Best Peach Streusel Cheesecake Recipes

PEACH STREUSEL CHEESECAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.
• For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
• Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
• Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.
• Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.

BOURBON PEACH STREUSEL CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 3.
• Bake the crust for 10 minutes, then set aside to cool. 4.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside. 5.
• Reduce oven temperature to 300°F (148°C). 6. T
• make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer. 7. B
• ke the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces. 8. I
• a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 9. A
• d sour cream and mix on low speed until well combined. 10.
• dd bourbon and mix on low speed until well combined. 11.
• dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside. 12.
• n another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside. 13.
• dd about 1/4 of the cheesecake filling to the crust to make a thin layer. 14.
• et aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches. 15.
• our remaining cheesecake batter evenly over the peaches. 16.
• lace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes. 17.
• urn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you'll release the heat. 18. Re
• ove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later. 19. Pl
• ce the cheesecake back in the oven with oven door closed and leave for another 15 minutes. 20. Cr
• ck oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 21. Re
• ove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. 22. Wh
• n the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 23. To
• make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form. 24. Pi
• e a shell border around the edge of the cheesecake. I used Ateco tip 844. 25. Sp
• inkle remaining baked streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.

PEACH CHEESECAKE

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

CARAMELED PEACH CHEESECAKE

Steps:

• Preheat the oven to 325°F Prep a spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place two large sheets of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
• CRUST: Combine graham cracker crumbs, sugar, and butter in a small bowl, mix well. Butter the bottom and inside edges of a spring form pan and coat the bottom about 1/4 inch thick and the sides about 1/8 inch thick with the crust mixture. Refrigerate while making the cake batter.
• CAKE: In a bowl, beat cream cheese, sugar, and sour cream until soft and smooth. Add the eggs and beat until combined. Then add the vanilla and lemon juice and mix thoroughly.
• Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 145°F with an instant read digital thermometer.
• TOPPING: Increase oven temperature to 400°F Combine the sour cream, sugar and vanilla and pour over the top of the cheese cake and bake for 15 minutes more.
• Remove the cake pan from the larger pan and set aside to cool on a rack. Then refrigerate for at least 4 hours.
• CARAMEL TOPPING: In double broiler melt caramel candies.
• In a small bowl combine powdered sugar and milk, adding more sugar if needed so mixture is thick enough to coat a spoon. Add peaches to caramel, then add milk and sugar mixture until you reach thickness that you desire. (Do not overcook.).
• Cool topping to room temperature, then top the cheese cake and refrigerate at least 4 more hours. Do not release spring. Refrigerate a minimum of 4 hours.
• SERVE: Run a knife between the cake and the rim of the pan. Release the spring, and carefully lift off the rim.

FRESH PEACH CHEESECAKE

Steps:

• PREHEAT OVEN 325 degrees F.
• SPRAY BOTTOM 9 IN.
• SPRINGFORM PAN LIGHTLY WITH OIL.
• FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
• BOWL,MIX WELL.
• PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
• BAKE 8-10 MINS.
• ,REMOVEAND COOL.
• REDUCE HEAT TO 250 degrees F.
• FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
• GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
• ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
• GENTLY STIR IN PEACHES.
• POUR INTO BAKED CRUST.
• PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
• PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
• BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
• TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
• COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
• IF DESIRED GARNISH WITH FRESH PEACHES.

PEACH CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
• Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
• Bake in the preheated oven until set in the center, 30 to 35 minutes.