Description
A delightful dessert combining creamy cheesecake with juicy peaches and a crispy crumble topping.
Ingredients
Scale
- 1 3/4 cups graham cracker crumbs
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 5 cups sliced and peeled peaches
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 2 pounds cream cheese, softened
- 1 1/2 cups granulated white sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice (optional)
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
- Pulse graham crackers to fine crumbs and mix them with salt, melted butter, and sugar. Press this mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- In a saucepan, cook peaches with sugar and 1 teaspoon cinnamon for 5-7 minutes. Let them cool.
- Mix flour, brown sugar, granulated sugar, 1 1/2 teaspoons cinnamon, melted butter, and salt in a bowl to make the streusel. Bake for 7-10 minutes and let it cool.
- Beat cream cheese and granulated sugar in a bowl. Add a pinch of salt, vanilla, optional lemon juice, and eggs. Carefully mix in sour cream and heavy cream.
- Lower the oven temperature to 325°F (160°C).
- Wrap the springform pan in foil and place it in a roasting pan. Pour hot water into the roasting pan.
- Layer half of the cheesecake filling, half of the peach filling, and half of the streusel in the pan. Then, add the remaining cheesecake filling on top.
- Bake for 1.5 hours, then cool in the oven for 1 hour. Chill in the fridge for at least 4 hours.
- Whip the cold heavy cream with powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon cinnamon until stiff peaks form.
- Before serving, top your cheesecake with the reserved peaches, remaining streusel, and whipped cream.
Notes
Make sure your cream cheese is at room temperature for easy mixing. Let the cheesecake cool gradually to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, peach, crumble, summer dessert