Paula Deen Peach Cheesecake

Paula Deen Peach Cheesecake is a Southern dessert built on a buttery graham cracker crust with a rich cream cheese filling. The batter gets a swirl of peach jam, and the whole thing is topped with more jam that sets overnight in the fridge. It serves 10, takes under an hour of hands-on work, and belongs at any summer cookout or church supper.

The peach jam is what makes or breaks this recipe. Paula splits a cup and a quarter between the filling and the topping. Stir the quarter cup into the batter just enough to blend it. The full cup spread on top after baking gives every slice that sticky, sweet peach flavor plain cheesecake never has.

Make this the night before you need it. The overnight chill firms the filling and lets the jam topping set into a glossy layer. Pull the cream cheese out an hour early so it beats smooth with no lumps. A springform pan is the only way to get clean slices.

Paula Deen Peach Cheesecake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

570

kcal

A creamy baked cheesecake with a crunchy graham cracker base and a double layer of peach jam that gives it a soft, fruity sweetness after an overnight chill.

Ingredients

• 1 box graham cracker crumbs
  

• 1 1/4 cups divided sugar
  

• 1 tablespoon melted Butter
  

• 2 eggs
  

• 3 (8 oz) packages cream cheese
  

• 1/2 teaspoon vanilla
  

• 1/4 cup plus 1 cup peach jam

Directions

• Preheat the oven: Preheat oven to 350 °F.
• Make the crust: In a medium size bowl, combine the graham cracker crumbs with 1/4 cup sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.
• Make the filling and bake: Prepare the filling by beating the eggs and cream cheese together. Add 1 cup sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix to incorporate Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes. Top with remaining 1 cup of peach jam. Cool to room temperature and then refrigerate overnight.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh peaches instead of peach jam?

Fresh peaches will add too much moisture and make the filling runny. The jam gives you concentrated peach flavor and the right texture for both the filling and the topping. If you want a fresh peach garnish, add thin slices on top after the cheesecake has set overnight.

How long does this cheesecake need to chill?

The recipe calls for an overnight chill, and that is the minimum. At least 8 hours in the fridge lets the filling firm up and the jam topping set into a smooth, sliceable layer. Cutting into it early gives you a soupy mess.

How long does peach cheesecake keep in the fridge?

It keeps well for 4 to 5 days in the refrigerator, covered tightly with plastic wrap or in an airtight container. The jam topping may soften slightly after the first day, but the flavor stays good.

Can I make this ahead and freeze it?

Yes, but freeze it before adding the jam topping. Wrap the cooled cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and spread the cup of jam on top before serving.

Why did my cheesecake crack on top?

Cracks happen when the filling is overbaked or when the oven temperature runs too hot. Beat the eggs and cream cheese just until smooth. Too much air causes the top to puff and crack as it cools. The jam topping covers small cracks, but pulling it from the oven right at 35 minutes helps prevent them.