Vanilla Bean Peach Cheesecake

Vanilla Bean Peach Cheesecake

The best part about this cheesecake?

I made it with my sweet daughter.

We are pretty peach obsessed right now.  We’re eating them whole, in salads, off the grill, on burgers, in cobblers…we love our summer peaches.  So, as we’re wrapping up summer (insert a big sob), I thought a peach cheesecake would be a lovely finale.  And what to complement it?  Vanilla bean.  It is delish!

I say this every time I post a cheesecake recipe…but I used to think they were hard, complicated and reserved only for holidays and special occasions.  I was wrong.  They’re easier to make than a sheet cake in my opinion!  You can whip this up in minutes!!

And for more of my recipes that include peaches, click HERE.


For this recipe, you will need a 9″ springform pan.  You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between.  They make cheesecakes a snap!

Shopping List
2 cups of crushed gingersnap cookies
1 stick of butter, melted
4 (8oz) packages of cream cheese, at room temperature
1¼ cups sugar
4 eggs, at room temp
1½ cups of diced peaches (I chopped 2 whole peaches)
1 whole vanilla bean, seeds scraped out
Whipped cream to garnish

Preheat your oven to 350 degrees.

Lightly spray a springform pan with cooking spray.  Set aside.

In your food processor, pulse 2 cups of your crushed gingersnaps with your melted butter until combined.  Press this mixture across the bottom of your pan.  Set aside.

In your mixing bowl, beat with an electric mixer your cream cheese and sugar until smooth.  Beat in your eggs one at a time.  Stir in your chopped peaches and vanilla bean seeds (I split the bean down the middle with a sharp knife and then scrape out the seeds with a spoon).

Pour your batter into your pan on top of your crust.

Bake one hour.

After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48).  When you’re ready to serve, remove from fridge, pop sides off of your springform pan and slice and serve with a dollop of whipped cream.

Peach season is a great season!

Happy eating!

Vanilla Bean Peach Cheesecake

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  • Charmaine Ng | Architecture & Lifestyle Blog August 8, 2017 at 4:35 am

    I don’t think there’s anyone who isn’t peach-obsessed right now. I’m so happy it’s in season!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci Dreffs August 8, 2017 at 7:02 am

    Oh my heavens! This looks so good! We will be making this asap!

  • Alexis deZayas August 8, 2017 at 7:45 am

    I have been LOVING my peaches this summer too! Sounds so yummy!

  • Amanda Klein August 8, 2017 at 8:19 am

    We have SO many peaches right now from our CSA boxes!! I toss them into everything, too! 🍑 For this recipe, did you put the peaches in the food processor? I don’t see any chunks in the slice of cheesecake?

    • Mix and Match Mama August 8, 2017 at 8:46 am

      Nope! There were chopped up pieces all throughout!

  • Ashley August 8, 2017 at 10:28 am

    YAY I love this recipe! One of my very favorite recipes was from last summer, your peach cobbler…yummy! This is another great one to end the summer!

  • Caroline August 8, 2017 at 3:54 pm

    Vanilla and Peach=dream team

  • Lizzie @ This Happy Life August 9, 2017 at 6:31 pm

    This sounds amazing!

  • Christina August 11, 2017 at 12:09 pm

    This looks delicious!! Did you leave the skin on the peach for this recipe?

    • Mix and Match Mama August 11, 2017 at 3:05 pm

      I always do because I like the texture :).