Peach Streusel Cheesecake

Peach Streusel Cheesecake


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Nothing completes a cheesecake quite like sweet peaches. This rich dessert is comprised of smooth cheesecake, ripe peaches, and plenty of cinnamon to go around.

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Chicago, IL

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 2 Cups of Graham Cracker Crumbs
  • 1 Cup of Melted Butter
  • 3 Tablespoons of Sugar
  • 24 Ounces of Room Temperature Cream Cheese
  • 2 Cups of Brown Sugar
  • 1 Cup of Flour
  • 3 Teaspoons of Cinnamon
  • ¾ Cup of Room Temperature Greek Yogurt
  • 4 Eggs
  • 4 Sliced Peaches
  • ½ Cup of Cold Heavy Whipping Cream
  • ¼ Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

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Begin by preheating your oven to 325 degrees Fahrenheit, lining the bottom of a springform pan with parchment paper, and greasing the sides. Then, mix together the graham cracker crumbs, ½ of the butter, and the sugar in a small bowl and press it into the bottom of the pan to form the crust. Bake this portion for 10-15 minutes and then set it aside to cool.

Now, set your oven to 300 degrees Fahrenheit and use an electric mixer on a low speed to mix together the cream cheese, ½ of the brown sugar, ½ of the cinnamon, and ⅓ of the flour until everything is smooth. Mix in the greek yogurt until everything is combined, and then add in the eggs one at a time and scrape down the sides of the bowl.

In a separate bowl, mix together the remaining flour, brown sugar, cinnamon, and butter until it turns into crumbs. Whip the heavy cream on high in a different bowl and slowly add in the powdered sugar and vanilla extract until it thickens. Then, pour the cheesecake mix onto the crust and top it with ½ of the peaches. Cover this with the cream mixture and then add the remaining peaches and top it all off with the streusel crumbs.

Bake this for 60-85 minutes until you can shake the pan and only the center of the cheesecake seems wiggly. Let it set in the fridge until you’re ready to serve!

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