The love child of cheesecake and regular cake, this peach cream cheese cake is full of peach chunks, light in texture but with a tangy, creamy cheese flavour.
If you are looking to bake up something peachy, this peach cream cheese cake is one of my favourites. It’s a wonderfully light cake, with the tangy flavour of cream cheese and lots of fresh peach throughout.
Ingredients and substitutions
A few notes about the key ingredients …
Cream cheese – Full-fat cream cheese is recommended for best results. The higher fat will make for a better texture in the finished cake and increase the shelf-life of the cake.
Milk – A higher-fat milk (2 or 3% b.f.) is recommended.
Peaches – While fresh peaches are lovely in this cake, there is no reason canned peaches won’t work here. Drain and pat dry before adding to the batter. Frozen peaches will probably work, though the baking time will be extended when using frozen fruit.
How to make peach cream cheese cake
- Start by making the crumb mixture by cutting the cold butter into the sugar and flour. Pop it into the fridge while you prepare the cake batter.
- Start the cake by creaming together the sugar, butter and cream cheese.
- Add the egg to the bowl.
- Take a minute to scrape down the bowl, to be sure all the butter is well combined.
- The batter should be nice and smooth after mixing in the egg.
- Add some of the flour mixture to the batter.
- Add the milk alternately with the flour mixture.
- Stir in the peach chunks, the scrape the batter into the prepared baking pan.
- Top with the crumb mixture before baking.
Recipe tips!
- You can use either an 8-inch springform pan or a 9-inch springform pan. I prefer the 8-inch if you have a choice.
- Room-temperature ingredients are the key to great baking, including the eggs. Remember that room temperature means about 68F. You don’t want the ingredients to be warm.
- Baking times will vary from oven to oven and depending on the colour of your baking pan! Be sure to check the cake regularly as it bakes. The cake will pull away from the sides of the pan when it is done, so that is a good indication that it is time to test with a tester.
Making ahead, storing and freezing
This cake is best enjoyed on the day it is baked. It will keep for another day or so, stored at room temperature.
For longer storage, wrap well and freeze for up to 3 months.
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Get the Recipe: Peach Cream Cheese Cake
Ingredients
Topping:
- 2 Tablespoons white granulated sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoons butter, cold
Cake:
- 1/2 cup butter, at room temperature
- 3/4 cup white granulated sugar
- 4 oz full-fat cream cheese, at room temperature (1/2 standard block)
- 1 1/2 large eggs, at room temperature *see Note 1 below
- 1 1/4 cups all-purpose flour, spooned and levelled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, 2 or 3% b.f. recommended
- 1 teaspoon vanilla extract
- 1 1/2 cups peaches, peeled and cubed *see Note 2 below
Instructions
- Preheat the oven to 350F (non-convection). Grease an 8 or 9-inch springform pan and line the bottom with parchment paper. Set aside.
For the crumb topping:
- Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and use a pastry blender to cut into fine crumbs. Set into the refrigerator while you prepare the cake.
For the cake:
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Add the butter, sugar and cream cheese to a large bowl (with an electric mixer) or the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 2-3 minutes, or until light and fluffy.
- Beat in the egg, then use a spatula to scrape down the bowl well and re-mix until you have a smooth mixture.
- Add the flour mixture alternately with the milk and vanilla extract, beginning and ending with the flour mixture and mixing until well combined, but don't over-mix after adding the flour. Using a spatula, fold in the peaches.
- Put batter into the prepared pan and level, then sprinkle the crumb topping evenly over the batter.
- Tip! Baking times will vary from oven to oven and also depending on the colour and size of your baking pan (darker pans bake more quickly!). Check the cake regularly during the last part of baking and start testing when it appears to be approaching done. If using frozen peaches, baking time will be extended.
- Bake in the preheated oven for about 35 to 45 minutes or until the cake tests done. The cake will begin to pull away from the sides of the pan when it's done.
Notes
More peach cake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
