Baked Peach Cheesecake

In about the last week peaches have come on here in Utah with a vengeance! Of course this is the best kind of vengeance as it revolves around fabulous fruit. After getting my hands on a few pounds of these beauties I started by eating a lot of them, but then wanted a beautiful dessert. After much searching I ended up with a baked Peach Cheesecake with an almond nut crust. It was perfect. The Peaches are fresh and bright and the cheesecake rich and just a little naughty and all together the perfect fall treat. If you don’t have peaches where you are, pull out that Peach Pie Filling I know you all still have and use it in place of the peach topping!

Here’s my recipe. Give it a try and tell me what you think.

baked peach cheesecake

Baked Peach Cheesecake

3 squares (24 oz) Low Fat Cream Cheese

3 eggs

3 Tablespoons Ultra Gel

2 teaspoons vanilla

2 teaspoons lemon juice

1 1/2 cups sugar

1/4 cup sour cream


1 cup almond meal (I just ground a bunch of raw almonds in the blender)

2 Tablespoons melted butter

2 Tablespoons sugar

1 Tablespoon Ultra Gel

Preheat oven to 375 degrees. Combine ingredients for crust and mix well. Press into the bottom of a 9 inch springform pan. Bake for 8-10 minutes. Don’t let the nuts burn!

Raise oven heat to 400 degrees.

Place cream cheese in the bowl of your stand mixer and beat 3-5 minutes until fluffy. Add other ingredients as listed, scraping down the bowl frequently. Give the ingredients plenty of time to mix after each addition. You want this to be a very smooth mixture when you are finished.

Pour mixture over crust and return to oven. Lower oven temperature to 225 degrees and cook for 60-90 minutes checking at 30 minute intervals. You want the internal temperature in the center of the cake to be about 155-160 degrees. It won’t look fully set when you remove it from the oven but it will continue to set as it cools.

Fresh Peach Topping

Peel and slice 1 pound of peaches. Toss in 1-2 Tablespoons of lemon juice and 1/3 cup sugar. Let sit for at least 15 minutes for juices to flow. Add 1-2 Tablespoons of Ultra Gel to thicken. Optionally you can add a teaspoon of pumpkin pie spice to add more flavor, but I wanted to peach to really shine through so didn’t add anything but the sugar and the lemon.

Remove cheesecake from springform pan, slice and top with peach topping. This was really good the first day, but better on the second day. Done again I’d make everything and let it sit over night and serve the next day.


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