Description

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.

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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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.

Notes

This cheesecake can be made ahead of time and stored in the fridge for up to 3-4 days.

If you prefer a different fruit, feel free to swap out the peaches for strawberries, blueberries, or cherries.

The cheesecake is best served cold, but you can warm the topping slightly in the microwave if desired.

Frozen peaches can be used, but make sure to thaw and drain them to avoid excess moisture.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 27g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg