Peach Swirl Cheesecake Recipe

by kimbesa

Enjoy one of late summer’s favorite fruits in a rich cheesecake. My recipe makes enough for a crowd.

There is nothing better than a fresh peach! And baked goods like this homemade dessert are a great way to eat them.

One trip to your local farmers market or farm stand, at the right time of year, and you’re ready to get out your baking pans.

Peaches are related to cherries and plums. They are the same species as nectarines. One gene gives the fuzzy skin; another one gives the smooth skin.

This recipe can be made with any of these fruits, as long as they are ripe and juicy, or with apricots. Just choose the most luscious fruit in season.

It would also be fun to play with combinations of these fruits, if the mood strikes, and make a fruity cheesecake all your own.

Fruit Swirl with Peachy Goodness

Peach Swirl Cheesecake
Peach Swirl Cheesecake

Tips for Peach Cheesecake

  • I like using fresh fruit in order to control the sugar. Too much sugar and you cannot taste the fruit.
  • If you’re hungry for this cheesecake in the winter time, I’d suggest frozen fruit, thawed and chopped.
  • These dessert bars are rich, so cut them small. And refrigerate any leftovers, for as long as they might last. At our house, it was not long!
Peach Swirl Cheesecake Bars

Peach Swirl Cheesecake Bars

Heavenly for peach or cheesecake fans. Allow time for the dessert to cool completely before serving

Prep time 75 min  -  Total time 200 min
Ingredients for 24 servings
For the crust:  • 18 graham crackers  • 2 tablespoons granulated sugar  • ¼ teaspoon salt  • 1 stick (1/2 cup) unsalted butter (melted)  • For the peach swirl:  • 4 ripe peaches, peeled and cut into small chunks  • ¼ cup granulated sugar  • Pinch of salt  • For the cheesecake layer:  • 16 oz (two 8-oz boxes) cream cheese (softened)  • ½ sour cream (at room temperature)  • 2 large eggs (at room temperature and lightly beaten)  • ¾ cup granulated sugar  • Pinch of salt  • ½ teaspoon vanilla

Place the graham crackers into a zip top plastic kitchen bag and roll with a rolling pin until pulverized. Work with 6 or 8 crackers at a time, depending on the size of the bag.

Meanwhile, preheat oven to 350 degrees.

Mix cracker crumbs, sugar, salt and melted butter in a bowl, and fold together until crumbs are moistened. Pat mixture evenly into the bottom of a 13x9 inch baking pan. (The flat bottom of a glass works well.) Then bake for about 15 minutes, until crust is firm. Let cool on a wire rack.

Lower oven temperature to 325 degrees.

To make the peach component, put peaches, sugar and salt into a small saucepan, and bring to a boil over medium high heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for about 10 minutes, until mixture has thickened and looks shiny. Remove from heat.

To make the cheesecake, use a large bowl and an electric mixer. Mix the cream cheese and sour cream until smooth. Add the sugar and continue beating until incorporated. Add vanilla and salt, then eggs, and beat until smooth.

Pour cream cheese mixture onto cooled crust, and spread out evenly.

Drop spoonfuls of the peach mixture randomly onto the top of the cream cheese, using a teaspoon. Use a thin knife or spatula to gently swirl the fruit.

Bake until center tests done, about 25 minutes. Let cheesecake cool for about 10 minutes on a rack, then put in the refrigerator to chill completely before cutting into bars. Makes about 24 bars.

Recipe  5.0/5 Stars (4 Votes)

Fresh Fruit From the Fruit Belt

Take advantage of local produce, wherever you live

We generally have local peaches from August into September, grown along the western shores of Lake Michigan.

Fruit Belts around the Great Lakes are lined with orchards and vineyards, because the large lakes create milder climates than the northern, continental latitudes would otherwise indicate.

This year we’re enjoying a bountiful crop!

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How to Peel a Peach

It's Easy

Peach Swirl Cheesecake Just Baked

Pan of Cheesecake Bars
Pan of Cheesecake Bars
Updated: 08/25/2013, kimbesa
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Is Peach Cheesecake For You?

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kimbesa on 08/26/2017

That sounds good to me...using any fruits you fancy! I'm thinking about nectarines and peacharines, too.

DerdriuMarriner on 08/25/2017

kimbesa, What do you recommend for replacing the four peaches with a combination of apricots, nectarines and peaches?

kimbesa on 08/16/2017

Thanks! Glad you like this. I hope you make it often and that you can get good peaches!

Guest on 08/16/2017

OMG peaches and cream cheese, what could be better! I love your desserts!

kimbesa on 10/31/2013

Thanks! I'm already missing fresh peach season, and it won't be back for months.

kimbesa on 08/27/2013

Thanks! This is a good recipe for experienced or beginner bakers, and of course, you get to eat the results. Enjoy!

WriterArtist on 08/27/2013

Yummy this looks so delicious - it is high time I start baking.

kimbesa on 08/26/2013

Thanks! We're having a great season this year, with lots of beautiful fruit.

kimbesa on 08/26/2013

You're welcome! Let us know how you like it, if you make it!

ologsinquito on 08/26/2013

The fruit grown around the Great Lakes must be so delicious. Great photos.

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