Description
Peach Crumble Cheesecake is a luscious fusion of creamy cheesecake, juicy peaches, and a buttery crumble topping. This easy yet elegant dessert combines the comfort of a peach cobbler with the richness of a cheesecake, making it perfect for summer gatherings, holidays, or any special occasion. With its smooth texture, sweet-tart flavor, and golden crunchy topping, this crowd-pleasing dessert delivers bakery-quality flavor with simple, accessible ingredients.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 3 tablespoons sugar
- Pinch of salt
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
For the Peach Layer:
- 4 cups sliced fresh or canned peaches (drained if canned)
- ⅓ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup oats
- ⅓ cup brown sugar
- ⅓ cup cold butter, cubed
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a springform pan with parchment paper.
- Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of the pan and bake for 8–10 minutes until lightly golden. Cool slightly.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream until just combined.
- Make the peach layer: In a bowl, combine peaches, brown sugar, cornstarch, lemon juice, and cinnamon. Stir gently to coat.
- Assemble: Pour cheesecake batter over the cooled crust. Gently swirl in the peach mixture.
- Add crumble topping: Mix flour, oats, brown sugar, butter, and cinnamon until crumbly, then sprinkle over the top.
- Bake at 325°F (160°C) for 50–60 minutes, until the center is set and the topping is golden brown.
- Cool completely, then chill for at least 4 hours (or overnight) before slicing and serving.
Notes
- Avoid overmixing the cheesecake batter to prevent cracks.
- Add spices like nutmeg or ginger for a deeper flavor profile.
- Use gluten-free graham crackers and oats for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze portions (without topping) for up to 1 month; thaw in the fridge and add crumble topping before serving.
- Do not microwave to reheat, let it come to room temperature naturally for the best texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~420
- Sugar: ~32 g
- Sodium: ~230 mg
- Fat: ~28 g
- Saturated Fat: ~16 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~38 g
- Fiber: ~2 g
- Protein: ~6 g
- Cholesterol: ~110 mg