Ultimate Summer Dessert: Decadent Cheesecake Stuffed Peaches with Graham Cracker Crumble

Are you searching for a truly special and utterly delicious peach dessert to elevate your summer gatherings? Look no further than these incredible cheesecake stuffed peaches! This innovative recipe features perfectly roasted peach halves, generously filled with a creamy, dreamy cheesecake mixture, and crowned with a delightful graham cracker crumble. It’s a dessert that beautifully marries the vibrant sweetness of fresh summer peaches with the rich indulgence of cheesecake, creating an unforgettable experience for your taste buds.

Every summer, the arrival of fresh, juicy peaches marks a special time for me. I always find myself irresistibly drawn to their sweet aroma and tender flesh, often buying more than I can possibly eat fresh. This abundance fuels my passion for incorporating them into various dessert recipes, from the comforting classics like peach pie and peach cobbler to delightful peach bars. However, this year, I’ve stumbled upon a truly unique and exciting treat that allows those luscious peaches to genuinely shine: these remarkable cheesecake stuffed peaches. They are surprisingly easy to make, incredibly delicious, and absolutely worth the effort of turning on your oven, even on the warmest summer day!

I originally created this recipe in 2017 and have since added new photos, video, and significant updates to the recipe to improve the filling texture and flavor. This updated version is truly the best!

Table of Contents

• Why You’ll Adore This Unique Peach Dessert
• Key Ingredients for the Perfect Stuffed Peaches
• How to Create Your Cheesecake Stuffed Peaches: Step-by-Step Guide
• Expert Tips & Frequently Asked Questions
• Get the Recipe

Key Ingredients for the Perfect Stuffed Peaches

Crafting these delectable cheesecake stuffed peaches requires a handful of simple, high-quality ingredients. Each component plays a crucial role in achieving the perfect balance of flavor and texture:

• Ripe Peaches: The star of our show! Select peaches that are perfectly ripe but still slightly firm to the touch. Avoid overly soft or mushy peaches, as they tend to break down too much during baking. Freestone peaches are generally easier to pit and halve, but clingstone can work too with a bit more care.
• Cream Cheese: For that signature rich and tangy cheesecake flavor. Ensure your full-fat cream cheese is softened to room temperature for a lump-free, smooth filling. This is essential for easy mixing and a uniform texture.
• Egg Yolk and All-Purpose Flour: These are critical binding agents for our cheesecake filling. The egg yolk adds richness and helps the filling set beautifully, while a small amount of flour provides structure, preventing the filling from becoming too runny.
• Granulated Sugar: Sweetens both the cheesecake filling and the graham cracker crumble, balancing the tang of the cream cheese and enhancing the natural sweetness of the peaches.
• Cinnamon, Vanilla Extract, and Salt: These flavor enhancers bring warmth and depth to the dessert. Cinnamon perfectly complements the peaches, vanilla adds a classic comforting note, and a pinch of salt balances all the flavors, making them pop.
• Graham Crackers and Butter: The foundation of our irresistible crumble topping. Crushed graham crackers mixed with melted butter create a golden, crispy topping that provides a wonderful textural contrast to the soft peaches and creamy filling.

How to Create Your Cheesecake Stuffed Peaches: Step-by-Step Guide

Making these gourmet-looking stuffed peaches is simpler than you might think. Follow these easy steps for a successful and delicious dessert:

1. Prepare the Peaches: Start by preheating your oven to 350°F (175°C). Gently wash your ripe peaches, then carefully slice each peach in half and remove the pit. If your peach halves don’t sit flat on a baking sheet, you can thinly slice a small portion off the rounded bottom to create a stable base. Arrange the peach halves cut-side up in a baking dish or on a baking sheet, then brush their surfaces lightly with melted butter. This helps them roast beautifully and adds a hint of richness.
2. Craft the Creamy Cheesecake Filling: In a medium-sized bowl, combine the softened cream cheese, granulated sugar, all-purpose flour, a touch of ground cinnamon, egg yolk, vanilla extract, and a pinch of salt. It’s crucial that your cream cheese is at room temperature; this will allow the mixture to come together effortlessly into a smooth, creamy consistency using just a spoon or spatula. There’s no need for an electric mixer, which keeps this step quick and easy.
3. Fill and Top with Graham Cracker Crumble: Take a rounded tablespoon of your luscious cheesecake filling and gently spoon it into the hollow of each peach half. Be careful not to overfill, as this can cause the filling to spill over during baking. If you find yourself with a little extra filling, it’s better to discard it or prepare an additional peach half. Next, prepare the crunchy topping: in a separate small bowl, mix together the graham cracker crumbs, melted butter, and a tablespoon of sugar until well combined. Generously sprinkle this golden crumble evenly over each cheesecake-filled peach.
4. Bake to Perfection: Carefully place your baking dish or sheet pan into the preheated 350°F (175°C) oven. Roast the peaches for approximately 25-30 minutes, or until the cheesecake filling is beautifully puffed up and lightly golden, and the graham cracker crumble is toasted to a perfect golden brown. The peaches themselves should be tender when gently pierced with a fork but still hold their shape.
5. Serve and Savor: Once baked, remove the peaches from the oven. Allow them to cool for at least 15 minutes before serving. You can enjoy these delightful treats while they are still slightly warm, or let them cool to mostly room temperature. The gentle warmth enhances the flavors and textures, making each bite a comforting and refreshing experience.

Expert Tips & Frequently Asked Questions

To ensure your cheesecake stuffed peaches turn out absolutely perfect every time, here are some invaluable tips and answers to common questions:

• Adjusting for Peach Size: The number of peaches you’ll need can vary significantly based on their size. Smaller peaches naturally have a smaller cavity for the cheesecake filling, meaning you’ll require more of them to use up all the filling. The recipe suggests 4-6 peaches, but if you have particularly small ones, don’t hesitate to use 6 or even more to ensure you don’t overfill. It’s a very adaptable recipe.
• The Golden Rule: Don’t Overfill! This is a crucial tip for success. If the peach halves are topped with too much cheesecake filling, it won’t puff up into a lovely dome. Instead, it will likely spill over the edges and create a mess. Aim for a rounded tablespoon of filling per peach. If you find yourself with a bit of extra filling at the end, it’s best to discard it or, if you have more peaches, prepare an additional half or two.
• Best Enjoyed Fresh: Unfortunately, this recipe isn’t ideal for making far in advance. Due to the high moisture content in both the peaches and the cheesecake, roasted peaches tend to become soggy over time. For the best flavor and texture, it’s highly recommended to enjoy these within 1-2 hours of baking. They are truly at their peak when freshly made.
• Recipe Improvements for Superior Texture: This recipe has undergone thorough retesting and significant improvements since its original publication several years ago. The primary goal was to ensure the filling holds its shape beautifully and is not too runny. The updated version, retested in 2025, guarantees a soft, slightly gooey, and perfectly set cheesecake filling that will hold up wonderfully after baking, provided you follow all the tips.
• Choosing the Right Peaches: For ease of preparation, freestone peaches are often preferred as the pit detaches easily from the flesh. Clingstone peaches can also be used, but you might need to carefully scoop out the pit with a spoon or paring knife. Regardless, always choose peaches that are ripe, fragrant, and slightly firm to avoid mushiness after baking.
• Serving Suggestions: While these cheesecake stuffed peaches are utterly delicious on their own, you can elevate them further! A scoop of vanilla bean ice cream melting slightly over the warm peach, a dollop of freshly whipped cream, or a light drizzle of honey or caramel sauce can take this dessert to an even more luxurious level.
• Alternative Crumble Toppings: If graham crackers aren’t your preference or you want to try something different, consider using crushed vanilla wafers, shortbread cookies, or even a simple oat crumble (made with oats, flour, butter, and sugar) for a slightly different texture and flavor profile.

Get the Full Recipe Details Below

Cheesecake Stuffed Peaches

Servings: 4 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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Ingredients

 

For peaches:

• ▢ 4-6 medium-size peaches , ripe but still a little firm
• ▢ 1 tablespoon butter , melted

For cheesecake filling:

• ▢ 4 oz full-fat cream cheese , softened to room temperature
• ▢ ⅓ cup granulated sugar
• ▢ 1 large egg yolk
• ▢ 1 tablespoon all-purpose flour
• ▢ ½ teaspoon vanilla extract
• ▢ ⅛ teaspoon ground cinnamon
• ▢ Pinch of salt

For graham cracker crumble topping:

• ▢ ½ cup graham cracker crumbs (4 full sheets graham crackers)
• ▢ 2 tablespoons butter , melted
• ▢ 1 tablespoon granulated sugar

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Equipment

Baking dish

Mixing bowls

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a baking dish or baking sheet pan and set peach halves inside, cut side-up. If the peaches do not lie flat, use a knife to thinly slice off a small portion of the rounded bottom to create a stable base. Brush the tops of the peaches with melted butter.
• In a medium bowl, combine the softened cream cheese, granulated sugar, all-purpose flour, ground cinnamon, egg yolk, vanilla extract, and salt. Stir until the mixture is completely smooth and creamy. (Remember, if the cream cheese is at room temperature, this mixture should combine easily with just a spoon or spatula.)
• Carefully spoon a rounded tablespoon of the cream cheese mixture into the hollow of each peach half. (It’s important not to overfill the peaches, as the filling will expand and puff up during baking. Overfilling can cause it to spill over the edges instead of holding a nice mound. Discard any leftover filling, or use additional peach halves if available. The ideal amount of filling will depend on the natural size and depth of your peach cavities.)
• In a separate small bowl, combine the graham cracker crumbs, the remaining melted butter, and the additional tablespoon of granulated sugar. Mix well, then sprinkle this delightful crumble evenly over the top of each cheesecake-filled peach.
• Bake the peaches in the preheated oven for 25-30 minutes. They are ready when the graham cracker topping is beautifully browned, the cheesecake filling has puffed up and set, and the peach flesh has softened to a tender consistency.
• Allow the baked peaches to set up for at least 15 minutes before serving. They are best enjoyed slightly warm or cooled to room temperature. Due to the natural moisture in the peaches and cheesecake, this dessert is best consumed within a few hours of baking to prevent the peaches from becoming mushy.

Video

Notes

• The recommended range of 4-6 peaches accounts for variations in peach size. Smaller peaches will naturally have a smaller cavity to hold the cheesecake filling, meaning you may need 6 (or even more) halves to use up all the filling. Conversely, larger peaches might only require 4 (8 halves). This recipe is quite flexible, allowing you to easily adjust the quantity of peaches in real-time if you find yourself with extra filling or need to accommodate different fruit sizes. Always remember to avoid overfilling, regardless of peach size, to ensure the best results.

Calories: 381kcal, Carbohydrates: 46g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 100mg, Sodium: 248mg, Potassium: 250mg, Fiber: 3g, Sugar: 36g, Vitamin A: 1197IU, Vitamin C: 6mg, Calcium: 51mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

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