Peach Crumb Cheesecake
This peach crumb cheesecake combines creamy layers, fresh summer peaches, and a buttery graham cracker crust. Topped with a golden oat crumble, it’s the perfect summer dessert centerpiece.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the peach topping:
2 cups fresh peaches, peeled and diced
2 tablespoons brown sugar
1 tablespoon lemon juice
For the crumb topping:
1/2 cup all-purpose flour
1/4 cup rolled oats
1/4 cup cold butter, cubed
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat softened cream cheese with 1 cup sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 50–60 minutes, or until the center is set and the top is slightly golden.
While the cheesecake bakes, toss diced peaches with brown sugar and lemon juice. Set aside.
In another bowl, mix flour, oats, and cold cubed butter with a pastry cutter or fingers until crumbly.
After the initial bake, let the cheesecake cool for 10 minutes.
Gently spread the peach mixture on top of the cheesecake, then sprinkle the crumb topping evenly.
Return to the oven and bake an additional 15 minutes.
Remove from oven and cool completely at room temperature. Then refrigerate for at least 4 hours before slicing and serving.
Notes
Fresh, ripe peaches give the best flavor, but canned or frozen (thawed and drained) peaches work well too.
For added warmth, stir cinnamon or nutmeg into the crumb topping.
Lighten it up by swapping some cream cheese for Greek yogurt or using reduced-fat cream cheese.
Best served chilled. Avoid reheating.
Cheesecake can be frozen in individual slices for up to 1 month—thaw overnight in the fridge.
Find it online: https://allrecipesmade.com/peach-crumb-cheesecake/
