Description
This creamy Peach Crumb Cheesecake blends the richness of cheesecake with the sweet brightness of summer peaches and a buttery crumble topping. It’s the perfect crowd-pleasing dessert for any warm-weather gathering.
Ingredients
Crust:
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1½ cups graham cracker crumbs
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¼ cup sugar
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6 tablespoons melted butter
Filling:
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24 oz (3 packages) cream cheese, softened
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¾ cup sugar
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3 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
Peach layer:
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2 cups peeled and diced peaches
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1 tablespoon sugar
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1 teaspoon lemon juice
Crumb topping:
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½ cup flour
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⅓ cup brown sugar
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¼ cup cold butter, diced
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½ teaspoon cinnamon
Instructions
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Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and wrap bottom in foil.
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Make crust: Mix crumbs, sugar, and butter. Press into pan bottom. Bake 8 minutes. Cool slightly.
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Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
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Add peaches: Toss diced peaches with sugar and lemon juice. Spread evenly over filling.
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Make crumb topping: Combine flour, sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over peaches.
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Bake: Bake for 55–60 minutes or until edges are set and center is slightly jiggly. Cool completely, then chill for at least 4 hours or overnight.
Notes
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Fresh peaches work best, but drained canned peaches can be used in a pinch.
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Use a water bath to reduce cracking.
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Serve cold with a drizzle of caramel or extra peach slices on top.
- Prep Time: 20 minutes |
- Cook Time: 60minutes
Nutrition
- Calories: 410kal
- Sugar: 24g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g