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Summer's Best Peach Crumb Cheesecake
Sink your fork into pure bliss with this velvety peach crumb cheesecake. My family goes crazy for this recipe every time I make it. The combination of sweet roasted peaches nestled in creamy cheesecake and topped with buttery crumbs creates pure magic in every bite. I've made this countless times with both fresh summer peaches and frozen ones from my winter stash.
What Makes This Cheesecake Special
The magic of this cheesecake happens in layers. The graham cracker crust comes out perfectly crisp yet tender. Above that sits the silkiest cheesecake filling you'll ever taste, studded with juicy roasted peaches that add the perfect sweet tang. The crown jewel is that irresistible buttery crumb topping that adds just the right amount of crunch. Trust me, this is the kind of dessert that'll have your guests begging for the recipe.
Everything You'll Need
- Crust: 2 cups graham cracker crumbs, 1/8 cup light brown sugar, 1/2 tsp cinnamon, 6 tbsp unsalted butter (melted, golden and smooth).
- Peaches: 2 x 1lb bags defrosted frozen peaches, 1 tbsp lemon juice, 1/4 cup light or dark brown sugar, 1/4 cup granulated sugar, 2 tsp cornstarch (for thickening).
- Crumb: 8 tbsp unsalted butter (melted and smooth), 1 1/3 cup flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 1/2 tsp cinnamon.
- Cheesecake Filling: 24 oz cream cheese (softened to room temperature), 1 cup granulated sugar, 1 1/2 tsp flour or cornstarch, 3 large eggs (room temperature), 3/4 cup sour cream, 2 tsp vanilla extract.
Let's Make This Together
- Prepare the Crust
- Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into an 8" springform pan and bake at 350°F (175°C) for 10 minutes. Reduce oven to 325°F (163°C).
- Prepare the Peaches
- Mix peaches with lemon juice, sugars, and cornstarch. Slice some in half for varied texture.
- Make the Crumb
- Combine melted butter, flour, sugars, and cinnamon in a small bowl. Mix until crumbly and set aside.
- Prepare Cheesecake Filling
- Beat cream cheese until smooth. Add sugar, then flour or cornstarch. Mix in eggs one at a time on low speed. Stir in sour cream and vanilla extract.
- Layer and Assemble
- Add half the cheesecake filling to the crust. Layer peaches and crumb, then remaining filling, reserving some for topping after baking.
- Bake the Cheesecake
- Wrap the pan in foil and place in a water bath. Bake at 325°F (163°C) for 90 minutes. Cool gradually by cracking the oven door for 30 minutes.
- Finish and Serve
- Roast remaining peaches at 400°F (204°C) for 12-15 minutes. Heat crumb topping briefly and layer on the chilled cheesecake. Serve with optional whipped cream.
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The Perfect Dessert for Your Table
This cheesecake has become my signature dessert at family gatherings. Something about the combination of peaches and cream cheese just brings people together. I love watching faces light up with that first bite. It's fancy enough for special occasions but simple enough to make just because. The leftovers taste even better the next day if you can resist finishing it all in one sitting.
Frequently Asked Questions
- → Can I use fresh peaches instead of frozen?
Yes, you can definitely use fresh peaches when they're in season. Just make sure they're ripe but still firm. You'll need about 2 pounds of fresh peaches, peeled and sliced. The baking time and process remain the same.
- → Why do I need to bake the cheesecake in a water bath?
The water bath helps the cheesecake bake evenly and prevents cracking. It creates a moist environment in the oven that helps your cheesecake stay creamy and smooth. Make sure to wrap your pan well in foil to prevent water from seeping in.
- → How do I know when my cheesecake is done?
The cheesecake should be set around the edges but still have a slight jiggle in the center when you gently shake the pan. Don't open the oven while baking as this can cause the cheesecake to crack or sink.
- → Can I make this cheesecake ahead of time?
This cheesecake is perfect for making ahead. It needs at least 6 hours to chill, but overnight is best. You can make it up to 2 days before serving. Just add the roasted peach topping and warmed crumbs right before serving.
- → How should I store leftover cheesecake?
Keep leftover cheesecake covered in the fridge for up to 5 days. The graham cracker crust might soften slightly over time, but the taste will still be delicious. Let slices sit at room temperature for about 15 minutes before serving.