Peach Streusel Cheesecake (Print)
Cool layers of creamy cheesecake, juicy peaches, and sweet cinnamon crumb sit on a buttery crust. Pop it in the fridge before digging in.
# Ingredients:
→ Fruit Layer
01 -
⅛ teaspoon ground nutmeg
02 -
½ teaspoon ground cinnamon
03 -
2 tablespoons granulated sugar
04 -
10 ripe peaches, medium size, split up
→ Crust
05 -
2 tablespoons granulated sugar
06 -
2 cups graham cracker crumbs
07 -
½ cup melted salted butter
→ Streusel Topping
08 -
Pinch of salt
09 -
½ teaspoon ground cinnamon
10 -
1 cup all-purpose flour
11 -
⅔ cup brown sugar
12 -
½ cup melted salted butter
→ Cheesecake Filling
13 -
2 tablespoons flour, all-purpose
14 -
2 teaspoons vanilla extract
15 -
1 cup sour cream, at room temperature
16 -
4 eggs, large, also room temp
17 -
1½ cups granulated sugar
18 -
32 ounces full-fat cream cheese, soft
# Steps:
01 -
Fire up your oven to 200°C. Slice up 4 peaches, toss them in a bowl with sugar, nutmeg, and cinnamon. Spread the slices out on parchment and bake for about 7–15 minutes, just till they're soft. Let them cool off.
02 -
Turn the oven down to 175°C. Grab a bowl and mix together the crumbs, melted butter, and sugar with your hands or a spoon. Squish the mix into the bottom of your springform pan. Give it 10 minutes in the oven, then let it get completely cool.
03 -
Combine flour, brown sugar, salt, cinnamon, and melted butter in a bowl and break it up with your fingers till you get messy lumps. Dump them on a tray lined with parchment. Pop in the 175°C oven for about 8 minutes. Let them chill till cool.
04 -
Let the cream cheese get smooth in a big bowl. Stir in all the sugar, a bit at a time. Drop in the eggs one by one, mixing as you go. Blend in the sour cream, vanilla, and flour. Make sure it's all thick and even.
05 -
Spoon half your cheesecake mixture into the cooled crust. Lay cooled peach wedges on top, sprinkle over half the streusel. Pour the rest of the creamy filling on, then toss the last bit of streusel right on top.
06 -
Snuggle the pan into a bigger roasting pan. Add boiling water around it for a steamy water bath. Bake at 175°C for about 90 minutes (give or take a few) 'til the middle just jiggles a bit. Leave the cheesecake in the turned-off oven, door closed, for an hour to cool off slowly.
07 -
Take your cheesecake out of the water. Drape some plastic loosely over it, then stash it in the fridge for at least 6 hours—overnight is even better.
08 -
Right before you're planning to dig in, roast those 6 leftover peaches just like before. Arrange the warm peach slices and leftover streusel on top of your cheesecake. Now grab a knife and slice away.
# Notes:
01 -
If you want it less sweet, just use less sugar in the creamy part.
02 -
Swapping in Greek yogurt instead of sour cream gives you an extra tangy taste.
03 -
You can use ground almonds or gluten-free cookies in place of the usual cracker crumb if you don't do gluten.
04 -
Using frozen peaches? Make sure to thaw them and blot them dry so things don't get soggy.