This Peach Crumb Cheesecake is my all time favorite cheesecake. It is super creamy and each layer is better then the next! The crust is super moist and the roasted peaches are absolutely delicious. This can be made with fresh or frozen peaches.
Ingredients
- Crust:
* 2 cups graham cracker crumbs
* 1/8 cup light brown sugar
* 1/2 tsp cinnamon
* 6 tbsp unsalted butter, melted- Peaches:
* X 2, 1lb bags of defrosted frozen peaches
* 1 tbsp lemon juice
* 1/4 cup light or dark brown sugar
* 1/4 cup granulated sugar
* 2 tsp of cornstarch- Crumb:
* 8 tbsp unsalted butter, melted
* 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
* 1 cup granulated sugar
* 1 1/2 tsp flour or cornstarch
* 3 large eggs, room temp
* 3/4 cup sour cream
* 2 tsp vanilla extract
Directions
- Preheat oven to 350° F. Line bottom and grease bottom and sides of a 8” springform.
- In a medium bow combine graham cracker crumbs, brown sugar, cinnamon and melted butter with a fork. Press crust down and up the sides of springform pan. Bake for 10 minutes. Turn oven down to 325°F.
- In bowl add lemon juice, sugars, cinnamon and cornstarch to the sliced peaches. Mix together, cover and set aside. I like to cut the majority of my peaches in half, leaving a handful of full ones. This way the peaches are not to large.
- Make crumb: in a small bowl combine melted butter, flour, sugars, and cinnamon. Set aside.
- Make cheesecake filling: beat cream cheese till smooth for about two minutes. Add in sugar and combine. Add in flour or cornstarch and combine. Add in eggs one at a time on low speed till just incorporated. On low speed add in sour cream and vanilla extract, till combine. Try not to overmix.
- Fill pan with a little less than half of the cheesecake filling. Scoop 1/4 of the peaches on top of filling. Add 1/4 of crumb on top. Add another 1/4 of peaches on top of crumb. Add remaining cheesecake filling. Sprinkle half of the crumb on top of cheesecake filling. You should have some peaches and crumb left, set in fridge. You will use the remaining crumb and peaches once the cheesecake is fully baked and set.
- Cover sides and bottom of springform pan with tinfoil. Place springform pan in a roasting pan filled halfway up the springform pan with hot water.
- Bake cheesecake for 90 min, do not open oven while baking. Once fully baked crack oven open for 30 min to let cake rest in the water bath. Remove cheesecake from oven/water bath and put on a cooling rack for 30 min. Put in fridge overnight or up to 6 hrs.
- Take set cheesecake out of the fridge 30-45 minutes prior to adding the remaining topping.
- Roast leftover peaches on a lined baking dish for 12-15 minutes at 400°F. Remove from oven. In a microwave safe bowl heat up remaining crumb for 45 seconds. Using a large spoon scoop peaches on top of the cheesecake. Sprinkle remaining crumb. Slice and enjoy. Optional whip-cream on top.
.webp)