Summer on a plate: this peach cheesecake layers a creamy vanilla filling over a crisp graham base and hides a ring of tender, syrupy peaches beneath a crunchy streusel. It reads like two desserts in one — pie and cheesecake — with a crumb cake crown. If you’re craving a showy but manageable dessert for warm-weather dinners, this recipe delivers.
What you need to make this peach-studded cheesecake
- Yield: about 12–16 slices.
- Prep time: 30 minutes active.
- Chill time: at least 4 hours, preferably overnight.
- Bake time: roughly 1 hour 35–45 minutes at 325°F (163°C).
- Pan: 9-inch springform; extra 7-inch ring optional for forming the peach center.
Ingredients — organized for easy shopping
Streusel crumb topping
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon (optional)
- 6 tablespoons unsalted butter, melted and slightly cooled
Graham cracker crust
- 2¼ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted and slightly cooled
Sliced peach filling
- About 25 oz drained peach halves (two cans, or the equivalent)
- ¼ cup corn starch
Cheesecake batter
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1/3 cup sour cream
- 2 tablespoons corn starch
- 2 teaspoons vanilla extract
- 3 eggs, lightly beaten
Simple glaze
- ¾ cup powdered sugar
- 1½–2½ teaspoons milk or heavy cream
Step-by-step method for a flawless peach cheesecake
1. Prepare peaches
- Drain peach halves and cut into ½-inch pieces.
- Toss fruit with ¼ cup corn starch so juices thicken when baked.
- Set peaches aside while you make the crust and batter.
2. Crust and streusel
- Mix graham crumbs and 2 tbsp sugar, then stir in melted butter until moistened.
- Press crumbs into the bottom of a parchment-lined 9-inch springform pan. Chill in freezer briefly.
- For streusel: combine flour, brown sugar, and cinnamon. Stir in melted butter until coarse crumbs form. Refrigerate until needed.
3. Make the cheesecake filling
- Beat cream cheese, sour cream, and vanilla until smooth, about 2 minutes.
- Add sugar mixed with 2 tbsp corn starch, blending gently.
- Fold in eggs just until the mixture is homogeneous; avoid overmixing.
- Spoon a thin layer of batter over the chilled crust.
4. Build the peach center
- Place a 7-inch ring (if you have one) centered on the crust to hold peaches in place.
- Fill the ring with the prepared peaches, leaving about 1 inch free near the edge.
- Spoon additional batter around the ring to seal the fruit, then remove the ring and cover peaches with the remaining batter.
- Smooth the top and sprinkle evenly with streusel crumbs.
5. Bake in a water bath for even texture
- Wrap the springform pan in two layers of heavy-duty foil to prevent water seeping in.
- Place the pan in a large roasting pan. Pour boiling water into the roasting pan to reach halfway up the springform sides.
- Bake at 325°F (163°C) for about 1 hour 35–45 minutes, until the center is set but still slightly jiggly.
- If the top browns too quickly, tent with foil.
- When baking is done, turn off the oven and crack the door. Let the cheesecake cool inside the oven for 1 hour.
6. Chill and finish
- Lift the springform pan out of the water bath and cool to room temperature.
- Refrigerate at least 4 hours; overnight yields the best texture.
- Whisk powdered sugar with milk or cream until pourable. Start with 1 teaspoon and add more as needed.
- Drizzle glaze over chilled cake before slicing.
Tips and variations to boost flavor and texture
- Peach choice: Canned peaches were used for reliable sweetness and no peeling. Fresh may work when perfectly ripe.
- If using frozen peaches, thaw and drain well; test for sweetness before adding.
- Streusel tweaks: Swap brown sugar for granulated if you prefer less caramel notes.
- Add a teaspoon of lemon zest to the peach filling for brightness.
- For a richer glaze, use cream instead of milk.
Common pitfalls and how to avoid them
- Overbeating eggs can trap air. Mix until combined to prevent cracks.
- Water bath overflow: make sure foil seals the pan and water stays below the foil edge.
- Underbaked center may collapse. If very wobbly, return to oven a few minutes at a time.
- Allow full chilling time for clean slices and firm texture.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.