Description
Sweet Peach Crumb Cheesecake blends creamy richness with summer’s most beloved fruit. Layers of buttery graham cracker crust, silky cheesecake, and spiced crumb topping invite you to savor each luxurious bite.
Ingredients
Scale
- 24 oz (680 g) cream cheese, softened
- 2 lbs (907 g) defrosted frozen peaches
- 3 large eggs, room temperature
- 8 tbsps (113 g) unsalted butter, melted (crumb topping)
- 6 tbsps (85 g) unsalted butter, melted (crust)
- 1 cup (200 g) granulated sugar (cheesecake filling)
- 1 ⅓ cups (170 g) flour
- 2 cups graham cracker crumbs
- ¾ cup (180 ml) sour cream
- ½ cup (100 g) light brown sugar (crumb topping)
- ¼ cup (50 g) light or dark brown sugar (fruit)
- ¼ cup (50 g) granulated sugar (fruit)
- 1/8 cup (25 g) light brown sugar (crust)
- 2 tsps vanilla extract
- 2 tsps cornstarch
- 1 ½ tsps flour or cornstarch
- 1 ½ tsps cinnamon (crumb topping)
- ½ tsp cinnamon (crust)
- 1 tbsp lemon juice
Instructions
- Crust Preparation: Blend graham cracker crumbs with brown sugar, cinnamon, and melted butter. Press firmly into a parchment-lined 8″ springform pan. Bake at 350°F for 10 minutes, then reduce temperature to 325°F.
- Peach Infusion: Combine peach slices with lemon juice, sugars, cinnamon, and cornstarch. Allow mixture to macerate and develop rich flavor profile.
- Crumble Creation: Mix melted butter with flour, sugars, and cinnamon until a textured, clumpy mixture forms. Set aside for later use.
- Cheesecake Filling: Gently blend cream cheese, gradually incorporating sugar, flour, eggs, sour cream, and vanilla. Maintain smooth consistency without overmixing.
- Layering Technique: Pour half the filling into crust, strategically distribute peach slices and crumb mixture in alternating layers. Cover with remaining filling and generously sprinkle additional crumble on top.
- Baking Method: Wrap springform pan in aluminum foil, place inside a larger roasting pan filled halfway with hot water. Bake for 90 minutes without opening oven door.
- Cooling Process: After baking, crack oven door open, allow cake to rest in water bath for 30 minutes. Transfer to cooling rack for additional 30 minutes, then refrigerate overnight.
- Final Presentation: Remove cheesecake from refrigerator 30-45 minutes before serving. Roast remaining peaches at 400°F, warm reserved crumble. Garnish with roasted fruit, crumb topping, and optional whipped cream for a luxurious finish.
Notes
- Prepare Pan Carefully: Line springform with parchment and butter to ensure easy removal and prevent sticking.
- Mind the Peach Moisture: Let macerated peaches rest to release excess liquid, preventing soggy cheesecake base.
- Gentle Mixing Matters: Blend cheesecake filling slowly to avoid incorporating air, which can cause cracking during baking.
- Water Bath Technique: Wrap pan in foil and use hot water bath to create even, gentle heat distribution for smooth, crack-free texture.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 410
- Sugar: 33 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg