While peaches are in season, head to your local farmer’s market to pick up some fresh peach jam to fill this sinfully rich cheesecake!

Peach Cheesecake



1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon butter, melted (“Mom” prefers organic)


2 (“Mom” prefers cage-free)
12 ounces cream cheese, softened (“Mom” prefers organic)
1 cup sugar
1/2 teaspoon vanilla
1/4 cup peach jam, plus 1 cup


Preheat oven to 350 degrees F.

In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Set crust aside.

Prepare the filling by beating the eggs and cream cheese together. Add the sugar and vanilla and continue beating until well blended. Add 1/4 cup peach jam and mix until incorporated. Pour mixture into prepared crust and bake for 35 to 40 minutes. Remove from oven and let cool for 10 minutes.

Remove cake from oven and top with remaining 1 cup peach jam. Cool to room temperature and then refrigerate overnight.

*Recipe and image courtesy of Pearson Farm, a fifth-generation family-owned business dedicated to growing Georgia Peaches and Georgia Pecans.*