Imagine the sweet, juicy flavor of baked peaches paired with a creamy cheesecake filling, all topped with a buttery streusel crumble. This Peach Crumble Cheesecake with Streusel Topping is a dessert that feels like a warm embrace. Whether you’re celebrating a special occasion or indulging in a weekend treat, this recipe will make you a star in the kitchen.

Why You’ll Love This Recipe

This cheesecake has everything you could want in a dessert: a buttery cookie crust, a luscious cream cheese filling, sweet cinnamon-spiced peaches, and a crunchy streusel topping. It’s a show-stopping dessert that tastes as good as it looks, making it perfect for sharing with loved ones.

Ingredients Breakdown

Peaches

Ingredient	Amount	Purpose
Slightly Under Ripe Peaches	8	Adds a natural sweetness
Granulated Sugar	4 tbsp	Enhances the peaches’ sweetness
Ground Cinnamon	1 1/4 tsp	Adds warm, spiced flavor

Crumble

Ingredient	Amount	Purpose
All-Purpose Flour	110 g	Provides structure to the crumble
Dark Brown Sugar	80 g	Adds sweetness and a hint of molasses
Butter (melted)	70 g	Binds the crumble mixture

Cookie Crust

Ingredient	Amount	Purpose
Digestive or Graham Crackers	250 g	Forms the base for the cheesecake
Granulated Sugar	2 tbsp	Sweetens the crust
Butter (melted)	75 g	Helps bind the crust

Cheesecake Filling

Ingredient	Amount	Purpose
Full-Fat Cream Cheese	800 g	Creates a creamy and rich filling
Granulated Sugar	250 g	Sweetens the cheesecake
Sour Cream (18%)	200 g	Adds tanginess to balance the sweetness
Cornstarch	1 1/2 tbsp	Stabilizes the filling
Vanilla Extract	2 1/2 tsp	Adds depth of flavor
Large Eggs	4	Binds the ingredients together

Step-by-Step Instructions

1. Prepare the Peaches

1. Preheat your oven to 400°F (205°C).
2. Slice the peaches into wedges and place them on a baking sheet lined with parchment paper.
3. Toss the peaches with granulated sugar and ground cinnamon until evenly coated.
4. Spread the peaches in an even layer and bake for 15 minutes or until fork-tender. Set aside to cool.

2. Make the Crumble

1. In a bowl, mix the all-purpose flour and dark brown sugar.
2. Melt the butter and pour it over the flour mixture.
3. Use a fork to mix until a crumbly texture forms. Set aside.

3. Prepare the Cookie Crust

1. Preheat the oven to 325°F (160°C).
2. Blend the digestive or graham crackers with granulated sugar in a food processor until fine.
3. Add melted butter and blend until combined.
4. Press the crumb mixture into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan. Use the back of a glass to pack it firmly.
5. Bake the crust for 10 minutes and let it cool.

4. Make the Cheesecake Filling

1. Beat the cream cheese on low speed for 1 minute using a hand mixer or stand mixer with a paddle attachment.
2. Add granulated sugar and mix until combined. Scrape down the sides of the bowl.
3. In a separate bowl, whisk the sour cream with cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract. Mix until combined.
4. Add eggs two at a time, mixing on low speed until just combined. Avoid overmixing.

5. Assemble the Cheesecake

1. Pour half of the cheesecake batter into the cooled crust and smooth it out.
2. Layer half of the baked peaches evenly over the batter.
3. Add the remaining cheesecake batter, smoothing it out, and top with the rest of the peaches.
4. Sprinkle the crumble evenly over the top.

6. Bake the Cheesecake

1. Boil water in a kettle. Place the springform pan inside a larger cake pan.
2. Set the cake pan in a roasting pan and fill it with hot water halfway up the sides of the cake pan.
3. Bake at 325°F (160°C) for 1 hour and 25-35 minutes. The center should still have a slight wobble.

7. Cool and Chill

1. Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour.
2. Remove from the water bath and place on a wire rack to cool completely at room temperature.
3. Refrigerate for at least 6 hours or overnight.

8. Serve and Enjoy

1. Carefully remove the cheesecake from the springform pan.
2. Slice and serve chilled. Pair with whipped cream or a drizzle of caramel for an extra indulgence.

Tips for Success

• Room Temperature Ingredients: Use room temperature cream cheese and eggs for a smooth filling.
• Compact Crust: Pack the cookie crust firmly to prevent crumbling.
• Water Bath: Ensure the springform pan is well-sealed to avoid water leaking into the crust.
• Overnight Chilling: Allow the cheesecake to chill overnight for the best texture and flavor.

Nutritional Information

Nutrient	Per Serving
Calories	~450
Fat	30g
Carbohydrates	35g
Protein	7g
Sugar	25g

Serving Suggestions

• With Ice Cream: Add a scoop of vanilla ice cream for a classic pairing.
• As a Gift: Package slices in decorative boxes for a thoughtful homemade gift.
• For Special Occasions: Top with edible flowers or powdered sugar for an elegant presentation.

FAQ: Your Questions Answered

1. Can I use canned peaches instead of fresh?

Yes, but drain them thoroughly to avoid excess moisture in the cheesecake.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

3. Can I freeze this cheesecake?

Yes, freeze slices individually in airtight containers. Thaw in the refrigerator before serving.

4. What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removing the cheesecake may be more challenging.

5. Can I substitute the crumble topping?

Yes, try a nut-based topping like chopped pecans or almonds for added crunch.

6. How do I prevent cracks in the cheesecake?

Use a water bath, avoid overmixing, and cool the cheesecake gradually.

Conclusion: A Slice of Heaven

Peach Crumble Cheesecake with Streusel Topping is a dessert that combines the best of flavors and textures. From its buttery crust to its creamy filling and spiced peaches, every bite is a delight. Ready to impress your family and friends? Gather your ingredients, follow these steps, and enjoy the taste of homemade perfection!

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