Comments on: Fresh Peach Cheesecake

By: Lynn

Lynn — Sat, 27 Jun 2026 12:37:41 +0000

In reply to Marie. Thanks so much, Marie! I'm so glad you enjoyed this recipe.

By: Marie

Marie — Sat, 27 Jun 2026 03:35:50 +0000

I made this recently for Father’s Day and it was absolutely delicious. Everyone gobbled it up. The texture of the cheesecake was lovely and the peach layer added a nice surprise. I had to made a few small adjustments since I only had an 8 inch springform pan which meant I had some batter left over. I also had to use the old tried and true tin foil wrap for the water bath because I didn’t have the right size pans for the nesting water bath described but none of that mattered since it turned out beautifully.

By: Lynn

Lynn — Sat, 23 May 2026 17:48:41 +0000

In reply to Susan.

Hi, Susan– yes, you can absolutely use fresh peaches that you canned. If they are JUST peaches, you should be able to drain them as use them as fresh like in the recipe. If they’ve been cooked at all, you may need to keep an eye on the mixture so they don’t get TOO mushy. If they’re sweetened at all, you’ll want to omit the sugar. Basically, the answer is yes, but depending on what state your peaches are in once they’re removed from the can, you’ll just want to make sure you’re not turning them to complete mush. Happy to answer more questions if this is not a helpful answer.

By: Susan

Susan — Sat, 23 May 2026 17:38:53 +0000

Can I use some fresh peaches I canned for this recipe? Would love to make this for Father’s Day and use up some of the peaches I canned.

By: Lynn

Lynn — Sat, 23 Nov 2024 20:35:24 +0000

In reply to April. Thanks so much, April!

By: April

April — Fri, 22 Nov 2024 21:32:32 +0000

Unbelievably good. Did double filling so there would be enough to make a thick “glaze”. I did use splenda vs sugar and works fine. Shared this with others!!!

By: Lynn

Lynn — Thu, 05 Sep 2024 16:05:42 +0000

In reply to dale. You're baking it at 325ºF (162ºC) as stated in step 1 of the graham cracker crust, which you're also baking.

By: dale

dale — Wed, 04 Sep 2024 23:42:14 +0000

wonder what the oven temp should be set at….it says the internal temp should hit 145 but that seems kinda low to be cooking it at

By: Lynn

Lynn — Thu, 29 Aug 2024 12:45:00 +0000

In reply to April. Thanks so much, April! I appreciate it :)

By: April

April — Thu, 29 Aug 2024 01:01:14 +0000

Made for a after funeral dinner. Wow, everyone loved this. Used fresh N.C. peaches in season, used honey and less sugar, and a little more corn starch due to honey. And Wow. Am sharing your recipe whit others.

By: Lynn

Lynn — Wed, 17 Jul 2024 10:40:29 +0000

In reply to Lynne. Thanks for sharing, Lynne! I'll be doing a whole week of peach recipes at the end of August-- be sure to check back then!

By: Lynne

Lynne — Tue, 16 Jul 2024 23:55:00 +0000

This was easy to make and good! I was looking for something different to do with the peach jam we made last year…we had LOTS of peaches and apples and made everything we could think of that we could can. This is a great recipe!