Peach Caramel Blondie Cheesecake

This Peach Caramel Blondie Cheesecake is what dreams are made of. A peach & cinnamon filled blondie topped with caramel no-bake cheesecake, cinnamon peaches and caramel sauce. There’s no better way to enjoy fresh peaches!

Peach Caramel Blondie Cheesecake slice on a white plate

Side view of a Peach Caramel Blondie Cheesecake on a yellow cake stand

Peach Caramel Blondie Cheesecake

Well I hope everyone had a great fourth of July weekend. We went to visit my parents and see my grandmother. It had been a while since we’d been to visit, so it was quite nice. It’d also been years since we’d spent the fourth there, so it was nice to be back and see the fireworks. My parents have lived in the same house for about 20 years, so the fireworks show is the one I’ve been seeing since I was kid and their neighborhood puts on a great show.

Thursday was also my grandmother’s 85th birthday. We had good food and a lemon cake – her favorite. And yes, I made it. 🙂

Over the weekend, my grandmother reminded me how we used to pretend like her birthday was also my birthday when I was kid. Since my birthday is on Christmas day, she and my mom have always felt like I got shafted. So they’d give me some things for her birthday in July and I’d help blow out the candles on the cake. They’d call it a joint birthday.

Clearly I was spoiled – and loved.

So when we were shopping this weekend, it cracked me up that every time I saw something I might like to have, my grandmother’s response was, “Well, do you want me to get it for your birthday?”

I came home with a new bathing suit and jeans.

Boy do I love that woman. 🙂

Overhead view of Peach Caramel Blondie Cheesecake on a yellow plate
Peach Caramel Blondie Cheesecake slice on a white plate with a bite on a fork

I’m also a pretty big fan of this Peach Caramel Blondie Cheesecake. It’s my Caramel Apple Blondie Cheesecake’s favorite cousin.

The apple one has been so popular, I decided it needed a summertime friend. And what better than peaches?

The blondie is insanely moist. I added more peaches to this blondie, than there was apple in the other one and the extra moisture keeps the blondie extra tasty and fresh.

Once the blondie is cooled, it’s topped with a caramel-filled no bake cheesecake. To die for. I could seriously cover myself in caramel – it’s easily a favorite. And this caramel is nice because it’s very simple to make. Instead of cooking white sugar, t’s made with brown sugar.

Side view of a Peach Caramel Blondie Cheesecake on a yellow cake stand
Overhead view of a slice of Peach Caramel Blondie Cheesecake on a white plate

The blondie and cheesecake are refrigerated until firm, then comes the peach fun. Peel those babies, slice them and cook them with plenty of cinnamon. I even added a touch of spiced rum in them, but that’s optional. 🙂

I cooked them for about 10 minutes, but you could cook them for less time if you’d prefer to have them a little firmer. Mine were fairly soft. It would also depend on how ripe they are. Softer peaches wouldn’t need to cook quite as long, so keep that in mind.

I like to pipe the whipped cream around the edge of the cheesecake first and then fill in the center with the cooled peaches and drizzle them with a little more caramel sauce. You can serve the blondie cheesecake with the peaches warm, or refrigerate it and serve it later. I like it both ways.

This Peach Caramel Blondie Cheesecake is sure to be a hit with everyone! The combination of cinnamon and peaches, and the chewy blondie with a smooth, creamy cheesecake is totally amazing. It’ll only take one bite to convince you not to share the rest. 🙂

Peach Caramel Blondie Cheesecake on a yellow cake stand with a slice removed
Peach Caramel Blondie Cheesecake slice on a white plate

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Peach Caramel Blondie Cheesecake slice on white plate
Recipe

Peach Caramel Blondie Cheesecake

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12-14 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Peach Caramel Blondie Cheesecake is what dreams are made of. A peach & cinnamon filled blondie topped with caramel no-bake cheesecake, cinnamon peaches and caramel sauce. There’s no better way to enjoy fresh peaches!


Ingredients

PEACH BLONDIE 

  • 3/4 cup unsalted butter
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 egg white
  • 1 1/2 cup flour
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 peach, chopped

CARAMEL CHEESECAKE

  • 16 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup caramel sauce*
  • 1/2 tsp cinnamon
  • 4 oz cool whip

CINNAMON PEACHES

  • 23 peaches, sliced
  • 2 tsp lemon juice
  • 1 tsp cinnamon
  • 3 tbsp brown sugar
  • 1 tbsp butter
  • 1 tbsp spiced or dark rum, optional

WHIPPED CREAM 

  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tbsp juices left over from cooking peaches

Instructions

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, egg and egg white and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients and mix until combined.
7. Fold in chopped peach.
8. Pour batter into springform pan and bake for 34-36 minutes.
9. Allow to cool for about 5 minutes, then remove to cooling rack to finish cooling.
10. Make the caramel sauce and allow to cool completely.
11. Once the blondie and caramel are cool, make the cheesecake. Beat cream cheese and sugars until smooth.
12. Add about 3/4 cup of caramel sauce and cinnamon and mix until combined.
13. Fold in Cool Whip.
14. Place blondie back into the springform pan.
15. Spread cheesecake evenly on top of blondie, then put in refrigerator until firm about 3-4 hours.
16. Combine peaches, lemon juice, cinnamon and brown sugar in a medium saucepan and toss to coat.
17. Add butter and rum and cook peaches on medium-high for about 8-10 minutes, or until at preferred softness.
18. Allow peaches to cool for 10-15 minutes.
19. To make whipped cream, whip heavy whipping cream on high speed until it begins to thicken.
20. Add powdered sugar and juices and whip until it you get stiff peaks.
21. Pipe whipped cream around edges of cheesecake.
22. Place cooled peaches in the center of the cheesecake.
23. Drizzle caramel over finished cheesecake, if desired.
*Recipe for caramel sauce makes about 1 1/2 cups worth of caramel. I made a whole recipe and used about half of it in the cheesecake and then drizzled more over the top of the cheesecake. You’ll end up with leftover caramel.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 470
  • Sugar: 52.2 g
  • Sodium: 282.2 mg
  • Fat: 21 g
  • Carbohydrates: 65.4 g
  • Protein: 7.2 g
  • Cholesterol: 80 mg

Keywords: peach cheesecake, caramel cheesecake, peach cake, peach cake recipe, caramel cake recipe, best cheesecake recipe, layer cake recipe, layer cake

Enjoy!

Peach Caramel Blondie Cheesecake collage

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Recipe rating

49 Comments
  1. Gin

    Hi Lindsay, I just love this recipe. It is a showstopper. I couldn’t believe how many levels of flavors there are. So complex and satisfies the sweet tooth. My husband went crazy for it. Both of our favorite deserts all in one. I just with i could have saved a picture of it so I could have a photo reference. It would not let me save a copy. Just amazing thank you for sharing your talents.

  2. Charlene

    Amazing recipe! I made this for husband for his birthday. He said this is his favorite dessert that I have ever made… and he is picky! Thank you!

  3. Kelly

    Sounds delicious, but could I make a baked cheesecake with it instead of a no bake? I’m not the hugest fan of no bake cheesecakes….

  4. Samantha

    Can you use frozen peaches? I want to make it this weekend, but fresh peaches are definitely not in season right now!!

    1. Lindsay

      That should be ok, just pat them dry so there isn’t lots of extra liquid. They are also softer than fresh peaches, so you might not need to cook them as long.

  5. Kelsey

    I made this for Easter, and it was such a hit! I made the blondie base and cheesecake the night before and the peach topping the day of. Funny story though! After I had piped the whipped cream, my mom was carrying it on a cake plate to the fridge when she tripped and the cheesecake when flying, landing face down on the floor. She acted quickly and we scraped it off the floor (losing some cheesecake in the process and all the piping I had just done), but smoothed it out, re-piped, added the peaches on top and didn’t tell anyone who came over for lunch! Everyone was amazed by it. Also I used frozen peaches, and it worked well! Great recipe!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12