Peach Streusel Cream Cake

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Peach Streusel Cream Cake combines the sweetness of peaches with creamy cheesecake and crumbly streusel layers, creating a delightful treat for any occasion.

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Peach Streusel Cream Cake

Key Ingredients & Substitutions

  • Crust: Ensure all graham cracker crumbs are evenly coated in melted butter to bind the crust together.
  • Streusel: Made with light brown sugar, flour, cinnamon, salt, and melted butter, the streusel adds a deliciously crumbly texture to the cake.
  • Peach Mixture: Drained canned sliced peaches mixed with granulated sugar, cinnamon, and nutmeg provide a juicy and flavorful topping.
  • Filling: Room temperature cream cheese, sour cream, and eggs create a smooth and creamy cheesecake layer.
  • Sour Cream: Adds a subtle tartness to the cheesecake filling for balance.

Peach Streusel Cream Cake

Using Fresh Peaches

Fresh peaches can be roasted before adding to the cheesecake and topping. Roast sliced peaches with sugar, cinnamon, and nutmeg until tender.

Importance of Water Bath

A water bath prevents overcooking of the cheesecake edges, resulting in an evenly colored cake without cracks. The steam created by the water helps maintain moisture and smoothness.

Peach Streusel Cream Cake

Cheesecake Doneness

The cheesecake is done when the edges are set, but the center is slightly jiggly. An internal temperature of 150°F (65°C) or a gentle tap on the pan’s side can also indicate doneness.

Storage & Freezing

Refrigerate leftover cheesecake for 2-3 days in an airtight container. To freeze, cool the cheesecake, then wrap it tightly and label with the date. Thaw in the refrigerator before serving.

Peach Streusel Cream Cake



  • 1 ½ cups (130 g) graham cracker crumbs (about 10-12 sheets of graham crackers), crushed
  • 2 tablespoons (25 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted


  • 1 cup (125 g) all-purpose flour
  • ½ cup (100 g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup (1 stick / 115 g) unsalted butter, melted


  • 1 can (29 ounces / 820 g) sliced peaches in heavy syrup, drained
  • 1 tablespoon (12 g) granulated sugar
  • 1 teaspoon (2 g) cinnamon
  • ⅛ teaspoon nutmeg


  • 4 packages (8 ounces/230 g each) cream cheese, room temperature
  • 1 ¼ cups (250 g) superfine granulated sugar
  • ½ cup (115 g) sour cream, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 5 large eggs, room temperature


  1. Preheat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and ⅔ up the sides of the pan. Wrap the pan with aluminum foil.
  3. In another bowl, whisk together flour, brown sugar, cinnamon, and salt for the streusel. Add melted butter and mix until crumbly. Set aside.
  4. Combine drained peaches, sugar, cinnamon, and nutmeg in a bowl. Set aside.
  5. Using a mixer, beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until creamy. Gradually add eggs, one at a time, until incorporated.
  6. Pour half of the cheesecake batter onto the crust. Top with half of the streusel and half of the peach mixture. Add remaining cheesecake batter.
  7. Place the springform pan in a larger pan. Pour hot water into the larger pan, halfway up the sides of the springform pan.
  8. Bake for 65-75 minutes until the cheesecake is golden and slightly jiggly.
  9. Cool the cheesecake on a wire rack, then refrigerate for at least 4 hours.
  10. Top the chilled cheesecake with remaining streusel and peaches. Slice and serve. Enjoy!

Peach Streusel Cream Cake

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