The Cheesecake Factory Peach Perfect with Raspberry Drizzle is a creamy peach cheesecake topped with a sweet-tart raspberry sauce. This recipe shows how to make a rich, homemade version that tastes close to the restaurant favorite, using simple steps and easy ingredients.

I still remember the first time I tried this cheesecake. I wasn’t even planning to order dessert, but the server mentioned peaches and raspberry drizzle, and that was it. One bite in, and I was hooked. Since then, I’ve tried recreating it at home a few times. Some attempts were… fine. One cracked badly. But this version? This is the one I keep saving and sharing.

In this guide, you’ll learn how to make a peach raspberry cheesecake from scratch, how to make raspberry drizzle for cheesecake, and how to avoid the most common mistakes. If you want a Cheesecake Factory–style dessert without leaving home, you’re in the right place.

How to Make Cheesecake Factory Peach at Home

This cheesecake is baked, creamy, and topped with fruit. It looks fancy, but the process is very doable, even if this is your first cheesecake.

Ingredients You’ll Need

You’ll need cream cheese, sugar, eggs, cream, vanilla, peaches, raspberries, butter, and cookies or biscuits for the crust. Fresh peaches give the best flavor, but frozen peaches work well when fresh ones aren’t available.

From my experience, ripe yellow peaches are ideal. They’re sweet and soft, which blends beautifully into the cheesecake batter. Canned peaches can work too, but drain them very well. Too much liquid can ruin the texture.

Step-by-Step Cheesecake Instructions

First, make the crust. Crush the cookies, mix with melted butter, and press the mixture firmly into the bottom of your pan. Pressing it tightly helps the crust hold together later.

Next, beat the cream cheese until smooth. Add sugar and mix again. Add the eggs one at a time, mixing gently. Then fold in peach purée and small peach pieces. Don’t overmix here. Cheesecake likes a gentle hand.

Pour the batter over the crust. Tap the pan lightly on the counter to release air bubbles. Bake at a low temperature until the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly. This step helps prevent cracks.

Chill the cheesecake for at least four hours, but overnight is even better.

How to Make Raspberry Drizzle for Cheesecake

Raspberry drizzle is simply a cooked berry sauce. Combine raspberries, sugar, and a little lemon juice in a pan. Cook until the berries break down and the sauce thickens.

Strain the sauce if you want it smooth. I usually do. Pour it over the chilled cheesecake just before serving. The tart raspberry flavor cuts through the rich cheesecake perfectly. That contrast is what makes this dessert special.

Variations and Helpful Tips

If you want an easier version, you can make mini cheesecakes in muffin pans. They bake faster and are great for sharing.

For extra creaminess, use full-fat cream cheese and room-temperature ingredients. Cold cream cheese leads to lumps, and nobody wants that.

Sometimes people think cheesecakes crack because they did something “wrong.” In my experience, cracks usually come from too much mixing or cooling too fast. Slow and steady really does win here.

Frequently Asked Questions

Can I use frozen fruit?
Yes. Frozen peaches and raspberries work well. Just thaw and drain them first.

How long does this cheesecake last?
It keeps well in the fridge for up to five days when covered tightly.

Can I freeze peach raspberry cheesecake?
Yes. Freeze it without the raspberry drizzle. Add the drizzle after thawing.

Is this similar to the Cheesecake Factory version?
In taste and texture, yes. The homemade version is slightly fresher and less sweet, which I personally prefer.

Final Thoughts

This peach-perfect cheesecake with raspberry drizzle is rich, creamy, fruity, and honestly hard to stop eating. It’s the kind of dessert that feels special but doesn’t require fancy skills.

If you’re craving a Cheesecake Factory–style peach cheesecake at home, this recipe is a great place to start. Take your time, enjoy the process, and don’t stress if it’s not perfect. Cheesecake, even imperfect cheesecake, is still pretty amazing.