Name: Peach Crumb Cheesecake
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
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

Description

A delightful dessert combining creamy cheesecake, sweet peaches, and a crunchy crumb topping, perfect for summer gatherings and special occasions.

Ingredients

Scale

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

Instructions

Preheat the oven to 350°F (175°C) and line an 8-inch springform pan.
Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press this mixture into the pan and bake for 10 minutes.
Mix 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.
Beat the cream cheese, then add sugar, flour, eggs, sour cream, and vanilla. Mix until well combined.
Layer half of the filling, the peach mixture, and crumb topping in the pan. 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!

Notes

Ensure cream cheese is at room temperature for a smooth filling. Use fresh peaches if in season for the best flavor.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 100mg

Keywords: cheesecake, dessert, peaches, summer, baking