Peach Crumb Cheesecake

Peach Crumb Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the sweet, juicy flavor of peaches. Topped with a buttery crumble, this treat is perfect for any occasion, whether it’s a summer gathering or a cozy evening at home.

Why Make This Recipe

One reason to make this Peach Crumb Cheesecake is its wonderful blend of flavors and textures. The creamy cheesecake filling pairs beautifully with the sweet peaches, while the crumb topping adds a crunchy finish. It’s an exciting way to enjoy a classic cheesecake with a twist. Plus, it’s a fantastic dessert to impress your family and friends!

How to Make Peach Crumb Cheesecake

Ingredients

2 cups graham cracker crumbs
1/8 cup light brown sugar
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
2 lbs frozen peaches (defrosted)
1 tbsp lemon juice
1/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 tsp cornstarch
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
24 oz cream cheese, softened
1 cup granulated sugar
1 1/2 tsp flour or cornstarch
3 large eggs, room temperature
3/4 cup sour cream
2 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan.
In a bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press this mixture into the bottom of the pan. Bake for 10 minutes. Reduce the heat to 325°F (163°C) and let it cool.
In another bowl, mix the defrosted peaches with lemon juice, brown sugar, granulated sugar, and cornstarch. Set aside.
For the crumb topping, mix melted butter, flour, sugars, and cinnamon until it becomes crumbly. Set aside.
In a large bowl, beat the cream cheese until smooth. Then, add the granulated sugar, flour or cornstarch, and eggs one at a time. Finally, add the sour cream and vanilla extract until everything is well combined.
Layer half of the cheesecake filling, some of the peach mixture, and a bit of crumb mixture in the crust. Repeat with the remaining filling, peaches, and crumbs. Bake for 90 minutes, then let it cool in the oven.
Once cooled, refrigerate the cheesecake for at least 6 hours.
For added flavor, roast any remaining peaches at 400°F (204°C) until caramelized.
Top the cheesecake with roasted peaches and the crumb topping. Slice and serve.

How to Serve Peach Crumb Cheesecake

Serve your Peach Crumb Cheesecake chilled, sliced into wedges. It’s great on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

How to Store Peach Crumb Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure it’s covered to keep it fresh. It will stay good for about 3 to 5 days.

Tips to Make Peach Crumb Cheesecake

If you can’t find frozen peaches, fresh ones work just as well. Just peel and chop them.
Be sure to let your cream cheese soften at room temperature for the best results while mixing.
For a sweeter cheesecake, you can increase the sugar a bit.

Variation

You can try using other fruits such as blueberries, strawberries, or apples instead of peaches if you like a different flavor.

FAQs

1. Can I use fresh peaches instead of frozen?

Yes, you can use fresh peaches! Just make sure to peel and chop them before using.

2. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake tastes even better after a day in the fridge, so feel free to make it a day early.

3. Can I freeze Peach Crumb Cheesecake?

Yes, you can freeze it! Just make sure to wrap it tightly to avoid freezer burn. Thaw it in the refrigerator before serving.