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Peach Upside-Down Cheesecake

I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. —Kristin Olbert, Richmond, Virginia
  • Total Time
    Prep: 30 min. Bake: 65 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 3 medium peaches, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten

Directions

  • Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Peach Upside-Down Cheesecake Tips

  • To make slicing easier, run warm water over a thin, sharp knife, dry and immediately slice. Then, wipe off excess cheesecake and repeat.
  • If you want to pre-slice the entire cheesecake, take parchment paper and fold it in half so it is the same height as the cheesecake. Place your knife inside of the fold and using the knife, press the paper into each cut.
  • Nutrition Facts
    1 piece: 309 calories, 22g fat (13g saturated fat), 101mg cholesterol, 181mg sodium, 25g carbohydrate (24g sugars, 0 fiber), 5g protein.

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