Menu
Peach Upside-Down Cheesecake Peach Upside-Down Cheesecake
Strawberry Cheesecake Strawberry Cheesecake
Pressure-Cooker Peachy Summer Cheesecake Pressure-Cooker Peachy Summer Cheesecake
Peach Shortcake Peach Shortcake
Lemony White Chocolate Cheesecake Lemony White Chocolate Cheesecake
Peach Strawberry Pie Peach Strawberry Pie
Strawberry Cheesecake Pie Strawberry Cheesecake Pie
Peach Cake Peach Cake
Peachy Cream Pie Peachy Cream Pie
Peachy Dutch Pancake Peachy Dutch Pancake
Baked Peach Pancake Baked Peach Pancake
Pink Grapefruit Cheesecake Pink Grapefruit Cheesecake
Cheesecake Strawberry Ice Cream Cheesecake Strawberry Ice Cream
Honey Pear Cheesecake Honey Pear Cheesecake
Sunny Peaches & Cream Pie Sunny Peaches & Cream Pie
Peanut Butter and Jelly Cheesecake Peanut Butter and Jelly Cheesecake
Cheesecake Pie Cheesecake Pie
Raspberry Cheesecake Raspberry Cheesecake
Peach Pound Cake Peach Pound Cake
Peach Blueberry Pie Peach Blueberry Pie

Peachy Summer Cheesecake

Add a Review
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 2-1/2 hours + chilling

Makes

6 servings

Updated: Jun. 27, 2023
This is a cool, always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you cover it well in an airtight container and add the peaches only after the cheesecake thaws. —Joan Engelhardt, Latrobe, Pennsylvania
Next Recipe

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 4 ounces fat-free cream cheese
  • 1/2 cup sugar
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons unsweetened apple juice
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla
  • 3 large eggs, lightly beaten
  • 2 medium ripe peaches, peeled and thinly sliced

Directions

  1. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up pieces lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
  2. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan.
  3. In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Center pan on foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low 2-1/2 hours.
  4. Turn off slow cooker, but do not remove lid. Let stand 1 hour. Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour.
  5. Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.

Nutrition Facts

1 slice with 3 tablespoons peach: 268 calories, 12g fat (7g saturated fat), 129mg cholesterol, 342mg sodium, 27g carbohydrate (25g sugars, 1g fiber), 12g protein.