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Peach Streusel Cheesecake

Peach Streusel Cheesecake

Discover the perfect summer dessert with this Luscious Peach Streusel Cheesecake Rich creamy filling sweet peaches buttery streusel topping
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 4 hours 30 minutes
Total Time 5 hours 40 minutes
Servings: 10 people
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • ⅓ cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • ⅔ cup granulated sugar (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 3 cups fresh or canned peach slices Drain well if canned
  • 2 tablespoons granulated sugar (for peaches)
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ½ cup light brown sugar
  • ½ teaspoon cinnamon (for streusel)
  • ¼ cup unsalted butter, cold and cubed

Equipment

  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Mixing bowls (various sizes)
  • Measuring cups and spoons
  • Pastry cutter or forks

Method
 

  1. Preheat your oven to 350°F.
  2. Combine graham cracker crumbs and sugar in a medium bowl, then add melted butter and mix until crumbly.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 8 minutes. Let cool completely.
  4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.
  5. Pour the cheesecake filling over the cooled crust and smooth the top.
  6. In another bowl, toss peach slices with sugar, cornstarch, and cinnamon. Arrange peaches in a single layer on top of the cheesecake filling.
  7. In a medium bowl, whisk together flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly.
  8. Sprinkle the streusel topping evenly over the peaches.
  9. Bake for 45-50 minutes, until edges are set and streusel is golden brown. Cool in the oven for 30 minutes with the door cracked.
  10. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  11. Run a thin knife around the edge of the cheesecake, unclasp the springform pan, slice, and serve.

Nutrition

Calories: 310kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 10IUVitamin C: 4mgCalcium: 5mgIron: 6mg

Notes

Ensure cream cheese and eggs are at room temperature for the smoothest texture. Properly drain and dry peaches if using canned or frozen to avoid a soggy cheesecake layer. The streusel topping adds wonderful texture; be sure to let it cool properly before slicing to avoid cracks. Store leftover cheesecake in the fridge for up to 5 days or freeze for longer storage.
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