Peaches and Cream Cheesecake Braid recipe from Willow Bird Baking
Peaches and Cream Cheesecake Braid

5 from 1 reviews
Peaches and Cream Cheesecake Braid
Prep time
Cook time
Total time
Oh my gosh, this Peaches and Cream Cheesecake Braid is absolutely delicious! The braid is gorgeous and also so easy and quick to prepare! It's perfect for breakfast or dessert.
Serves: 6-8
Dough Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 3 ounces cream cheese
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • 1 egg whisked with 1 teaspoon water for egg wash
Filling Ingredients:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, room temperature
  • 1 1/2 (15-ounce) cans sliced peaches in light syrup, drained
Glaze Ingredients:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon vanilla extract
  1. Make the filling: Cream the softened cream cheese in a medium bowl until fluffy before adding sugar, vanilla extract, and the egg. Mix together until well combined. Set aside on the counter while you prepare the rest of the braid.
  2. Make the pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend until it’s just starting to come together into a loose dough.
  3. Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the cream cheese mixture over the middle third of the dough. Arrange peach slices on top.
  4. Continue assembling the braid: (Remember, there are photos below to help visualize this step!) Make diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling, dusting off any excess flour as you go. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
  5. Bake and glaze the braid: Brush the pastry braid with the egg wash mixture. Bake in the 425 degree oven for 20-22 minutes, until the dough is really golden on top. After allowing the braid to cool for around 30 minutes, whisk together the powdered sugar, vanilla extract, and milk in a small measuring cup with a pour spout. Drizzle over the top of the braid and serve!


Example of how to cut and assemble braid.

13 Comments on Peaches and Cream Cheesecake Braid

  1. Samantha/PlanetBakeLife
    February 2, 2015 at 1:42 am (6 years ago)

    Your braid series is amazing! I have been loving all the combinations and cannot wait to try this one especially as it’s summer here in New Zealand.

  2. Marye
    February 2, 2015 at 6:28 am (6 years ago)

    🙂 That is a sweet story – thanks for sharing. And the peach cheesecake braid? OMG I love it! So much good flavor here.

  3. DessertForTwo
    February 2, 2015 at 8:04 am (6 years ago)

    What a sweet, sweet story about your students! Sorry about your terrible day.

    PS the sharks? I felt like I was high watching those things!

  4. Miranda @ Cookie Dough & Oven Mitt
    February 2, 2015 at 11:47 am (6 years ago)

    Ohhh. This braid looks so good! This recipe makes me think of summer, which is perfect since we’re in the middle of snow storm! Oh, this that conversation was adorable. It put a smile on my face.

  5. Sabrina Modelle
    February 2, 2015 at 1:21 pm (6 years ago)

    Gah, Julie. These pastry braids are just so lovely. I need to do a gluten free version of this. I actually have some home canned peaches from this summer. I might play with this over the weekend!

    • Lisa R
      February 3, 2015 at 8:46 am (6 years ago)

      Yes, to gluten free! Please let us know how it turned out! I have been wanting to convert it to GF but have had no time to play… and ran out of my flour blend. 🙁 But I will be stopping by the Asian market tomorrow!

  6. Laura
    February 2, 2015 at 8:17 pm (6 years ago)

    The braid is gorgeous, but the story takes the cake. Love it. And weirdly, my husband always wants to add silent letters to things.

    Hope you are having a better day!

  7. Gina
    February 2, 2015 at 10:03 pm (6 years ago)

    I love everything about this post, from the crocheting to Seasons of Love (which I cannot refrain from belting out whenever I hear) to this bread. Oh, this bread…it looks SO good!

  8. Coleen @ The Redhead Baker
    February 16, 2015 at 8:25 pm (6 years ago)

    I loved your story. Marketplace sounds like such a neat idea, and a great way to break up the monotony of a school day. And I absolutely LOVE pastry braids. So easy, yet they look so impressive.

  9. Sjones
    October 10, 2015 at 4:31 pm (6 years ago)

    The cream cheese mixture is soup? Was it supposed to be chilled so it doesn’t run everywhere? My braid is now a tart and we’ll see…

    • Julie Ruble
      October 10, 2015 at 6:06 pm (6 years ago)

      Your cream cheese might have been too warm. It should be softened and the mixture will be a bit messy, but it shouldn’t be runny.

  10. Andy
    December 6, 2020 at 11:18 pm (5 months ago)

    I can’t seem to find the ingredents/ recipe for the almond braid??


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