Description
The Peach Crumb Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, juicy flavor of peaches. The crumb topping adds a perfect crunch, making each bite a delicious blend of textures. Whether you’re hosting a summer gathering or simply indulging in a treat for yourself, this cheesecake is sure to impress.
Making this cheesecake is a bit of a labor of love, but the results are worth it. The process involves preparing a graham cracker crust, a creamy cheesecake filling, and a delicious peach topping, all crowned with a buttery crumb. After baking, the cheesecake is chilled to set, ensuring a perfect slice every time. Serve it with a dollop of whipped cream for an extra touch of decadence.
Ingredients
Crust:
2 cups graham cracker crumbs
1/8 cup light brown sugar
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
Peaches:
2 lbs defrosted frozen peaches
1 tbsp lemon juice
1/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 tsp cornstarch
Crumb:
8 tbsp unsalted butter, melted
1 1/3 cup flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 1/2 tsp cinnamon
Cheesecake Filling:
24 oz. cream cheese, softened
1 cup granulated sugar
1 1/2 tsp flour or cornstarch
3 large eggs, room temp
3/4 cup sour cream
2 tsp vanilla extract
Instructions
1.Preheat oven to 350°F. Line bottom and grease bottom and sides of an 8” springform pan.
2. In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter with a fork. Press crust down and up the sides of the springform pan. Bake for 10 minutes. Turn oven down to 325°F.
3. In a bowl, add lemon juice, sugars, cinnamon, and cornstarch to the sliced peaches. Mix together, cover, and set aside.
4. Make the crumb: In a small bowl, combine melted butter, flour, sugars, and cinnamon. Set aside.
5. Make the cheesecake filling: Beat cream cheese till smooth for about two minutes. Add in sugar and combine. Add in flour or cornstarch and combine. Add in eggs one at a time on low speed till just incorporated. On low speed, add in sour cream and vanilla extract until combined. Try not to overmix.
6. Fill pan with a little less than half of the cheesecake filling. Scoop 1/4 of the peaches on top of filling. Add 1/4 of crumb on top. Add another 1/4 of peaches on top of crumb. Add remaining cheesecake filling. Sprinkle half of the crumb on top of cheesecake filling. You should have some peaches and crumb left, set in fridge. You will use the remaining crumb and peaches once the cheesecake is fully baked and set.
7. Cover sides and bottom of springform pan with tinfoil. Place springform pan in a roasting pan filled halfway up the springform pan with hot water.
8. Bake cheesecake for 90 minutes, do not open oven while baking. Once fully baked, crack oven open for 30 minutes to let cake rest in the water bath. Remove cheesecake from oven/water bath and put on a cooling rack for 30 minutes. Put in fridge overnight or up to 6 hours.
9. Take set cheesecake out of the fridge 30-45 minutes prior to adding the remaining topping. Roast leftover peaches on a lined baking dish for 12-15 minutes at 400°F. Remove from oven. In a microwave-safe bowl, heat up remaining crumb for 45 seconds. Using a large spoon, scoop peaches on top of the cheesecake. Sprinkle remaining crumb. Slice and enjoy. Optional: add whipped cream on top.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
Nutrition
- Calories: 450 kcal