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TEST KITCHEN APPROVED

Peach Upside-Down Cheesecake

Name: Peach Upside-Down Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 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

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Bake: 65 min. + chilling

By Taste Of Home Editorial Team

Recipe by Kristin Renee Olbert, Richmond, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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.

TEST KITCHEN APPROVED

Peach Upside-Down Cheesecake

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Yield:16 servings

Prep:30 min

Cook:1 hour 5 min

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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

Text Ingredients

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Directions

1
Preheat oven to 350°. Line the bottom and side 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.

2
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.
3
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 side from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.