Peach Cheesecake

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

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.

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.

 

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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