By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 10
773 cal · 125 min
New York Cheesecake with Peaches and Amaretto
Recipe GLPR009d48b6c5830f
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Average rating: 4.0 (1)
A classic New York-style cheesecake with a buttery graham cracker crust, creamy filling, and topped with fresh peaches macerated in lemon juice and an amaretto-sour cream topping. Rich, elegant, and perfect for special occasions.
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Ingredients
13 graham crackers, crushed into fine crumbs
½ cup butter, melted
4 tablespoons confectioners sugar
Heavy pinch of salt
32 oz cream cheese, softened to room temperature
2¼ cups sugar
1 cup sour cream, room temperature
5 eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
4 tablespoons amaretto liqueur
1 fresh peach, sliced
Directions
Position oven rack in the lower third and preheat oven to 375°F. Generously butter the bottom and sides of a 10-inch springform pan.
Pulse graham crackers in a food processor until fine crumbs form. Add salt and confectioners sugar, then pulse to combine.
Drizzle melted butter over the crumb mixture and pulse several times until well combined and the texture resembles damp sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake until golden brown, approximately 15 minutes.
Remove crust from oven and cool on a wire rack while preparing the filling.
In a large mixer bowl, beat the softened cream cheese with sugar on medium speed until light and fluffy, about 2 minutes.
Add the sour cream and beat until fully incorporated. Add eggs one at a time, beating on low speed just until combined after each addition.
Mix in lemon zest and vanilla extract, beating only until combined. Do not overmix. Pour batter over the cooled crust.
Wrap the springform pan tightly in a double layer of heavy-duty foil, covering the bottom and sides completely to prevent water from seeping in.
Place the wrapped springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake at 375°F for 45 minutes. Then reduce oven temperature to 325°F and continue baking for approximately 30 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
Meanwhile, prepare the topping by whisking together sour cream, amaretto, 2 tablespoons lemon juice, and confectioners sugar until smooth. Set aside.
When the cheesecake is done baking, remove from oven and spread the amaretto-sour cream mixture evenly over the top.
Return the cheesecake to the oven, prop the oven door slightly ajar, turn off the oven, and allow the cake to sit undisturbed for 1 hour in the warm oven. This gradual cooling prevents cracking.
Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Just before serving, slice the fresh peach and toss with a splash of lemon juice. Arrange peach slices on top of the cheesecake in a circular pattern and serve.
Comments
All ingredients are stocked year-round at Charlotte chains—graham crackers through Publix or Food Lion, cream cheese and sour cream everywhere, amaretto at any liquor section. At roughly $3.50 per serving for a homemade dessert that feeds ten, the cost is reasonable, though cream cheese ($4–5 per block) is the main driver. The stated 125 minutes is honest if you count chilling; active time runs 20–25 minutes. This is a make-ahead dessert that demands an oven and a springform pan, suits any table, and reheats poorly—plan to serve it cold same-day or within two days.
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