Name: Luscious Peach Plum Cheesecake
Prep time: 1 h
Cook time: 1 h 40 min
Total time: 12 h
Yield: 12 servings
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ teaspoon ground cinnamon; 6 tablespoons unsalted butter, melted; 32 ounces full-fat cream cheese, softened to room temperature; 1 ½ cups granulated sugar; ¼ cup heavy cream; 1 tablespoon vanilla extract; 1 teaspoon lemon zest; Pinch of salt; 4 large eggs, at room temperature; 2 large ripe peaches, peeled, pitted, and diced into ½-inch pieces; 2 large ripe plums, pitted and diced into ½-inch pieces; ½ cup granulated sugar; 2 tablespoons fresh lemon juice; ¼ teaspoon ground cinnamon; 1 tablespoon cornstarch; 2 tablespoons cold water

“Summer Peach Plum Cheesecake Recipe” – just hearing these words instantly transports me to sun-drenched afternoons and delightful garden gatherings. I am absolutely thrilled to share what I believe will become your new favorite warm-weather treat. Picture this: a velvety, rich cream cheese base, subtly sweet and incredibly smooth, perfectly complemented by the vibrant, juicy sweetness of ripe peaches and the delicate tartness of fresh plums, all resting atop a crisp, buttery graham cracker crust. It’s the quintessential celebration of seasonal produce, transforming a beloved classic into an unforgettable summer experience.

While the history of cheesecake stretches back to ancient Greece, evolving through Roman times and into the varied regional delights we cherish today, this particular iteration truly shines a spotlight on the bounty of modern summer. It’s a beautiful example of how fresh, local fruit can elevate a dessert, making it an essential centerpiece for any summer celebration, from casual backyard barbecues to elegant al fresco dinners.

What makes this Summer Peach Plum Cheesecake Recipe so undeniably beloved?

It’s the exquisite symphony of textures and flavors. The cool, creamy filling offers a luxurious counterpoint to the tender, aromatic fruit, providing a refreshing burst with every decadent bite. Guests and family alike adore this dessert not only for its stunning visual appeal and incredible taste but also for its unique ability to encapsulate the very essence of summer in a single, glorious slice. Prepare to impress, delight, and savor the season!

Ingredients:

For the Graham Cracker Crust:
- 1 ½ cups (about 180g) graham cracker crumbs (from approximately 12-14 full graham cracker sheets)
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon (optional, but highly recommended for a warm note)
- 6 tablespoons (85g) unsalted butter, melted
For the Creamy Cheesecake Filling:
- 32 ounces (900g) full-fat cream cheese, softened to room temperature (four 8-ounce blocks)
- 1 ½ cups (300g) granulated sugar
- ¼ cup (60ml) heavy cream (or sour cream for a tangier profile)
- 1 tablespoon vanilla extract (pure vanilla extract makes a noticeable difference!)
- 1 teaspoon lemon zest (from about 1 medium lemon, adds brightness)
- Pinch of salt
- 4 large eggs, at room temperature
For the Summer Peach Plum Topping:
- 2 large ripe peaches, peeled, pitted, and diced into ½-inch pieces (about 1 ½ cups)
- 2 large ripe plums, pitted and diced into ½-inch pieces (about 1 ½ cups)
- ½ cup (100g) granulated sugar (adjust to the sweetness of your fruit)
- 2 tablespoons fresh lemon juice (balances sweetness and brightens flavors)
- ¼ teaspoon ground cinnamon (optional, but complements the fruit beautifully)
- 1 tablespoon cornstarch
- 2 tablespoons cold water

Equipment You’ll Need:

Before we dive into creating this exquisite Summer Peach Plum Cheesecake Recipe, it’s a good idea to gather all your necessary tools. Having everything ready to go will make the process much smoother and more enjoyable. You’ll definitely want a sturdy 9-inch springform pan for easy removal of your beautiful creation. A food processor is incredibly helpful for making perfectly uniform graham cracker crumbs, though you can also crush them by hand using a Ziploc bag and a rolling pin. For mixing, I rely on my stand mixer with both paddle and whisk attachments, but a hand mixer works just as well. You’ll also need a large mixing bowl for the crust, and separate bowls for the filling ingredients. A small saucepan will be essential for melting butter and later for simmering our gorgeous fruit topping. Measuring cups and spoons are a given, of course! Don’t forget a rubber spatula for scraping down the sides of your bowls, ensuring everything is thoroughly incorporated. And, critically, for the cheesecake’s gentle bake, a large roasting pan to create a water bath is an absolute must. Lastly, a cooling rack for after baking and ample space in your refrigerator for the chilling process are paramount for achieving the perfect texture. Trust me, proper preparation of your workspace and equipment is half the battle won when baking something as delicate and rewarding as this cheesecake.

Preparing the Graham Cracker Crust:

First things first, let’s preheat our oven to a cozy 350°F (175°C). While the oven is warming up, grab your 9-inch springform pan. This is crucial for a cheesecake, as it allows for easy release. Line the bottom of the pan with a circle of parchment paper for extra insurance against sticking, then lightly grease the sides.
Now for the graham cracker crumbs! If you’re using whole graham cracker sheets, break them up and pulse them in a food processor until they resemble fine sand. Alternatively, you can place them in a sturdy freezer bag and crush them with a rolling pin. We’re aiming for about 1 ½ cups of fine crumbs.
In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and the optional cinnamon. Give it a good whisk to ensure everything is evenly distributed. The cinnamon adds a wonderful, subtle warmth that perfectly complements the fruit.
Melt your unsalted butter. You can do this in a microwave-safe bowl in 20-second intervals or in a small saucepan over low heat. Once melted, pour the butter directly into your dry crumb mixture.
Using a fork or your hands, mix the butter into the crumbs until they are uniformly moistened. The mixture should clump together when you press it. This is your binding agent!
Pour the buttery crumb mixture into the prepared springform pan. Use the bottom of a flat glass or a measuring cup to firmly press the crumbs evenly across the bottom of the pan. You want a compact, even layer – this prevents a crumbly crust when slicing.
Bake the crust in your preheated oven for 8-10 minutes. This pre-baking step helps to set the crust and prevents it from getting soggy once the filling is added.
Once baked, remove the crust from the oven and set it aside to cool slightly while you prepare the cheesecake filling. Keep the oven on, as we’ll be adjusting the temperature shortly for the cheesecake.

Crafting the Creamy Cheesecake Filling:

Reduce your oven temperature to 325°F (160°C). This lower temperature is key for a slow, even bake that prevents cracks in the cheesecake.
Now, let’s prepare for the water bath. Wrap the exterior of your springform pan tightly with several layers of heavy-duty aluminum foil. Make sure to cover the bottom and extend the foil up the sides to prevent any water from seeping in. A good seal here is essential!
In the bowl of your stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), place the softened cream cheese. It’s absolutely vital that your cream cheese is at room temperature – this ensures a smooth, lump-free filling. Beat the cream cheese on medium-low speed for about 2-3 minutes until it’s completely smooth and creamy, scraping down the sides of the bowl frequently.
Gradually add the granulated sugar to the cream cheese, beating on low speed until just combined. Be careful not to incorporate too much air into the mixture at this stage, as too much air can lead to cracks during baking.
Next, pour in the heavy cream (or sour cream), vanilla extract, lemon zest, and the pinch of salt. Mix on low speed until everything is smoothly incorporated. Again, scrape down the sides of the bowl to ensure no pockets of unmixed ingredients remain. The lemon zest really brightens the flavor of our Summer Peach Plum Cheesecake Recipe!
One at a time, add the room temperature eggs to the mixture. Beat on the lowest speed possible, mixing just until each egg is incorporated before adding the next. Overmixing the eggs is the biggest culprit for a cracked cheesecake, so be gentle and patient here. As soon as you no longer see streaks of yolk, stop mixing.
Pour the velvety smooth cheesecake filling over your cooled graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles that might be trapped.
Carefully place the foil-wrapped springform pan into a larger roasting pan. Then, pour hot water into the roasting pan, making sure the water comes about halfway up the sides of the springform pan. This water bath creates a moist, even heat environment, which is critical for a creamy, crack-free cheesecake.
Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven.
Bake for 60-75 minutes. The cheesecake is done when the edges are set, but the center (about a 2-inch diameter) still jiggles slightly when you gently shake the pan. Don’t worry, it will continue to cook and firm up as it cools.
Once baked, turn off the oven but leave the cheesecake inside with the oven door propped open slightly for about 1 hour. This slow cooling process prevents drastic temperature changes that can lead to cracks.
After 1 hour, carefully remove the springform pan from the water bath and the foil wrapping. Let the cheesecake cool completely on a wire rack at room temperature for another 1-2 hours.
Once fully cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This chilling period is non-negotiable for the cheesecake to fully set and develop its rich, dense texture. Patience is a virtue for the perfect Summer Peach Plum Cheesecake Recipe!

Creating the Vibrant Peach Plum Topping:

While your cheesecake is chilling, or on the day you plan to serve it, let’s prepare our glorious fruit topping. In a medium saucepan, combine the diced peaches, plums, granulated sugar, fresh lemon juice, and the optional ground cinnamon.
Stir everything together to ensure the fruit is well coated. The sugar will start to draw out the juices from the fruit.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low and continue to cook for 8-10 minutes, or until the fruit has softened and the juices have thickened slightly. You want the fruit to still hold its shape but be tender.
While the fruit is simmering, in a small bowl, whisk together the cornstarch and cold water until you have a smooth slurry with no lumps. This is our thickening agent.
Pour the cornstarch slurry into the simmering fruit mixture, stirring constantly. Continue to cook for another 1-2 minutes, stirring, until the topping has thickened to your desired consistency. It should be glossy and spoonable.
Remove the saucepan from the heat and transfer the peach plum topping to a heatproof bowl. Let it cool completely to room temperature before applying it to your chilled cheesecake. You can even pop it in the refrigerator for a quicker cool down, stirring occasionally.

Assembling and Chilling Your Summer Peach Plum Cheesecake:

Once your cheesecake has thoroughly chilled (at least 6 hours, remember!) and your peach plum topping is completely cool, it’s time for the grand finale! Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Unclasp the sides of the springform pan and gently remove them.
You can leave the cheesecake on the parchment-lined base for serving, or carefully slide it onto a serving platter using a large, flat spatula.
Generously spoon the cooled peach plum topping over the top of the cheesecake. You can spread it evenly across the entire surface, leaving a small border for visual appeal, or create a more rustic, piled-up look in the center. The vibrant colors of the peaches and plums truly make this a stunning Summer Peach Plum Cheesecake Recipe.
If you’re not serving immediately, place the topped cheesecake back in the refrigerator for at least another 30 minutes to allow the topping to set slightly and to ensure the entire dessert is perfectly chilled.
When you’re ready to serve, use a sharp, thin knife, dipped in hot water and wiped clean between each slice, to cut perfect portions. This hot-knife trick makes for beautifully clean slices, which is especially important for a delicate dessert like cheesecake. Enjoy every delightful bite of this seasonal masterpiece!

Tips for the Perfect Summer Peach Plum Cheesecake Recipe:

Achieving cheesecake perfection might seem daunting, but with a few insider tips, you’ll be baking like a pro. The first and most critical tip revolves around ingredient temperature. All dairy ingredients, especially the cream cheese and eggs, absolutely must be at room temperature. This ensures a smooth, lump-free batter without the need for overmixing, which is the nemesis of a perfect cheesecake. Take your cream cheese and eggs out of the fridge at least an hour or two before you plan to start baking.

Another crucial element is the water bath. Do not skip this step! The water bath (bain-marie) provides a moist, even cooking environment, preventing the cheesecake from drying out and cracking on the surface. When wrapping your springform pan with foil for the water bath, be generous – use several layers of heavy-duty foil to prevent any water from seeping in. If water gets into your crust, it will become soggy, and nobody wants a soggy bottom! Make sure the foil extends well above the waterline of your roasting pan.

When mixing the filling, remember the golden rule: mix just enough to combine. Overmixing introduces too much air into the batter, which expands during baking and then collapses during cooling, leading to unsightly cracks. Beat the cream cheese until smooth first, then gradually add sugar and other liquids. Add eggs one at a time on the lowest speed, mixing only until the yolk disappears. Seriously, under-mix rather than over-mix!

The cooling process for this Summer Peach Plum Cheesecake Recipe is equally important. Resist the urge to pull the cheesecake out of the oven immediately after baking. The gradual cooling in the oven with the door ajar allows the cheesecake to slowly adjust to the change in temperature, significantly reducing the risk of cracks. After an hour in the cooling oven, let it cool completely on a wire rack at room temperature before it even thinks about entering the refrigerator. And once it’s in the fridge, give it ample time to chill – overnight is truly best. This long chill period is when the cheesecake fully sets and develops its dense, rich, and creamy texture.

For the fruit topping, feel free to adjust the sugar content based on the sweetness of your peaches and plums. If your fruit is super ripe and sweet, you might need a little less sugar. Conversely, if they’re on the tarter side, a touch more sugar will balance the flavors beautifully. Don’t be afraid to taste and adjust! Also, remember to allow the topping to cool completely before spreading it over the chilled cheesecake. Warm topping on a cold cheesecake is a recipe for a runny mess.

Finally, for those picture-perfect slices, always use a very sharp knife. For the cleanest cuts, dip your knife in hot water and wipe it clean between each slice. This warms the blade just enough to glide through the dense cheesecake filling without sticking or tearing. Following these tips will help you create a truly spectacular Summer Peach Plum Cheesecake Recipe that will impress everyone who tries it!

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps, explored the ingredients, and now we stand at the precipice of pure dessert bliss. I truly hope you’re as excited as I am about this particular creation. This isn’t just another cheesecake; it’s a celebration of summer’s bounty, a symphony of flavors and textures that come together in perfect harmony. When I first envisioned this dessert, I wanted something that captured the essence of those long, sun-drenched days – something bright, something comforting, and something utterly unforgettable. And I believe we’ve achieved just that with this masterpiece.

Why is this recipe a must-try? Picture this: a velvety smooth, impossibly creamy cheesecake filling, rich and decadent without being overly heavy, infused with just a hint of vanilla that complements the fruit beautifully. Nestled within and atop this luxurious canvas are tender, juicy slices of ripe peaches and plums, their natural sweetness and slight tartness providing the perfect counterpoint to the creaminess. They soften just enough during baking to release their vibrant juices, creating pockets of intensely fruity flavor. All of this gloriousness rests upon a perfectly crumbly, buttery graham cracker crust that offers that essential textural crunch in every single bite. It’s a dessert that genuinely balances indulgence with refreshing fruitiness, making it ideal for any occasion, from a casual backyard barbecue to an elegant dinner party. I promise you, the rave reviews will be endless, and you’ll find yourself reaching for this recipe time and time again. It’s vibrant, it’s fresh, and it truly showcases the best of what late summer fruit has to offer, elevated to an art form. The combination of the sweet, tangy fruit with the rich, creamy cheese is simply unparalleled.

Trust me when I say that making this Summer Peach Plum Cheesecake Recipe is an experience in itself. From the moment you pick out those perfectly ripe peaches and plums, to the anticipation as it bakes, to that glorious first slice – it’s a journey of culinary delight. It’s a dessert that looks impressive, but is surprisingly approachable to make, and that’s a secret I love to share. The vibrant colors alone make it a showstopper, a feast for the eyes before it even reaches your palate. It’s truly a dessert that embodies the joy and abundance of the season, capturing sunshine in every forkful.

Elevate Your Experience: Serving Suggestions & Creative Variations

While this cheesecake is absolutely divine on its own, there are several ways to serve it that can elevate the experience even further. I love to serve it chilled, straight from the refrigerator, which really enhances the creaminess and the refreshing quality of the fruit. A simple dollop of freshly whipped cream, lightly sweetened with a touch of vanilla, adds an extra layer of luxury without overpowering the delicate flavors. For a truly decadent treat, a scoop of high-quality vanilla bean ice cream or a drizzle of homemade raspberry coulis would be spectacular. A sprig of fresh mint or a few extra slivers of raw peach and plum on top make for a beautiful, elegant garnish that hints at the deliciousness within.

Unleash Your Inner Chef: Variations to Explore

This recipe, while perfect as is, also offers a fantastic foundation for experimentation. If you’re feeling adventurous, don’t hesitate to play around with the fruits. While peaches and plums are a match made in heaven, this cheesecake would also be wonderful with nectarines, apricots, or even a mix of berries like raspberries and blueberries for a different seasonal twist. Imagine a “Summer Berry Cheesecake” using this exact base! You could also introduce a hint of other complementary flavors into the cheesecake batter itself; a teaspoon of almond extract instead of or alongside vanilla would be lovely, or even a tiny pinch of cardamom to enhance the fruit’s warmth. For the crust, consider using ginger snaps for a spicier kick, or shortbread cookies for a richer, more buttery base. You could also sprinkle a tablespoon of finely chopped pecans or walnuts into the graham cracker crust mixture for added texture and a nutty undertone. For individual servings, bake this recipe in mini springform pans or even in muffin tins lined with paper liners for adorable cheesecake bites, perfect for a party platter. The possibilities are truly endless, and I encourage you to make this recipe your own.

Your Culinary Adventure Awaits!

Now, it’s your turn! I have poured my heart into perfecting this Summer Peach Plum Cheesecake Recipe, and I genuinely believe it’s a dessert that deserves a place in your regular baking rotation. Don’t just read about it; go ahead, gather your ingredients, set aside some time, and bring this incredible cheesecake to life in your own kitchen. I promise you, the joy of baking it is only surpassed by the sheer delight of eating it (and sharing it!). Once you’ve had a chance to try it, I would absolutely love to hear from you. Please share your experiences, your photos, and any creative twists you added in the comments below. Did you try a different fruit? Did you serve it with a special topping? Your feedback and culinary adventures inspire me and our whole community. Let’s make this summer the sweetest one yet, one glorious slice of peach and plum cheesecake at a time!