Peach Cheesecke

  • Author: Vera Z.
  • Prep Time: 30 minutes
  • Chilling Time:: 4 hours
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours and 10 minutes
  • Yield: 12-16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


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.


Streusel Crumb Topping:

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


  • 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


  • 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


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


  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.