Description
Indulge in the perfect blend of creamy cheesecake, spiced peaches, and a buttery crumble topping with this Peach Crumble Cheesecake. Whether it’s a special occasion or a cozy dessert night, this recipe is guaranteed to impress and satisfy.
Ingredients
- For the Peaches:
- 8 slightly under-ripe peaches, sliced into wedges
- 4 tbsp granulated sugar
- 1 1/4 tsp ground cinnamon
- For the Crumble:
- 110 g (3/4 cup) all-purpose flour
- 80 g (1/3 cup) dark brown sugar
- 70 g (1/3 cup) melted butter
- For the Cookie Crust:
- 250 g (2 1/4 cups) digestive or graham crackers, crushed
- 2 tbsp granulated sugar
- 75 g (1/3 cup) melted butter
- For the Cheesecake Filling:
- 800 g (28 oz) full-fat cream cheese, softened
- 250 g (1 1/4 cups) granulated sugar
- 200 g (3/4 cup) sour cream (18%)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Prepare the Peaches:
- Preheat the oven to 400°F (205°C).
- Toss peach slices with sugar and cinnamon.
- Spread on a baking sheet lined with parchment paper.
- Bake for 15 minutes or until tender. Set aside to cool.
- Make the Crumble:
- In a bowl, mix flour and dark brown sugar.
- Add melted butter and stir with a fork until crumbly. Set aside.
- Prepare the Cookie Crust:
- Lower the oven temperature to 325°F (160°C).
- Mix crushed digestive or graham crackers with sugar and melted butter.
- Press into the bottom of a 9-inch (23 cm) springform pan, packing firmly.
- Bake for 10 minutes and let cool.
- Make the Cheesecake Filling:
- Beat cream cheese on low speed for 1 minute until smooth.
- Add sugar and mix until combined.
- Whisk sour cream with cornstarch in a separate bowl. Add to the cream cheese mixture along with vanilla extract.
- Add eggs two at a time, mixing on low speed until just combined. Avoid overmixing.
- Assemble the Cheesecake:
- Pour half the cheesecake batter over the cooled crust and smooth it out.
- Layer half of the baked peaches over the batter.
- Add the remaining batter, smooth the top, and layer with the rest of the peaches.
- Sprinkle the crumble evenly over the top.
- Bake the Cheesecake:
- Boil water and place the springform pan inside a larger cake pan.
- Set the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides.
- Bake at 325°F (160°C) for 1 hour and 25-35 minutes, until the center has a slight wobble.
- Cool and Chill:
- Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and cool to room temperature on a wire rack.
- Refrigerate for at least 6 hours or overnight.
- Serve:
- Carefully remove from the springform pan.
- Slice and serve chilled with optional whipped cream or caramel drizzle.
Notes
- Use room-temperature cream cheese and eggs for a smoother filling.
- Pack the cookie crust firmly to prevent it from crumbling.
- Ensure the springform pan is sealed tightly to avoid water leaking into the crust.
- Chill the cheesecake overnight for the best texture.
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American