There’s something about the smell of warm peaches mingling with buttery crumble and creamy cheesecake that instantly pulls me back to summer afternoons in my grandma’s sunny kitchen. This peach crumble cheesecake recipe feels like a little hug from the past — rich but refreshing, indulgent but somehow comforting. It’s one of those gems I turn to when I want a dessert that feels special without stealing my whole day. Honestly, it’s a lovely twist if you’ve ever loved a traditional peach cobbler or even a classic New York cheesecake – imagine combining those two experiences into one bite. The juicy peaches, buttery crumble topping, and smooth, tangy cheesecake layer make it a total crowd-pleaser here, especially when everyone’s craving just the right balance of sweet and creamy.
What is a peach crumble cheesecake?
What is a peach crumble cheesecake?
peach crumble cheesecake
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs about 10-12 sheets, crushed
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 1 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter melted, for streusel
- 29 ounces sliced peaches in heavy syrup drained
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 0.125 teaspoon nutmeg
- 32 ounces cream cheese 4 packages, room temperature
- 1.25 cups superfine granulated sugar
- 0.5 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and 6 tablespoons melted butter until crumbly. Press into the bottom and two-thirds up the pan sides. Wrap foil around the pan and set aside.
- In another bowl, whisk flour, brown sugar, cinnamon, and salt. Stir in 1/2 cup melted butter until combined to make streusel. Set aside.
- Combine drained peaches, 1 tablespoon sugar, cinnamon, and nutmeg in a bowl. Set aside.
- Using a mixer, beat cream cheese until smooth. Add sugar, sour cream, and vanilla; beat until creamy, scraping sides as needed.
- Add eggs one at a time on low speed, fully incorporating each before adding the next.
- Pour half of cheesecake batter over crust. Top with half streusel and half peach mixture. Pour remaining batter over top.
- Place pan into larger pan. Pour hot water into larger pan halfway up the sides and bake for 65-75 minutes until golden and slightly jiggly in center.
- Remove cheesecake from oven and water bath. Cool on wire rack to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with remaining streusel and peaches. Slice and enjoy.
