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Delicious Peach-Streusel Cheesecake Recipe

Ingredients

For the Cheesecake Batter

2 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons brown sugar

For the Caramelized Peaches

2 cups frozen peaches
3 tablespoons butter
½ cup brown sugar
1 teaspoon cinnamon (optional)

For the Streusel Topping

1 cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
4 tablespoons firm butter

Instructions

Prepare the Caramelized Peaches
Begin by melting 3 tablespoons of butter in a saucepan over medium heat. Once the butter is melted, add the frozen peaches and ½ cup of brown sugar to the pan. Cook until the peaches are tender and caramelized, which usually takes about 5 to 7 minutes. Once caramelized, remove the mixture from the heat and let it cool.
Make the Graham Cracker Crust
In a mixing bowl, combine the melted butter and graham cracker crumbs. Mix until the crumbs are thoroughly coated. Press this mixture evenly into the bottom of a springform pan to form a firm crust. Place the crust in the refrigerator to chill while you prepare the remaining layers.
Prepare the Streusel Topping
In a separate bowl, combine the firm butter, all-purpose flour, brown sugar, and ground cinnamon. Use your fingers to mix the ingredients together until you achieve a crumbly texture. Set aside for later.
Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the sour cream and vanilla extract until you have a silky and well-blended batter.
Assemble the Cheesecake
Start by pouring half of the cheesecake batter over the chilled graham cracker crust. Next, spoon half of the caramelized peaches on top, followed by sprinkling half of the streusel mixture over the peaches. Repeat these layers with the remaining batter, caramelized peaches, and streusel topping to create a delightful layered effect.
Bake the Cheesecake
Preheat your oven to 325°F (163°C). Place a large pan filled with hot water on the lower rack of the oven as this will help create steam, keeping the cheesecake moist as it bakes. Place the springform pan with your layered cheesecake on the middle rack. Bake for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
Cooling Time
Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual cooling helps prevent cracks. After about an hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, but overnight is even better for the best texture and flavor.
Finishing Touches
When you’re ready to serve, arrange any reserved caramelized peaches on top of the cheesecake. For an extra flavor boost, consider drizzling some of the peach syrup over the cheesecake. This will enhance the presentation and add an even sweeter touch!