Peach Crumb Cheesecake

Peach Crumb Cheesecake is a delightful dessert that brings together the creamy goodness of cheesecake, the sweetness of peaches, and a crunchy crumb topping. This recipe is perfect for summer gatherings, special occasions, or simply to satisfy your sweet tooth. With its delicious flavors and delightful textures, it’s sure to impress family and friends.

Why Make This Recipe

Making Peach Crumb Cheesecake is a wonderful way to showcase fresh or frozen peaches. The combination of creamy cheesecake and the juicy sweetness of peaches creates a taste that is hard to resist. Plus, this recipe is easy to follow, making it a great choice for both beginner and experienced bakers. It’s a fantastic dessert to celebrate summer or any special gathering, providing a lovely balance between rich and fruity flavors.

How to Make Peach Crumb Cheesecake

Ingredients

2 cups graham cracker crumbs
1/8 cup light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted
2 (1 lb) bags of defrosted frozen peaches
1 tablespoon lemon juice
1/4 cup light or dark brown sugar
1/4 cup granulated sugar
2 teaspoons cornstarch
8 tablespoons unsalted butter, melted
1 1/3 cups all-purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
24 oz cream cheese, softened (3 packages of 8 oz)
1 cup granulated sugar
1 1/2 teaspoons flour or cornstarch
3 large eggs, room temperature
3/4 cup sour cream
2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line an 8-inch springform pan.
For the crust, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press this mixture into the pan and bake for 10 minutes.
For the peaches, mix the lemon juice, brown sugar, granulated sugar, cinnamon, and cornstarch with sliced peaches.
For the crumb topping, mix melted butter, flour, sugars, and cinnamon until crumbly.
For the cheesecake filling, beat the cream cheese, then add sugar, flour, eggs, sour cream, and vanilla. Mix until well combined.
Assemble the cheesecake by layering half of the filling, the peach mixture, and crumb topping. Repeat with the remaining filling and crumb topping.
Bake in a water bath for 90 minutes at 325°F (163°C).
Cool for 30 minutes, then refrigerate for at least 6 hours.
Before serving, roast any remaining peaches and warm up the crumb mix. Top the cheesecake with roasted peaches and crumb topping.
Slice and enjoy!

How to Serve Peach Crumb Cheesecake

Serve Peach Crumb Cheesecake chilled for the best flavor. You can garnish it with whipped cream or additional roasted peaches on top for a beautiful presentation. This cheesecake pairs nicely with a scoop of vanilla ice cream or a cup of coffee for a delightful taste experience.

How to Store Peach Crumb Cheesecake

Store any leftover Peach Crumb Cheesecake in the refrigerator. Cover it well to keep it fresh. It can last up to a week in the fridge. If you want to keep it for a longer time, you can freeze it. Wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh for up to three months.

Tips to Make Peach Crumb Cheesecake

Make sure your cream cheese is at room temperature for a smooth filling.
Use fresh peaches if they are in season for the best flavor.
Don’t skip the water bath while baking; it helps to cook the cheesecake evenly and prevents cracking on the surface.

Variation

You can experiment with different fruits if peaches are not available. Consider using berries or cherries for a different yet delightful flavor. You can also add a sprinkle of nuts to the crumb topping for a crunchy twist.

FAQs

Q: Can I use fresh peaches instead of frozen ones?
A: Yes, fresh peaches work wonderfully! Just peel and slice them, then proceed with the recipe as directed.

Q: Can I make this cheesecake gluten-free?
A: Absolutely! Use gluten-free graham cracker crumbs for the crust, and check all other ingredients for gluten.

Q: How can I tell when the cheesecake is done baking?
A: The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up more as it cools.