it at that point.

For the crust

  • Toast the almonds in a small sauté pan over medium-low heat. This should only take a few minutes. They'll be mostly golden and very aromatic when they're ready. Watch them carefully as they can go from golden to burnt quickly.
  • In a large mixing bowl, combine the almond meal, toasted sliced almonds, sugar, salt and melted butter. Stir until everything is evenly combined and all of the dry ingredients are held together by the butter. Pour this into a (9-inch) springform pan. Use your hands to gently press the mixture to evenly coat the bottom. Set aside.

For the filling

  • Add the softened cream cheese, sweetened condensed milk, lemon juice and almond extract to a large bowl. Use an electric mixer or hand whisk to blend until it's very smooth, about 30 seconds or so. Fold in the peeled, thinly sliced peaches.
  • Pour the mixture on top of the crust, cover the pan with plastic wrap (not touching the filling), and place in the refrigerator for at least 8 hours (ideally overnight.)
  • Arrange the peach slices on top of the filling. In a small bowl, mix the apricot jam with the water and microwave it for a few seconds, just to thin it. Then use a pastry brush to glaze the peaches with it.
  • Use a butter knife to go along the edges of the cake, inside the pan. Then loosen the spring and place the cake on a serving platter.
  • Slice and serve. (Show your guests how pretty it is first!)

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 413kcal | Carbohydrates: 17g | Protein: 9g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 281mg | Potassium: 148mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg