Name: Peach Crumb Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup sour cream; 2 cups fresh peaches, peeled and diced; 2 tablespoons brown sugar; 1 tablespoon lemon juice; 1/2 cup all-purpose flour; 1/4 cup rolled oats; 1/4 cup cold butter, cubed

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This Peach Crumb Cheesecake combines the creamy, rich texture of a traditional cheesecake with the sweet, juicy flavor of fresh peaches and a buttery, crumbly topping. It’s the perfect balance of smooth and crunchy, sweet and tangy, making it a must-try dessert, especially during peach season.

Peach Crumb Cheesecake

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

⅓ cup butter, melted

3 (8 oz) packages cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

2 cups fresh peaches, peeled and diced

2 tablespoons brown sugar

1 tablespoon lemon juice

½ cup all-purpose flour

¼ cup rolled oats

¼ cup cold butter, cubed

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.

In a large bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth. Add the eggs one at a time, beating after each addition. Stir in the sour cream.

Pour the cream cheese mixture over the crust and spread it evenly. Bake for 50-60 minutes, or until the center is set and the top is lightly golden.

While the cheesecake bakes, prepare the topping. In a small bowl, toss the diced peaches with brown sugar and lemon juice. Set aside.

In another small bowl, combine the flour, oats, and cold butter. Use a pastry cutter or your fingers to mix until the mixture is crumbly.

Once the cheesecake is done, remove it from the oven and let it cool for 10 minutes. Spread the peach mixture evenly over the top, then sprinkle the crumb topping on top.

Return the cheesecake to the oven and bake for an additional 15 minutes.

Remove from the oven and cool completely. Refrigerate for at least 4 hours before serving.

Servings and Timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: 1 hour 35 minutes

Variations

If I want to switch things up, there are a few variations I could try. I could substitute the fresh peaches with other fruits like strawberries, blueberries, or cherries for a different flavor profile. For a slightly richer crust, I might add chopped nuts, such as almonds or pecans, to the graham cracker crumb mixture. Another fun variation would be to add a swirl of fruit preserves into the cheesecake batter before baking for an extra burst of fruity flavor.

Storage/Reheating

I like to store leftovers of this Peach Crumb Cheesecake in the fridge, where it will stay fresh for about 3-4 days. To keep the cheesecake in top shape, I cover it with plastic wrap or store it in an airtight container. Since this dessert is best served cold, I don’t need to reheat it. However, if I want to enjoy the crumble topping a little warmer, I could gently warm individual slices in the microwave for a few seconds.

FAQs

Can I use frozen peaches for this cheesecake?

Yes, frozen peaches can work, but I recommend thawing and draining them well to avoid excess moisture, which could affect the texture of the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely! In fact, this cheesecake is even better after it has been chilled for a few hours or overnight, so it’s the perfect dessert to make ahead of time.

Can I use a different type of crust?

Yes, if I prefer, I could swap out the graham cracker crust for a different base, like a crushed Oreo crust or even a shortbread crust. The key is to make sure it’s baked and firm before adding the cheesecake filling.

How do I know when the cheesecake is done?

I check the cheesecake by gently shaking the pan. If the center of the cheesecake is set and doesn't jiggle too much, it’s done. The top should be lightly golden brown.

Can I freeze the Peach Crumb Cheesecake?

Yes, I can freeze the cheesecake! To do so, I would make sure it is completely cooled and then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2-3 months. When ready to eat, I would thaw it in the fridge overnight.

Conclusion

Peach Crumb Cheesecake is a delightful dessert that blends the creamy richness of cheesecake with the refreshing sweetness of peaches. The buttery crumb topping adds an extra layer of flavor and texture that makes every bite a treat. Whether it’s for a special occasion or just a simple dessert craving, this cheesecake will never disappoint.

Recipe:

Peach Crumb Cheesecake

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
In a large bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth. Add the eggs one at a time, beating after each addition. Stir in the sour cream.
Pour the cream cheese mixture over the crust and spread it evenly. Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
While the cheesecake bakes, prepare the topping. In a small bowl, toss the diced peaches with brown sugar and lemon juice. Set aside.
In another small bowl, combine the flour, oats, and cold butter. Use a pastry cutter or your fingers to mix until the mixture is crumbly.
Once the cheesecake is done, remove it from the oven and let it cool for 10 minutes. Spread the peach mixture evenly over the top, then sprinkle the crumb topping on top.
Return the cheesecake to the oven and bake for an additional 15 minutes.
Remove from the oven and cool completely. Refrigerate for at least 4 hours before serving.