Copycat Cheesecake Factory Peach Perfect with Raspberry Drizzle

This dreamy slice of Cheesecake Factory Peach Perfect with Raspberry Drizzle brings together everything good about summer: golden peaches, creamy vanilla cheesecake, buttery crunch, and a vivid raspberry finish. One bite and you’re transported to a patio table in late July, when the sun’s just low enough to cast long shadows and fruit is at its peak. It’s rich, velvety, and layered with texture, he kind of dessert that doesn’t need a special occasion to be special.

The best part? This homemade version tastes almost identical to the real thing. You get the creamy peach-infused filling, the jammy swirl, the crunchy vanilla cake edge, and that sweet-tart raspberry ribbon, all from your own kitchen. You can even tweak it for seasonal changes or dietary preferences.

Perfect for birthdays, brunches, or just because.

How to make Cheesecake Factory Peach Perfect with Raspberry Drizzle

You’ll build this in layers. Start with a vanilla cookie crust, then whip up a peach-purée cheesecake filling dotted with real peach chunks. A bit of extra purée gets swirled through before baking, giving that marbled look. Once cooled and chilled, the sides get coated in buttery cake crumbs for that iconic crunch.

The final flourish? A raspberry drizzle that zig-zags across each slice like a bow on a gift.

Serve with whipped cream and maybe a peach slice or two for the full Cheesecake Factory experience.

Nutrition facts (per slice)

Calories: 640
Total Fat: 41 g
Saturated Fat: 26 g
Carbohydrates: 59 g
Sugar: 44 g
Protein: 7 g

Ingredients (One 9-inch cheesecake, 12 slices)

Prep Time: 30 minutes
Cook Time: 75 minutes
Chill Time: 6 hours (preferably overnight)
Total Time: ~8 hours
Servings: 12

For the crust

• 2 cups vanilla wafer crumbs (like Nilla wafers)
• 3 tablespoons granulated sugar
• 7 tablespoons unsalted butter, melted

For the peach cheesecake filling

• 900 g (2 lbs) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• ¾ cup peach purée (see below)
• ¾ cup diced ripe peaches (peeled and chopped)

For the peach swirl

• ¼ cup peach purée (extra from above)

For the cake crumb edge

• 2 cups vanilla sponge cake crumbs, toasted lightly
• 2 tablespoons peach jam (for sticking the crumbs to the side)

For the raspberry drizzle

• 1 cup frozen raspberries
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

Optional toppings

• Whipped cream
• Fresh peach slices or mint leaves

Tools you’ll need

• 9-inch springform pan
• Food processor or blender
• Stand or hand mixer
• Rubber spatula
• Baking sheet
• Large roasting pan (for water bath)
• Piping bag or spoon for whipped cream
• saucepan and sieve (for raspberry sauce)

Instructions

1. Make the crust

Preheat oven to 177°C (350°F). Mix cookie crumbs, sugar, and melted butter until it feels like wet sand. Press into bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool while you prep the filling.

2. Make the peach purée

Peel and chop 3–4 ripe peaches. Simmer in a saucepan with 2 tablespoons sugar and 1 teaspoon lemon juice until soft (5–7 min). Blend until smooth. Cool, then set aside ¾ cup for filling and ¼ cup for swirl.

3. Prepare the cheesecake batter

In a large bowl, beat cream cheese until fluffy (2 min). Add sugar, vanilla, and salt. Beat until smooth. Mix in eggs, one at a time. Add sour cream, heavy cream, and peach purée. Gently fold in the peach chunks with a spatula.

4. Assemble and swirl

Pour filling into the crust. Dollop peach purée on top and swirl gently with a skewer or butter knife.

5. Bake in water bath

Wrap the pan in foil and place into a roasting pan. Fill halfway with hot water. Bake at 163°C (325°F) for 75 minutes or until just set (centre should jiggle slightly). Turn off oven, crack the door, and let it rest 15 minutes inside. Then cool at room temp 1 hour.

6. Chill

Cover and refrigerate at least 6 hours or overnight.

7. Make cake crumb edge

Toast sponge cake crumbs at 150°C (300°F) for 5–7 minutes. Cool, then pulse until coarse crumbs form. Brush peach jam around the chilled cheesecake’s side. Press crumbs into the jam so it coats the outer edge. Chill again.

8. Raspberry drizzle

In a small saucepan, cook raspberries, sugar, and lemon juice for 5–7 minutes. Press through a fine sieve. Return to pan if needed, add cornstarch slurry (optional), and simmer 1 more minute until thickened. Cool before drizzling.

9. Serve

Slice the cheesecake, drizzle raspberry sauce over each piece, and top with whipped cream and a peach slice if desired.

Tips

• Use firm, ripe peaches for best texture in the filling
• Frozen peaches work too, just thaw and pat dry
• Don’t overmix the batter once eggs are added or it’ll crack
• Use a water bath to prevent drying or sinking
• Let the cake rest fully at each stage for a velvety texture
• Make the drizzle ahead and keep in the fridge up to 5 days

What to serve with

Fresh and fruity

• Peach iced tea – Echoes the filling and keeps it from feeling too heavy
• Mixed berry salad – Bright, cool contrast to the richness
• Minty lemonade – A splash of citrus cuts through the cream

Comforting treats

• White chocolate-dipped biscotti – For those who want a crunch alongside every forkful
• Almond madeleines – Light, nutty cakes that mirror the cake crumb edge
• Peach cobbler bars – A second peachy dessert? Don’t mind if we do

Savory counterpoints

• Brie and cracker board – Creamy brie and salty crackers balance the sweetness beautifully
• Prosciutto-wrapped melon – That salty-sweet combo is an elegant match
• Grilled chicken flatbread – Mild, herby flavors work well beside this rich cheesecake

Variations

Mini Cheesecakes

Make in muffin tins for party-sized portions. Bake 18–22 minutes.

Peach Melba Style

Add vanilla ice cream and a scoop of raspberry sauce over a chilled slice for a full Peach Melba tribute.

No-Bake Shortcut

Use no-bake cheesecake filling with gelatin, and set in the fridge. Swirl and drizzle as usual.

Vegan Version

Use plant-based cream cheese and coconut cream. Substitute with agar-based gelatin and a dairy-free cookie crust.

Gluten-Free Version

Substitute gluten-free vanilla cookies and use almond flour in the crust mix.

Ingredient substitutes

Vanilla Wafer Crumbs

• Substitute: Graham cracker crumbs, shortbread crumbs, or digestive biscuits

Cream Cheese

• Substitute: Neufchâtel cheese, dairy-free cream cheese, or labneh

Peach Purée

• Substitute: Apricot purée, mango purée, or peach baby food

Vanilla Cake Crumbs

• Substitute: Crushed ladyfingers, crumbled pound cake, or almond cookie crumbs

Raspberry Drizzle

• Substitute: Strawberry sauce, cherry compote, or store-bought raspberry syrup

Sour Cream

• Substitute: Greek yogurt or plain skyr

Heavy Cream

• Substitute: Evaporated milk or full-fat coconut cream

Peach Jam (for coating)

• Substitute: Apricot jam or honey