Peach Crumb Cheesecake

Why You’ll Love This Recipe

I’m always drawn to desserts that offer a balance of flavors and textures, and this one checks all the boxes. The graham cracker crust is just the right amount of crunch, the cheesecake layer is lusciously smooth, and the topping adds a fruity sweetness with a satisfying crumble. Whether I’m entertaining guests or just making something sweet for myself, this recipe always feels like a win.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

directions

1. I start by preheating the oven to 325°F (163°C). I grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the pan. I bake it for 10 minutes and set it aside to cool.

3. In a large bowl, I beat the softened cream cheese with 1 cup of sugar and the vanilla extract until smooth. I add the eggs one at a time, mixing well after each one, and then stir in the sour cream.

4. I pour the cheesecake mixture over the cooled crust and smooth the top. Then I bake it for 50–60 minutes, until the center is set and the top is slightly golden.

5. While the cheesecake bakes, I prepare the toppings. I toss the diced peaches in a small bowl with brown sugar and lemon juice and set that aside.

6. In another small bowl, I mix the flour, oats, and cubed cold butter using my fingers or a pastry cutter until it turns into a crumbly texture.

7. Once the cheesecake finishes baking, I let it cool for 10 minutes. Then I spread the peach mixture over the top and sprinkle the crumb mixture evenly.

8. I return the cheesecake to the oven and bake it for another 15 minutes.

9. After removing it from the oven, I let it cool completely at room temperature, then refrigerate it for at least 4 hours before slicing and serving.

Servings and timing

This cheesecake serves 8 generous slices.

• Prep Time: 20 minutes

• Cooking Time: 75 minutes

• Total Time: 1 hour 35 minutes

• Calories: 345 kcal per serving

Variations

If I’m short on fresh peaches, I’ve used canned or frozen peaches (thawed and drained), and they still deliver great flavor. I sometimes add a pinch of cinnamon or nutmeg to the crumb topping for a warm twist. When I want a slightly lighter version, I swap out some of the cream cheese for Greek yogurt or use reduced-fat cream cheese.

storage/reheating

I store leftovers in the refrigerator, tightly covered, for up to 4 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil. When I want to serve a frozen slice, I thaw it overnight in the fridge. I don’t reheat this cheesecake—it’s best enjoyed chilled.

FAQs

Can I use canned peaches instead of fresh?

Yes, I’ve used canned peaches when fresh ones aren’t available. I just make sure to drain them well and pat them dry before adding them to the cheesecake.

How do I know when the cheesecake is done baking?

I look for a slightly golden top and gently jiggle the pan—if the center moves just a little but the edges are firm, it’s ready.

Can I make this cheesecake ahead of time?

Absolutely. I often bake it the night before and let it chill overnight so the flavors have time to develop.

What if I don’t have a springform pan?

I’ve made this in a deep pie dish in a pinch, though removing slices can be a bit trickier. A springform pan definitely makes serving easier.

Can I add spices to the crumb topping?

Yes, I sometimes add cinnamon or even a touch of cardamom to the crumb topping for extra flavor.

Conclusion

This Peach Crumb Cheesecake is everything I want in a summer dessert—creamy, fruity, and perfectly sweet. The layers come together in such a beautiful way, and it always impresses when I bring it to the table. Whether I’m baking it for a special occasion or just to enjoy a slice after dinner, it’s a recipe I’ll make again and again.