Name: White Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 5 h
Yield: 12
Cuisine: American
Ingredients: 22 chocolate sandwich cookies (Oreos or generic Great Value); 4 tablespoons butter, melted; 1 cup raspberry preserves; 2 cups frozen raspberries; 1 (11 ounce) bag white chocolate chips; ¾ cup heavy cream; 3 (8 ounce) packages cream cheese, room temperature; ¾ cup powdered sugar; ½ cup sour cream, room temperature; 3 large eggs, room temperature; Whipped topping, optional garnish; Fresh raspberries, optional garnish

Pumpkin Spice Latte Bread

If you wait all year for the pumpkin cold brew, this pumpkin spice latte bread will be your new best friend. It has warm spices, a sweet flavor, and bold coffee, all baked into a loaf that you can slice and share anytime.

The post for pumpkin spice latte bread was first published in October 2017. It was updated and republished in October 2025.

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The moment fall arrives, I'm all about cozy vibes. Sweatshirts, leggings, and yes, a pumpkin cream cold brew almost every day. I love that it's finally pumpkin spice season!

I bake a loaf of this pumpkin chocolate chip bread every single year. It's the perfect snack to enjoy with my favorite cup of coffee.

This year, I wanted to mix things up by combining the warm flavors of my pumpkin loaf with the rich flavors of fall coffee. The result is this pumpkin spice latte bread with a coffee glaze. It's a simple, sweet take on the fall drink we all look forward to.

The base of the bread is a classic pumpkin loaf that's moist and full of cozy spices with a hint of caffeine. The fun coffee shop twist comes after baking, when I spread coffee frosting on top, then add chopped espresso beans.

Why Make A Pumpkin Bread Recipe with Coffee

Whether you are baking a loaf for brunch or treating yourself, this recipe is a hit every time. Let's be honest, pumpkin spice and coffee were always meant to be together.

It's basically pumpkin cold brew in the shape of pumpkin spice bread.
The coffee flavor helps balance the sweetness and adds a bold depth.
Chopped coffee beans give it a fun, crunchy finish. Plus, who doesn't want a little extra buzz?
The bread is easy to make and perfect for sharing or storing in the freezer for later.

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White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake is a creamy cheesecake recipe swirled with bright, juicy raspberries in a buttery chocolate cookie crust.

Try substituting raspberries with blackberries to make a blackberry cheesecake instead! Also, try my strawberry cheesecake bars, which are perfect for slicing and sharing.

A slice of white chocolate raspberry cheesecake topped with whipped cream, fresh raspberries, and white chocolate curls on a plate with a fork.

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I can't wait for this creamy white chocolate raspberry cheesecake to be the centerpiece of our next holiday dessert table. The colors make it perfect for the Christmas season.

This is my easy homemade white chocolate cheesecake recipe jazzed up with a tangy raspberry swirl. It's ultra-rich, creamy, and indulgent.

Simple tricks, such as using room temperature ingredients, checking the cheesecake's internal temperature for doneness, and cooling it gradually, yield the best white chocolate cheesecake. Let's get started.

Why You'll Love This White Chocolate Raspberry Cheesecake

Creamy and decadent. This is one of my best cheesecake recipes! I love the contrast of creamy white chocolate, tangy raspberries, and rich chocolate crust.
Easy to make at home. I'll show you how to make this easy homemade cheesecake with simple ingredients. Move over, Cheesecake Factory.
Any occasion. This raspberry cheesecake recipe is great for holidays, and I think it would make a perfect romantic dessert for Valentine's Day.

Main Ingredients

These are the ingredients you'll need to make this baked white chocolate raspberry cheesecake with an Oreo crust. Scroll down to the printable recipe card for the full ingredients list, amounts, and step-by-step instructions.

White chocolate raspberry cheesecake ingredients with text labels overlaying each ingredient.

Chocolate Sandwich Cookies: I usually use Oreos, but generic Great Value brand chocolate sandwich cookies can also be used as a substitute for this crust.
Butter: The melted butter holds the cookie crumbs together in the crust.
Raspberry Preserves: Raspberry jam can also be used as an alternative. Either way, you will need to strain the sauce once it has been heated. Do not substitute a syrup, as it will not have the desired thickness for this sauce.
Frozen Raspberries: Fresh raspberries can also be used, but I recommend adding 2 Tablespoons of water in this case. Or fresh raspberries (or raspberry jam for swirl).
White Chocolate Chips: You could also use white baking chocolate or chopped white chocolate.
Heavy Cream: For the creamiest homemade cheesecake, use full-fat heavy cream.
Cream Cheese: Brought to room temperature.
Powdered Sugar: White, granulated sugar can be used as a substitute, but only use half of what is called for in the recipe.
Sour Cream: Plain Greek yogurt is the best substitute.
Eggs: For structure. Bring the eggs to room temperature before you start so they blend more smoothly with the other cheesecake batter ingredients.

Close up overhead view of a white chocolate raspberry cheesecake topped with a border of piped whipped cream rosettes, cut into slices.

The Perfect Cheesecake Crust

Before we assemble our cheesecake, this recipe starts with a par-baked crust made from sandwich cookies and melted butter. Both my Graham cracker crust and Oreo crust are fantastic for cheesecake! Whichever crust you use, the process to mix and bake it is similar:

Prepare the crust. Blend the sandwich cookies in a food processor with the melted butter, and press the crust into the bottom of a 9-inch springform pan.
Bake. Par-bake the crust for 10-12 minutes. Afterward, let the crust cool and lower the oven temperature to 325ºF.

You can also make this white chocolate raspberry cheesecake with a ready-made crust from the store. In this case, you'll need to prepare and, if needed, par-bake it according to the package directions.

Homemade Raspberry Sauce

I make this raspberry sauce similarly to my blueberry sauce, without using cornstarch (see the steps below for instructions). If you'd like a thicker sauce, you can make a cornstarch slurry by combining 1 Tablespoon of cornstarch with 1 Tablespoon of water and adding it to the sauce at the end of cooking. Boil for 1 minute to thicken.

Be sure to strain the raspberry sauce to remove any seeds and clumps before you add it to the cheesecake.

How to Make a White Chocolate Raspberry Cheesecake

I like to prepare the cookie crust and raspberry sauce for the cheesecake first. This way, both can cool completely while I prepare the white chocolate cheesecake filling.

Step-by-step collage showing the steps to make a white chocolate raspberry cheesecake.

Prepare the raspberry sauce. Heat the raspberry preserves and frozen berries in a saucepan on the stovetop. You'll want to simmer the mixture for 5-10 minutes until it's thick and bubbly. Then, strain the mixture through a fine-mesh sieve and discard the seeds.
Melt the white chocolate. Next, heat the heavy cream for the white chocolate ganache until it's steaming (not boiling), and then pour the hot cream over the white chocolate chips. Wait 5 minutes, and stir until the chocolate is melted and creamy.
Make the cheesecake filling. Beat the cream cheese and powdered sugar until smooth, followed by the sour cream. Slowly add the melted white chocolate, then mix in the eggs, one at a time, for a rich and creamy texture.

Assemble and Bake

With the oven set to 325°F, place a sheet pan on the very bottom rack. Fill the pan about halfway with boiling water. The steam from the water helps prevent the cheesecake from cracking while it bakes, without actually having to bake IN a water bath.

Create the raspberry swirl. Start by pouring half the cheesecake batter into your prepared, cooled cookie crust. Then, swirl about ¼ cup of raspberry sauce into the batter. Top this with the remaining cheesecake batter, and swirl in another ¼ cup of raspberry sauce to create a marbled effect.
Bake the cheesecake. Now, place the cheesecake on the middle rack of your oven, with the waterbath underneath. Bake for 75-90 minutes, or until the internal temperature of the cheesecake reaches 150°F. It will be golden brown and only slightly jiggly in the middle (though I still recommend checking the temperature, see below).
Cool the cheesecake gradually. Crack the door and turn off the oven. Leave the pan inside to cool for 10 minutes. Then, remove the cheesecake and let it cool at room temperature for an additional hour.
Chill and garnish. Finally, cover the pan and refrigerate it overnight. When it's time to serve, drizzle the remaining raspberry sauce over the cheesecake and top it with whipped cream and fresh raspberries.

Overhead view of a white chocolate raspberry cheesecake topped with a border of piped whipped cream rosettes.

How to Tell When Your Cheesecake Is Done

To avoid overbaking, I highly recommend using a digital thermometer to check the internal temperature of your cheesecake for doneness. Once it reads 150ºF, it is fully baked.

Because this cheesecake is made with chocolate, it will have a more pronounced wobble than a typical baked cheesecake (the melted chocolate sets as it cools, along with the other cheesecake ingredients). For this reason, using the wobble test alone can result in an overbaked cheesecake.

BruCrew Tips & Variation Ideas

Use room temperature ingredients. Bring your cream cheese, sour cream, and eggs to room temperature before you start. This yields a smooth, creamy cheesecake filling without lumps and prevents overmixing, which can lead to cracking.
Avoid a cracked cheesecake. To prevent cracks in the baked cheesecake, avoid overmixing the batter and refrain from overbaking it.
Add a steam bath. Baking the cheesecake above a pan of water helps regulate the temperature and minimizes cracking. Keeping them separate also means there's no need to wrap the pan or fuss with a baking bag. Be sure to use hot or boiling water in the bath for the best results.
Swirl gently. When adding and swirling the raspberry sauce into the cheesecake layers, use a gentle hand and avoid overmixing, as it can muddle the design. Using a butter knife or chopstick and making figure-eight lines helps maintain the color contrast.
Cool gradually. After baking, allow the cheesecake to cool gradually. First, cool in the turned-off oven with the door ajar for 10 minutes. Then, let it cool at room temperature for another hour before refrigerating. This gradual cooling helps prevent the cheesecake from cracking and sinking.
Refrigerate overnight. For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
Try mini cheesecakes. Make mini cheesecakes swirled with raspberry sauce by baking in a lined muffin pan. They're great for parties!
Bake cheesecake bars. Create white chocolate raspberry cheesecake bars by assembling and baking the batter in a 9x13-inch pan.

How to Store a Cheesecake

Refrigerate. Store this white chocolate raspberry cheesecake tightly covered in the fridge for 3-4 days.
Freeze. For longer storage, freeze the cheesecake by wrapping it in plastic wrap and foil or placing it in an airtight container. It can be frozen for up to 1-2 months. To enjoy, thaw the frozen cheesecake in the refrigerator overnight and serve chilled.

More Cheesecake Recipes to Try

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Recipe

White Chocolate Raspberry Cheesecake

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 3 hours

Total Time: 5 hours

This easy white chocolate raspberry cheesecake is a creamy cheesecake recipe swirled with tangy, juicy raspberries in a buttery chocolate cookie crust.

Ingredients

Crust:

22 chocolate sandwich cookies (Oreos or generic Great Value)
4 tablespoons butter, melted

Raspberry Sauce:

1 cup raspberry preserves
2 cups frozen raspberries

Cheesecake:

1 (11 ounce) bag white chocolate chips
¾ cup heavy cream
3 (8 ounce) packages cream cheese, room temperature
¾ cup powdered sugar
½ cup sour cream, room temperature
3 large eggs, room temperature
Whipped topping, optional garnish
Fresh raspberries, optional garnish

Instructions

Preheat the oven to 350° F and assemble a 9-inch springform pan.
Place the sandwich cookies in a food processor and process until well crumbled. Pour in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared pan in an even layer.
Bake for 10-12 minutes or until set.
Remove the pan from the oven, reduce the heat to 325°F, and let the crust cool completely. Place a sheet pan on the bottom oven rack and fill halfway with water.
While the crust is cooking, make the raspberry sauce by combining the raspberry preserves and frozen raspberries in a large saucepan.
Heat over medium to medium-high heat until the mixture melts and comes to a boil. Simmer for 5-10 minutes, or until the mixture is thick and bubbly.
Remove from heat and strain well through a fine mesh strainer into a bowl. Scrape the sauce off the bottom of the strainer into the same bowl and discard the seeds. Set the sauce aside and let it cool completely.
While the crust and sauce are cooling, begin making the cheesecake. Place the white chocolate chips in a large bowl.
Heat the heavy cream either in the microwave in 30-second increments or over low heat until steaming. Do not boil, but get the cream to a hot, steaming temperature. Pour the hot cream over the white chocolate chips and let sit for 5 minutes. Whisk together the cream and white chocolate chips in their bowl until smooth and creamy.
In a large mixing bowl, beat together the cream cheese and powdered sugar using a hand or stand mixer until light and fluffy. Add in the sour cream and mix until combined. Slowly beat the white chocolate mixture into the cream cheese mixture until fully combined, beating on low continuously.
Add 1 egg and gently mix it into the cheesecake filling. Repeat this process with the remaining two eggs, one at a time, until they are fully combined. Do not beat at high speeds.
Pour half of the cheesecake mixture into the crust and tap several times on the counter to pop any air bubbles.
Drizzle on ¼ cup of the cooled raspberry sauce and swirl lightly using the figure-eight pattern with a butter knife or chopstick (right side up).
Gently scoop the remaining cheesecake and spread it out into an even layer, covering all the raspberry sauce. Tap the pan several more times on the counter to pop any air bubbles.
Drizzle on ¼ cup more of the remaining raspberry sauce and swirl with a butter knife or chopstick into your desired design.
Place the cheesecake on the middle rack of the oven. Close the oven and bake for 75-90 minutes, or until the cheesecake reaches an internal temperature of 150° Fahrenheit. If you don’t have a thermometer, you will know your cheesecake is done when it begins to get golden brown and the center has only a slight wobble.
Open the oven and turn off the heat. Allow the cheesecake to cool for 10 minutes.
Remove the cheesecake from the oven. Run a knife around the outside edge to loosen it from the pan, and allow it to cool at room temperature for an additional hour or until it cools completely.
Cover the dish well with plastic wrap and place it in the refrigerator overnight.
When ready to serve, remove the springform pan. Garnish the top with the remaining raspberry sauce, whipped topping, and fresh raspberries (optional). Slice and serve.

Notes

Use room temperature ingredients. Bring your cream cheese, sour cream, and eggs to room temperature before you start. This yields a smooth, creamy cheesecake filling without lumps and prevents overmixing, which can lead to cracking.

Avoid a cracked cheesecake. To prevent cracks in the baked cheesecake, avoid overmixing the batter and refrain from overbaking it.
Add a steam bath. Baking the cheesecake above a pan of water helps regulate the temperature and minimizes cracking. Keeping them separate also means there's no need to wrap the pan or fuss with a baking bag. Be sure to use hot or boiling water in the bath for the best results.
Swirl gently. When adding and swirling the raspberry sauce into the cheesecake layers, use a gentle hand and avoid overmixing, as it can muddle the design. Using a butter knife or chopstick and making figure-eight lines helps maintain the color contrast.
Cool gradually. After baking, allow the cheesecake to cool gradually. First, cool in the turned-off oven with the door ajar for 10 minutes. Then, let it cool at room temperature for another hour before refrigerating. This gradual cooling helps prevent the cheesecake from cracking and sinking.
Refrigerate overnight. For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
Try mini cheesecakes. Make mini cheesecakes swirled with raspberry sauce by baking in a lined muffin pan. They’re great for parties!
Bake cheesecake bars. Create white chocolate raspberry cheesecake bars by assembling and baking the batter in a 9x13-inch pan.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 110mgCarbohydrates: 44gFiber: 3gSugar: 32gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Double Chocolate Chunk Cookies

If you love chocolate as much as I do, you are in the right place. These Double Chocolate Chunk Cookies have two kinds of chocolate and rich cocoa powder in every bite. Soft, chewy, and totally satisfying, they are the perfect treat for any chocolate craving.

This recipe and post were first published in September 2011. They were updated and republished in September 2025.

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Chocolate has always been my favorite treat. I love that it can instantly turn a boring (or bad) day into a better one. To be honest, I'll eat it any way that I can get it.

Sometimes that means grabbing a handful of baking chips straight from the bag. Other days, it means baking them into a chocolate chip cake or thick chocolate chip cookies. However, I have to admit that when I can create something with double the chocolate, it's pure heaven.

If you're a true chocoholic like me, these double chocolate cookies are about to become your new favorite treat. They have a soft, chewy center with crisp edges, and each bite is filled with gooey chocolate pockets of goodness.

Why You'll Love This Recipe

Easy to make. Simple ingredients and one mixing bowl mean hot, gooey cookies in no time.
Fun to customize. Add white chocolate, peanut butter chips, dried cranberries, or nuts to customize the dough to your taste.
Chocolatey flavor in every bite. Cocoa powder in the dough, combined with chocolate chunks and chips, makes these cookies so decadent and fudgy.
Soft and chewy texture. The centers stay gooey while the edges bake up slightly crisp, giving it the perfect cookie texture.

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Pastalaya

Hello, Pastalaya! The one-pot meal you don't want to miss! This fun twist on jambalaya is made with pasta (instead of rice) and simmered in a savory sauce packed with smoky sausage, veggies, and Creole spices. It's so good!

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When life gets busy, I'm always looking for quick and easy dinners that taste like comfort in a bowl. This pastalaya has quickly become one of our favorites because it's hearty, flavorful, and ready in about 30 minutes.

If you've never had it before, think of it as jambalya's pasta-loving cousin. Instead of rice, tender penne soaks up the rich sauce. Adding smoky sausage, Creole spices, and sautéed veggies gives you a cozy dinner the whole family will love. Pair it with a slice of cornbread for a taste of Louisiana!

Why You'll Love This Pastalaya Recipe

If you're looking for a hearty, flavorful dish that's easy to make and perfect for any occasion, Pastalaya is here to deliver. Here's why this recipe deserves a spot on your table:

BIG Cajun flavor. This dish is packed with authentic Cajun flavors thanks to the smoky Andouille sausage, veggies, and Old Bay seasoning. Every bite has just the right amount of heat and so much flavor.
One-pot-wonder. This entire recipe takes place in one Dutch oven. You even get to cook the pasta IN the sauce instead of boiling a separate pot of water. It doesn't get much easier!
Perfect for leftovers. Pastalaya is almost better the next day! As the flavors have time to meld and deepen, the dish becomes even more delicious. Heat it for a quick and easy meal you'll actually look forward to eating on day two.

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Pumpkin Bundt Cake

This moist, spiced pumpkin bundt cake is one of my favorite fall desserts. It's made with real pumpkin puree and filled with warm cinnamon, nutmeg, ginger, and cloves. There's always the option to add chocolate chips, too! Creamy maple glaze packs every slice of this easy pumpkin cake full of cozy flavor.

There's nothing better than a slice of homemade pumpkin bundt cake washed down with pumpkin cream cold brew on a fall day. You might also like this fall apple bundt cake and my pumpkin cheesecake bites.

A close up image of a slice of pumpkin bundt cake.

This post was first published in October 2018. It was updated and then republished in September 2025.

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I've made a lot of bundt cakes over the years, from my apple spice cake to eggnog bundt cake. Now that a chill is in the air, I'm already planning my fall baking.

This easy pumpkin bundt cake recipe is filled with warm spices and uses a whole can of pumpkin puree. You can literally smell the sweet spice from across the room!

I topped this cozy pumpkin cake with a cinnamon maple glaze and sprinkles that dress it up just enough for Thanksgiving, Halloween, or any fall party.

Why You'll Love This Pumpkin Bundt Cake

Soft and spiced. This cake is incredibly moist and packed with my favorite fall spices. It's a bit denser than my pumpkin coffee cake, but lighter than a pumpkin bread loaf, and cuts like butter.
Easy to make. Although a bundt cake may look impressive, this recipe is really perfect for beginners. The trick is a well-greased pan, along with a few additional baking tips that I include below.
Fun and festive. Glazed pumpkin bundt cake is great for fall, Thanksgiving, and Christmas. It looks amazing on a dessert table, and there are endless ways to decorate a bundt cake.
Add your own twist. Stir in chocolate chips or chopped pecans, add cream cheese icing or cinnamon streusel, or leave this cake plain. It's delicious no matter what.

OMG!!! Best bundt EVER!!! Everyone raved about how moist and delicious. This will be my go to for holidays for sure.

- Tiffany

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Apple Crisp Cheesecake

If you love apple crisp AND cheesecake, then this Apple Crisp Cheesecake will be your new favorite fall dessert. With a velvety cheesecake filling, tender spiced apples, and a classic crumble topping, it's the best of both worlds!

This post was first published in November 2010. It was updated in October 2021, then republished in September 2025.

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Apple crisp and cheesecake are two of my favorite desserts, so this year I decided to combine them into one fabulous treat. Over the years, I've used apples and cream cheese in apple cheesecake pie and apple cheesecake bars. However, this time I added the topping from my apple crisp pie, and this cheesecake mashup is my new favorite.

My theory is, why choose between two desserts when you can have both? This cheesecake has all your favorite fall flavors in one pan. The creamy filling, cinnamon-spiced apples, and a crispy topping are the perfect way to wow your friends and family.

The best part? It's so much easier than it looks. In under 30 minutes, you can have this show-stopping dessert in the oven. The hardest part is waiting for it to chill before you can dig in with your fork.

Why You'll Love This Cheesecake Recipe

Two desserts in one. Cheesecake and apple crisp are the ultimate fall mashup.
Texture perfection. Smooth filling, baked apples, and a buttery, oat topping give you sweet and crunchy in every bite.
Simple yet impressive. This dessert looks like it came from a bakery. But with our easy steps, you can make any day of the week.

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Peach Dump Cake

This three-ingredient Peach Dump Cake is one of the easiest desserts you'll ever make. A sweet peach filling and a buttery cake mix topping combine to create a golden, bubbly treat the whole family will love.

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When life gets busy and I need a quick treat, I usually make a dump cake. It's my favorite dessert because it is so easy. Seriously, you dump the ingredients in a cake pan and let the oven do the work.

Last week, I made a few batches of peach pie filling, so I had a bowl of leftovers sitting in the fridge waiting to be used. Making a peach dump cake was the easiest dessert recipe I could think of.

All you do is spread the filling in a pan, sprinkle a store-bought cake mix on top, add some butter, then bake. That's it. The buttery topping gets golden and crispy while the peaches bubble underneath, making every bite sweet and gooey.

Why You'll Love This Recipe

Quick and Easy: This dump cake is easy to prepare with three ingredients and can be in the oven in under 5 minutes.
Zero Mess: You don't need any mixing bowls. Layer the ingredients in a dish and bake.
Fantastic Warm or Cold: Enjoy it warm with ice cream or chilled with whipped cream.

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Peach Pie Filling

This homemade peach pie filling comes together easily with simple ingredients in minutes. You can make it ahead of time and use it for pie, crisp, cobbler, or any recipe that calls for peach filling.

A clear jar filled with a fresh peach filling.

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Peach season makes me so happy. The only problem is that I always buy too many peaches, and then they all ripen at once.

I've been making homemade pie fillings for every fruit. So it was only a matter of time before I turned my peach overload into a sweet, spiced peach pie filling.

It's thick, juicy, and so much better than anything from a can. Plus, it comes together on the stovetop in just 15 minutes.

This summer, I used it in a peach crumble pie, a peach dump cake, and spooned it over ice cream. Take one bite, then you'll understand why homemade is always worth it.

Why You'll Love Homemade Peach Filling

Better taste than canned filling. When peaches are in season, they are sweet, juicy, and full of flavor.
You control the ingredients. Add more or less sugar or spices depending on how ripe your peaches are and your preference.
Best sugar and spice ratio! You're going to enjoy the flavor that the different sugars, extracts, and spices give this pie filling.
No strange fillers. This homemade recipe is free from artificial colors, flavors, corn syrup, and preservatives.
So many ways to use it. It's delicious baked in a pie, cobbler, or crisp. It's also great spooned onto chia pudding parfaits, waffles, or oatmeal.

Key Ingredients

This easy peach pie filling recipe comes together in minutes with ripe peaches and a few simple kitchen staples.

A white board with ingredients needed to make peach filling.

Fresh Peaches: Use firm, ripe yellow peaches. They should have a little give when you press on them and a sweet peachy smell. Unsweetened frozen peaches can also be used, but make sure to drain them thoroughly so the filling isn't runny.
Lemon Juice: Adding a little bit of citrus gives it a brighter flavor.
Extracts: To enhance the flavor of the filling, I add vanilla and almond extract.
Sugar: A combination of brown and granulated sugar sweetens the fruit. I love the slight caramel flavor the brown sugar gives it.
Spices: I add cinnamon, nutmeg, ginger, and cloves because they give the peaches a rich, warm flavor.
Cornstarch: This thickens the excess juice as the fruit filling cooks on the stovetop. Adding it prevents your filling from being runny and keeps your crust from becoming soggy.

How To Make Peach Pie Filling

Making pie filling at home is so simple. Simply add all the ingredients to a pan and cook on the stovetop until the mixture thickens.

Four pictures collaged together showing the steps to making homemade peach pie filling.

Prep the peaches. Peel and dice the fresh fruit into small pieces, then place them in a large mixing bowl.
Assemble the ingredients. Add the lemon juice, extracts, sugar, and cornstarch, and gently stir until the chunks are coated. Let it rest for 10 minutes. As the sugar dissolves, it activates the juices in the fruit.
Cook the filling. Dump the mixture into a large skillet and heat over medium heat for 8-10 minutes or until the juices start to bubble and thicken.
Cool before using. Remove from the heat and cool at room temperature for a few hours. The filling will thicken slightly as it cools.

Storing and Freezing

Store the peach filling in an airtight container or jar in the refrigerator for 2-3 days. The peaches in the filling will start to brown the longer they sit.

Freeze the cooled peach mixture in a freezer-safe bag or container for 2-3 months. To use, thaw in the fridge overnight. Pour off any excess water that may be in it from thawing.

Peach pie filling filling a jar completely.

Ways To Use Peach Filling

Spoon it over the top of a vanilla bean cheesecake.
Layer pie filling, cheesecake, and angel food cake like these peach parfaits.
Top ice cream, yogurt, or puff pancakes with it.
Use it in a pastry to make peach empanadas, poptarts, or turnovers.
Add an oatmeal topping and enjoy peach crisp.
Make homemade shortcake and spoon the filling on top.

BruCrew Tips

For the best results in your kitchen, be sure to follow our recipe tips.

Use firm peaches that are slightly soft but not mushy. If the fruit is overripe, the filling will become extremely soft when cooked, so save those for peach butter.
Remove the skins for the best taste and texture. I found that using a Y-shaped vegetable peeler to peel the fruit before slicing was easy and fast.
For the best filling-to-fruit ratio, cut the juicy peaches into bite-sized chunks rather than slices.
Do NOT use canned peaches for this recipe. Canned fruit is too soft and will break apart as it is cooked or baked.
Peaches are extra juicy. Start by cooking them down to thicken the juices into a jam-like mixture.
Let it cool before using it in a pie. If the filling is hot, the butter in the crust will melt, and then you'll have a soggy pie crust.
If you plan to can this filling, you will need to replace the cornstarch with all-purpose flour or Clear Jel.

A spoon lifting peach pie filling out of a jar.

More Peach Recipes

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Please leave a 5-star ⭐️ rating and a review in the comments section below.

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