Description
A delightful dessert that combines creamy cheesecake with sweet, juicy peaches, topped with a buttery crumble.
Ingredients
Scale
- 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
Instructions
- 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, then 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. Add granulated sugar, flour or cornstarch, and eggs one at a time. Finally, add the sour cream and vanilla extract until combined.
- Layer half of the cheesecake filling, some of the peach mixture, and a bit of crust topping in the crust. Repeat with 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.
- Top the cheesecake with roasted peaches and the crumb topping before serving.
Notes
Serve chilled with whipped cream or vanilla ice cream for an extra treat. Store leftovers covered in the refrigerator for 3 to 5 days.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, peaches, crumble, baking