Oh hey there gorgeous!
When it comes to decadent desserts, this one takes the cake. Rich, creamy, filling bursting with sweet-tart peaches on a buttery, nutty crust. I keep catching myself daydreaming over here instead of writing. It’s a problem. This photo is way too distracting.
When I think of peaches, my mind automatically goes to pecans. They fit so perfectly together, like in my Grilled Peach Salad with Crispy Proscuitto and Candied Pecans. But honestly, this crust would work perfectly for any cheesecake recipe. And as an added bonus, this pecan crust has no sugar! Yes, you read that correctly. Pecans have a great natural sweetness that shines on its own. There is no need to cover it up by adding more sugar. And since graham crackers are nowhere to be found here, this cheesecake can be enjoyed by those who are gluten-free. Hooray!
Here’s what you need for the crust:
And for the filling:
Make the crust first.
Purée the raw pecans along with the salt and cinnamon for about 10 to 15 seconds in a food processor until finely ground.
Pour it into a bowl with melted butter and mix.
Prepare the pan before you add the ground pecans.
Tear off 3 to 4 sheets of heavy duty aluminum foil. The cheesecake bakes in a water bath and if any water leaks into the cake, it will ruin it. So make sure the foil is the very sturdy, heavy duty kind. Set a 9 inch springform pan on the middle of a sheet of foil and fold upward, clinging the foil tightly to the sides of the pan. Repeat with 3 to 4 more sheets until it is well covered on all sides.
Bake the crust.
Next, dump the pecan crust into the pan and press it all the way to the edges in an even layer. You could do this just with your hands or with the bottom of a measuring cup. Bake for 15 minutes at 350 degrees. While it’s baking, you can get going on the filling. Once the crust is ready, remove from the oven and turn the temperature to 325 degrees.
Prepare the filling.
Start by making the reduced peach purée so it has time to cool before being added into the cream cheese mixture. Purée 12 ounces of frozen sliced peaches that have been thawed. (A lot of small bags of frozen peaches measure 12 ounces already.) Pour the purée into a small saucepan and heat over medium until reduced to 1 cup. This should take around 15 minutes.
The cream cheese must be at room temperature before making the filling.
This is one reason why I always say to read recipes fully before baking. So you are aware of the timing. And for a recipe like this, that takes a long time from start to finish, it’s essential.
First, cream the cream cheese and sugar in the bowl of a stand mixer with a paddle attachment for a couple minutes until smooth. (This could also be done with a hand mixer.)
Next, add the cooled peach purée, vanilla, lemon juice, sour cream and salt. All the while, stopping to scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is evenly incorporated. The last thing anyone needs is chunks of cream cheese in a silky, smooth cheesecake.
Now with the mixer going, add the eggs, one at a time, until the filling comes together. Continue to use that rubber spatula to scrape the sides and bottom of the bowl.
Pour the filling into the pan over the crust.
Prepare the water bath.
Place the unbaked cheesecake in a large roasting pan then prepare a water bath by pouring a full kettle of boiling water into the pan, carefully, while avoiding getting water into the cake itself. It works best to have the cheese cake in the roasting pan, and the roasting pan in the oven before pouring in the water. This way, you don’t have worry about sloshing any of the water into the cake.
Bake the cheesecake, then let it set.
Bake at 325 degrees for an hour and 40 minutes. Remove the entire roasting pan from the oven and allow it to come to room temperature, with the cheesecake still in the water bath, about 30 minutes or so. When it’s cool enough to the touch, remove the springform pan from the roasting pan and remove the foil. Place the cheesecake, still in the springform pan, in the fridge to set for at least 4 hours.
When ready to serve, run a knife all around the edge of the cake, in case any is sticking to the pan. Unbuckle and remove the top part of the pan.
Top your cheesecake with my delicious Peach Sauce or whipped cream. (Or both.) Sprinkle with chopped pecans or my Quick Candied Pecans. I love serving this cake with fresh raspberries because they go so perfectly with peaches and adds a pop of color!
Another recipe to try:
Peaches and Cream Cheesecake
Ingredients
For the Pecan Crust
- 1 1/2 cup ground pecans from 1 3/4 cups of whole pecans
- 1/4 tsp kosher salt
- 1/4 tsp cinnamon
- 4 tbsp melted, unsalted butter
For the filling
- 32 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 12 ounces frozen peaches thawed
- 1/2 tsp kosher salt
- 1/2 cup sour cream
- 3 eggs
- 1/2 tbsp fresh lemon juice
Instructions
Make the crust
- Preheat oven to 350 degrees. Grind the pecans in a food processor with the salt and cinnamon. Pour into a bowl with melted butter.Prepare a 9 inch springform pan by placing it on top of 3 or 4 sheets of heavy-duty aluminum foil, then wrapping the foil up the outer walls and pressing tightly to the pan. This will keep water from the water bath from getting into the cheesecake.Spray the inside of the pan with cooking spray. Pour the pecan mixture into the pan and press it all along the bottom in an even layer. Bake for 15 minutes.
For the filling
- Set the oven temperature to 325 degrees. Purée the peaches very well in a food processor and pour into a medium saucepan. Heat over medium heat until reduced to 1 cup.
- In the bowl of an electric mixer, beat the cream cheese and sugar, then add the cooled peach purée, vanilla, salt, lemon juice and sour cream. Use a rubber spatula to scrape down any of the batter hanging out on the sides of the bowl, as well as any at the very bottom. Beat until well combined. Then add the eggs one at a time until incorporated. (You could easily do this with handheld mixer also.)Pour the batter into the pan with the crust. Place the springform pan in a large roasting pan then pour enough boiling water into the roasting pan to come halfway up the wall of the springform pan. I find it easiest to do this once the cheesecake is in the roasting pan, already in the oven, then I fill a tea kettle with water and heat to boiling, then pour the water from the kettle into the pan and shut the oven door.Bake for 1 hour and 40 minutes. Remove the entire roasting pan with the cheesecake from the oven. Keep the cheesecake in the water bath until it cools to room temperature. Then, remove from the water bath and place the cheesecake, still in the springform pan, in the refrigerator for at least 4 hours. For best results, leave it in the fridge overnight.
Looks delishious.
Looks delicious.
Thanks a bunch for sharing this with all of us you actually know what you are talking about! Bookmarked. Please also visit my site =). We could have a link exchange arrangement between us!
Thank you for your comment! I really appreciate it!
Wow that looks wonderful!!!! Ymmm