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peach crumble cheesecake

Delicious peach crumble cheesecake features a buttery graham cracker crust topped with creamy cheesecake, spiced peaches, and a crumbly streusel topping for a perfect balance of flavors and textures.
Prep : 10 Total : 25 minutes
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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.

Notes

This peach crumble cheesecake pairs perfectly with fresh whipped cream or vanilla ice cream. Best served chilled.