Peach Cheesecake – OMG Chocolate Desserts


Peach Cheesecake is a delicious summer treat. Two desserts packed into one amazing cake.  It’s like a juicy and sweet peach pie hidden inside the cheesecake. If you like peaches and cheesecake, too, then you must try my Peach Cobbler Cheesecake, as well.

Peach Cheesecake is like a juicy and sweet peach pie hidden inside the cheesecake.

Peach Cheesecake

This cake is a combo of peach pie, cheesecake, and a crumb cake. Graham cracker crust, smooth vanilla cheesecake, peach filling, and streusel crunch topping, make the perfect balance of flavors and texture.

Sweet and juicy peaches make the perfect match with vanilla cheesecake. However, when you add crunchy streusel topping on top of all that goodness, you’ll get the most amazing summer treat.

The list of ingredients and instructions seems very long, but this cake is super simple to make.

Peach Cheesecake - Sweet and juicy peaches make the perfect match with vanilla cheesecake.

How To Make Peach Cheesecake?

To make the crust just whisk graham cracker crumbs, sugar, and melted butter and press into the bottom of the springform pan. You don’t even need to prebake the crust, just place it in the freezer for a few minutes while preparing the rest of the cake.

Next, make the streusel topping.  Whisk melted butter, light brown sugar, and flour. I added some cinnamon. If you don’t like the cinnamon, you can leave it out. Also, you can use granulated sugar instead of brown sugar. But I like the caramel flavor of light brown sugar combined with cinnamon. It makes a perfect match with peaches and light vanilla cheesecake.

Making a cheesecake mixture is also super simple. Just beat softened cream cheese, sour cream, and vanilla for 2 minutes. Then add the mixture of sugar and corn starch and mix to combine. Add eggs and mix just to combine. Spread a thin layer of cheesecake mixture over the chilled crust.

Spoon the peaches over the cheesecake layer, trying to leave 1 inch around the border. To make it easier, I used the ring from a 7-inches springform pan to hold the peaches in the center. First, placed it onto the crust and thin layer of a cheesecake filling, spoon the peaches, then spoon the cheesecake mixture around the ring, remove the 7-inches ring, and top with the remaining cheesecake mixture.

Finally, sprinkle streusel crumbs and bake.

Peach Cheesecake Instructions

 

Does This Cheesecake Recipe Use Fresh Or Canned Peaches?

For this recipe, I used canned peaches. I haven’t tried it with fresh peaches. Canned is super easy.  You don’t need to peel them. They are also very sweet and flavorful. Fresh ones don’t always have a good flavor. Flavorless peaches will give a flavorless cheesecake. You usually asked about frozen fruits, so I’ll just say I haven’t tried frozen peaches, either.  Plus, in my experience, frozen peaches aren’t always super flavorful.

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Peach Cheesecke


Description

Peach Cheesecake is a delicious summer treat. Two desserts packed into one amazing cake.  It’s like a juicy and sweet peach pie hidden inside the cheesecake.


Ingredients

Streusel Crumb Topping:

  • 1 cup all-purpose flour
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • 6 Tablespoons unsalted butter-melted and slightly cooled

Crust:

  • 2 ¼ cups graham cracker crumbs
  • 2 Tablespoons sugar
  • 6 Tablespoons unsalted butter-melted and slightly cooled

Peach Filling:

  • 25 oz. drained peach halves (I used 129 oz. can and 115 oz. can peach halves in syrup)
  • ¼ cup corn starch

Cheesecake:

  • 24 oz. cream cheese-room temperature
  • 1 cup sugar
  • 1/3 cup sour cream
  • 2 Tablespoons corn starch
  • 2 teaspoons vanilla
  • 3 eggs-slightly beaten with a fork

Glaze:

  • ¾ cup powdered sugar
  • 1 ½2 ½ teaspoons milk or heavy cream

Instructions

  1. Drain the peaches from the syrup, cut in ½ cubes, toss with ¼ cup corn starch, and set aside.
  2. Preheat the oven to 325 F.
  3. Line the bottom of a 9-inches springform pan with parchment paper, grease with non-stick spray, then wrap the pan with 2 layers of heavy-duty aluminum foil, and set aside.
  4. To make the crust, place graham cracker crumbs and 2 Tablespoon sugar in a bowl, stir with a fork, then add melted butter and whisk until all crumbs are evenly moistened.
  5. Press the mixture in the bottom of the pan and place in the freezer.
  6. To make the streusel crumbs, with a fork whisk flour, brown sugar and cinnamon, add melted butter and whisk until coarse crumbs form. Place in the fridge until ready to use.
  7. To make the cheesecake filling, beat cream cheese, sour cream, and vanilla for 2 minutes. Then add the mixture of sugar and corn starch and mix to combine. Add eggs and mix just to combine.
  8. Spread a thin layer of cheesecake mixture over the crust.
  9. Spoon the peaches over the cheesecake layer, trying to leave 1 inch around the border. ( I used the ring from a 7-inches springform pan to hold the peaches in the center) Spoon the peaches, then spoon the cheesecake mixture around the ring, remove the 7-inches ring.
  10. Top the peaches with remaining cheesecake mixture, smooth the top and sprinkle with streusel crumbs.
  11. Place the springform pan in a large roasting pan, fill the roasting pan with boiling water to go about halfway up the sides of the springform pan, and place in the preheated oven. The water should not go above the top edge of the aluminum foil on the springform pan.
  12. Bake for about 1 hour and 35-45minutes. If the top browns too much tent it with aluminum foil, until the center has set, and the cake is firm to touch.
  13. When the cake is set, turn off the oven, crack the door open and leave the cake in the oven for 1 hour.
  14. Remove the cake from the oven and lift the springform pan from the water bath and cool to room temperature. Then place in the fridge and refrigerate for at least 4 hours or preferably overnight.
  15. To make the glaze, stir powdered sugar with milk or heavy cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over the cake and serve.
Peach Cheesecake



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