Fresh and Easy Peach Rum Cheesecake Recipe

Dive into a slice of paradise with this delightful peach rum cheesecake recipe. Experience the irresistible blend of juicy peaches, creamy cheesecake, and a touch of rum. Prepare to be swept away by the flavors and taste of this heavenly dessert.

Brace yourself for an explosion of flavors as we combine the delicate sweetness of peaches, the velvety smoothness of cheesecake, and the enticing notes of rum. With this heavenly dessert, you’ll find yourself indulging in a slice of paradise with every bite. This is the perfect dessert to make when fresh peaches are in season.

Fresh and Easy Peach Rum Cheesecake Recipe

This delectable creation combines a classic cheesecake’s smooth, velvety texture with the vibrant flavors of ripe peaches and a subtle touch of fine rum. This is a luscious peach cheesecake that melts in your mouth, with a graham cracker crust that adds a delightful crunch. The combination of juicy peaches and creamy cheesecake is truly a match made in dessert heaven. Each forkful is a blissful symphony of flavors, leaving you craving more.

With this fresh and easy peach rum cheesecake recipe, you can create a slice of paradise in the comfort of your kitchen. This is a delicious dessert recipe to make during the peach season when fresh peaches are available at your local grocery store or farmstand. The delightful blend of juicy peaches, creamy cheesecake, and a touch of rum will leave your taste buds begging for more. So, why not treat yourself and your loved ones to this heavenly dessert? Experience this delightful creation’s simplicity and sensational flavors, and prepare to be swept away into a world of pure indulgence.

This is a fabulous fresh peach cheesecake recipe, complete with a creamy cheesecake filling and perfect peaches for the topping. Truly a scrumptious dessert recipe.

Tips and variations for making this peach run cheesecake:

● 2 cups of chopped fresh peaches is approximately 2-3 peaches.
● You can buy Graham cracker crumbs in the grocery store, or, if you have Graham crackers on hand, place a few in the bowl of a food processor (or mini food processor) and give it a few pulses to make the crumbs. Alternatively, you can place the Graham crackers in a small baggie and then use a rolling pin to crush the crackers and make crumbs. When I do this, I use a zipper bag but do not close it all the way. I don’t want to hold air and have the bag burst! It is quick and easy and doesn’t compete for oven time with your other dishes!
● Use fresh peaches, not canned peaches or peach puree, for the peach topping and inside the cheesecake.
● If you remove the peach cheesecake from the water bath to cool, it takes approximately 4 hours to cool to room temperature. After it is cool, transfer to the fridge for an additional 12 hours.
● The addition of the rum is definitely needed. The rum adds a little kick to the recipe and really brings out the flavor of the peaches. The rum can melt the cheesecake a little faster than usual, but popping it in the fridge for 10 minutes brings it right back.
● You can freeze the cheesecake for a month. It freezes wonderfully well and looks perfect when thawed in the fridge.
● Make a little extra of the peach rum mixture. It is amazing on French vanilla ice cream sprinkled with graham cracker crumbs.
● How to make vanilla extract.
● In the United States, 8 ounces of cream cheese = 1 brick.
● For my UK and Australian friends: confectioners’ sugar is icing sugar (powdered sugar, 10x).
● This recipe is made with ingredients commonly found in your local grocery store.

Here are some favorite cheesecake recipes you might enjoy:

● Sour Cream Cheesecake Recipe
● Chocolate Cheesecake Recipe
● Company Cheesecake Recipe

Here are some peach recipes you might enjoy

● Canned Drunken Vanilla Bourbon Peaches Recipe
● Raspberry Peach Cobbler
● Easy Grilled Pork Chops Recipe with Peach Rum Sauce

Here are some rum recipes you might enjoy

● Buttered Rum Fudge Recipe
● Cherry Rum Balls Recipe
● Original Bacardi Rum Cake Recipe

Ingredients for making this Fresh and Easy Peach Rum Cheesecake Recipe:

For the Crust:

● 3 cups crushed Graham Cracker Crumbs
● ½ cup melted Unsalted Butter
● 1 Tablespoon Sugar

For the Filling:

● 16 ounces Cream Cheese, softened
● 1 cup Sugar
● 4 Large Eggs
● 3 Tablespoons All Purpose Flour
● 1 teaspoon Vanilla Extract
● 2 cups Sour Cream
● 2 thinly sliced Peaches

For the Topping:

● 1 cup Heavy Whipping Cream
● ½ cup Confectioners’ Sugar
● 2 cups chopped Peaches
● ½ cup Brown Sugar
●½ cup Dark Rum

Fresh and Easy Peach Rum Cheesecake Mise en Place:

● 9-inch Springform Pan
● Parchment paper
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer
● Measuring Cup
● Measuring Spoons
● Rubber Spatula
● Aluminum Foil
● Large Roasting Pan
● Small Saucepan
● Whisk
● Large Star Tip
● Pastry Piping Bag
● Plastic Wrap

Directions for making Fresh and Easy Peach Rum Cheesecake Recipe

Preparing the Crust:

1. Preheat the oven to 325°F
2. Line a 9-inch springform pan with parchment paper. Set aside
3. In a large mixing bowl, combine the crushed graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

4. Press the crumb mixture into the bottom and sides of the prepared springform pan, creating an even crust layer.
5. Set the pan aside while you prepare the filling.

Making the Filling:

6. In the large bowl of a stand mixer, cream together the softened cream cheese and sugar until smooth.

7. Add the eggs one at a time, mixing well after each addition.

8. Mix in the flour, vanilla extract, and sour cream until the filling is smooth and well combined.

9. Pour approximately 2 cups of the filling into the prepared crust.

10. Layer the thin peach slices evenly over the batter.

11. Top with the remaining cheesecake mixture, spreading it to create an even layer.

Baking and Cooling:

12. Wrap the bottom of the springform pan with foil, ensuring it is tightly sealed.
13. Place the wrapped pan into a large roasting pan and add about 2 inches of water to create a water bath.
14. Carefully transfer the pans to the preheated 325-degree Fahrenheit oven and bake for approximately 60 minutes or until the edges are set with a slight jiggle in the center.

15. Perform a “jiggle test” to check the doneness of the cheesecake. It is done if the edges are set, and the center jiggles slightly.
16. Remove the cheesecake from the oven and let it cool to room temperature in the water bath.
17. Once cooled, remove the sides of the springform pan and refrigerate the cheesecake for at least 12 hours or overnight, covered with plastic wrap.

Preparing the Peach Rum Topping:

18. Combine the chopped peaches, brown sugar, and dark rum in a small saucepan.
19. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes until the peaches are tender and the sauce has thickened.
20. Refrigerate the peach rum topping until ready to use.

Adding the Finishing Touches:

21. Before serving, prepare the whipped cream topping. Whisk the heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form.

22. Transfer the whipped cream to a pastry bag fitted with a large star tip (or use a Ziploc bag with a corner snipped off).

23. Pipe a border of whipped cream around the edges of the chilled cheesecake.

24. Sprinkle additional graham cracker crumbs over the whipped cream border.

25. Pour the prepared peach rum mixture over the top of the cheesecake.

26. Store any remaining peach cheesecake in an airtight container in the fridge.

Yield: 1

Fresh and Easy Peach Rum Cheesecake Recipe

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Fresh and Easy Peach Rum Cheesecake Recipe. Dive into a slice of paradise with this delightful peach rum cheesecake recipe. Experience the irresistible blend of juicy peaches, creamy cheesecake, and a touch of rum. Prepare to be swept away by the flavors and taste of this heavenly dessert.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 17 hours

Total Time 18 hours 20 minutes

Ingredients

For the Crust:

• 3 cups crushed Graham Cracker Crumbs
• ½ cup melted Unsalted Butter
• 1 Tablespoon Sugar

For the Filling:

• 16 ounces Cream Cheese, softened
• 1 cup Sugar
• 4 Large Eggs
• 3 Tablespoons All Purpose Flour
• 1 teaspoon Vanilla Extract
• 2 cups Sour Cream
• 2 thinly sliced Peaches

For the Topping:

• 1 cup Heavy Whipping Cream
• ½ cup Confectioners' Sugar
• 2 cups chopped Peaches
• ½ cup Brown Sugar
• ½ cup Dark Rum

Instructions

1. Preparing the Crust:
2. Preheat the oven to 325°F.
3. Line a 9-inch springform pan with parchment paper. Set aside
4. In a large mixing bowl, combine the crushed graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
5. Press the crumb mixture into the bottom and sides of the prepared springform pan, creating an even crust layer.
6. Set the pan aside while you prepare the filling.
7. Making the Filling:
8. In the large bowl of a stand mixer, cream together the softened cream cheese and sugar until smooth.
9. Add the eggs one at a time, mixing well after each addition.
10. Mix in the flour, vanilla extract, and sour cream until the filling is smooth and well combined.
11. Pour approximately 2 cups of the filling into the prepared crust.
12. Layer the thin peach slices evenly over the batter.
13. Top with the remaining cheesecake mixture, spreading it to create an even layer.
14. Baking and Cooling:
15. Wrap the bottom of the springform pan with foil, ensuring it is tightly sealed.
16. Place the wrapped pan into a large roasting pan and add about 2 inches of water to create a water bath.
17. Carefully transfer the pans to the preheated 325-degree Fahrenheit oven and bake for approximately 60 minutes or until the edges are set with a slight jiggle in the center.
18. Perform a "jiggle test" to check the doneness of the cheesecake. It is done if the edges are set, and the center jiggles slightly.
19. Remove the cheesecake from the oven and let it cool to room temperature in the water bath. (If you remove the peach cheesecake from the water bath to cool, it takes approximately 4 hours to cool to room temperature.) After it is cool, transfer to the fridge for an additional 12 hours.
20. Once cooled, remove from the water bath (if you haven't done so), remove the sides of the springform pan, and refrigerate the cheesecake for at least 12 hours or overnight, covered with plastic wrap. (If you don’t remove the sides before refrigerating, you should be fine, but score around the rim with a knife or a rubber spatula to separate any baked cheesecake that may be stuck to the sides from the cake)
21. Preparing the Peach Rum Topping:
22. Combine the chopped peaches, brown sugar, and dark rum in a small saucepan.
23. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes until the peaches are tender and the sauce has thickened.
24. Refrigerate the peach rum topping until ready to use.
25. Adding the Finishing Touches:
26. Before serving, prepare the whipped cream topping. Whisk the heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form.
27. Transfer the whipped cream to a pastry bag fitted with a large star tip (or use a Ziploc bag with a corner snipped off).
28. Pipe a border of whipped cream around the edges of the chilled cheesecake.
29. Sprinkle additional graham cracker crumbs over the whipped cream border.
30. Pour the prepared peach rum mixture over the top of the cheesecake.
31. Store any remaining peach cheesecake in an airtight container in the fridge.

Notes

Notes: you can cool the peach cheesecake in the water bath or remove it to cool on a wire rack. It will take approximately 4 hours to cool to room temperature. After the cheesecake is cool, refrigerate for 12 hours or overnight.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 619Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 166mgSodium: 260mgCarbohydrates: 57gFiber: 2gSugar: 43gProtein: 8g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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