Fresh & Dreamy Peach Crumb Cheesecake Recipe for Sweet Moments

Peach crumb cheesecake crafts ordinary dessert into a luxurious summer treat that dances between creamy and crisp textures.

Sweet, ripe peaches whisper their magic through each delectable layer of this incredible confection.

Silky cream cheese provides a rich foundation that complements the fruit’s natural brightness.

Buttery crumb topping adds a delightful crunch that elevates the entire experience.

Seasonal peaches infuse every bite with sunshine-kissed warmth and subtle tang.

The dessert balances sophisticated flavors with comforting homestyle appeal that feels both elegant and familiar.

Each slice promises a harmonious blend of smooth, fruity, and crisp elements that delight the senses.

What Makes This Peach Cheesecake Extra Special

• Indulge in Layered Luxury: This cheesecake delivers multiple flavor and texture experiences with its carefully constructed layers of creamy cheesecake, fresh peaches, and buttery crumb topping.
• Master a Bakery-Level Technique: The water bath and precise baking method ensure a silky-smooth cheesecake without cracks, making you feel like a professional pastry chef right in your own kitchen.
• Celebrate Summer's Sweetest Fruit: Roasted peaches add a caramelized, intense fruity dimension that transforms an ordinary cheesecake into an extraordinary dessert perfect for summer gatherings or special occasions.
• Customize with Effortless Creativity: The recipe allows flexible topping additions like optional whipped cream, giving you the freedom to personalize and elevate the dessert to match your taste preferences.

Ingredients That Layer Sweet and Crunchy Flavors

• Graham Cracker Crumbs: Classic base with a sweet, slightly nutty flavor that provides structure and texture..
• Brown Sugar: Adds rich caramel-like sweetness and helps bind the crust..
• Cinnamon: Warm spice that enhances the overall flavor profile..
• Unsalted Butter: Helps bind ingredients and creates a crisp, golden crust..

• Cream Cheese: Smooth, rich base that gives the cheesecake its signature creamy texture..
• Granulated Sugar: Provides sweetness and helps create a smooth filling..
• Cornstarch or All-Purpose Flour: Helps stabilize the cheesecake and prevent cracking..
• Large Eggs: Bind the filling and provide structure to the cheesecake..
• Sour Cream: Adds tanginess and helps create a silky, rich texture..
• Vanilla Extract: Provides depth and enhances overall flavor..

• Fresh Peaches: Sweet, juicy fruit that adds natural sweetness and freshness..
• Lemon Juice: Prevents peaches from browning and adds a bright, tangy note..
• Granulated Sugar: Enhances peach sweetness and helps create a syrupy texture..
• Cinnamon: Warm spice that complements the peaches..
• All-Purpose Flour or Cornstarch: Thickens the peach mixture and creates a glossy texture..
• Unsalted Butter: Helps create a crisp, golden crumb topping..
• Optional Whipped Cream: Light, airy topping.

How to Bake a Perfect Crumb-Topped Cheesecake

Step 1: Prepare Baking Station

Warm your oven to 350°F. Grab an 8-inch springform pan and line its bottom. Generously grease both bottom and sides with butter or cooking spray.

Step 2: Craft the Crunchy Crust

• Graham cracker crumbs
• Brown sugar
• Ground cinnamon
• Melted butter

Mix ingredients with a fork until well blended. Press the mixture firmly into the pan, covering bottom and sides. Bake for 10 minutes. Lower oven temperature to 325°F.

Step 3: Marinate Peachy Goodness

• Lemon juice
• Granulated sugar
• Brown sugar
• Ground cinnamon
• Cornstarch

Gently mix, cover, and set aside to let flavors mingle.

Step 4: Whip Up Crumbly Topping

• Melted butter
• All-purpose flour
• White sugar
• Brown sugar
• Ground cinnamon

Set mixture aside for later use.

Step 5: Create Silky Cheesecake Filling

• Granulated sugar
• Flour or cornstarch
• Eggs (one at a time)
• Sour cream
• Vanilla extract

Mix on low speed, being careful not to overmix.

Step 6: Layer with Love

Pour slightly less than half the cheesecake filling into the pan. Add layers of peaches and crumb topping. Repeat layering process. Sprinkle remaining crumb on top. Save some peaches and crumb for final decoration.

Step 7: Water Bath Magic

Wrap springform pan completely in aluminum foil. Place inside a larger roasting pan. Fill roasting pan halfway with hot water.

Step 8: Bake to Perfection

Bake cheesecake for 90 minutes without opening oven. After baking, crack oven door open for 30 minutes. Remove from water bath and cool on rack for 30 minutes. Refrigerate overnight or for 6 hours.

Step 9: Final Flourish

Remove cheesecake from refrigerator 30-45 minutes before serving. Roast remaining peaches at 400°F for 12-15 minutes. Warm leftover crumb in microwave for 45 seconds. Top cheesecake with roasted peaches and crumb. Optional: Crown with whipped cream.

Slice, serve, and savor every delectable bite!

Tips to Get a Creamy Middle and Crisp Topping

• Chill Thoroughly: Allow the cheesecake to set in the refrigerator overnight for the best texture and flavor development.
• Prevent Cracking: Use a water bath and avoid overmixing the cheesecake batter to ensure a smooth, crack-free surface.
• Layer Strategically: Distribute peaches and crumb layers evenly for a consistent taste and beautiful presentation in each slice.
• Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature before mixing to create a smoother, lump-free filling.
• Slice with Precision: Use a hot, clean knife wiped between cuts to create clean, beautiful slices that showcase the layers.

Store Cheesecake Without Losing That Crunch

• Refrigeration: Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. Keeps fresh for 3-4 days in the refrigerator at 40°F or below.
• Freezing: Wrap individual slices or whole cheesecake in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before serving.
• Reheating: Warm individual slices in microwave for 15-20 seconds on low power. For best texture, let slice sit at room temperature for 15 minutes before serving to restore creamy consistency.

Best Sips to Go With Peach Cheesecake

• Pair with Peachy Prosecco: Pop open a chilled, crisp Prosecco with subtle peach notes to complement the dessert's fruity sweetness and creamy texture.
• Cinnamon Chai Latte Match: Brew a warm, spicy chai latte that echoes the cinnamon in the cheesecake's crust and crumb, creating a cozy flavor harmony.
• Vanilla Bean Ice Cream Companion: Serve a scoop of smooth vanilla bean ice cream alongside the cheesecake, offering a cool, rich contrast to the dessert's warm spices and tangy cream cheese.
• Caramel Drizzle Delight: Enhance the dessert with a light drizzle of salted caramel sauce, which will bring out the deeper sugary notes and add a luxurious touch to each bite.

Creative Spins on This Peachy Dessert

• Tropical Paradise Remix: Swap peaches with a vibrant mix of mango and pineapple chunks, adding a Caribbean-inspired flavor profile to the classic cheesecake.
• Berry Bliss Edition: Replace peaches with a combination of fresh raspberries and blueberries, creating a tangy and colorful dessert that bursts with summer flavors.
• Spiced Autumn Fusion: Incorporate diced apples and a touch of nutmeg instead of peaches, transforming the cheesecake into a cozy fall-inspired treat with warm, comforting spices.
• Nutty Caramel Crunch: Fold chopped pecans into the crumb topping and drizzle caramel sauce over the finished cheesecake for an indulgent, textural experience that adds depth and richness.

Peach Crumb Cheesecake Recipe

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4.8 from 11 reviews

• Total Time: 2 hours
• Yield: 12 1x

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Description

Silky cheesecake meets juicy peaches in this irresistible summer dessert, blending creamy richness with crumbly texture. Sweet peach slices nestled atop a luscious cream cheese base promise pure indulgence that will leave you craving another delightful slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Cheesecake Filling:

• 24 ounces (680 grams) cream cheese, softened
• 3 large eggs, room temperature
• 1 cup (200 grams) granulated sugar
• ¾ cup (180 milliliters) sour cream
• 2 teaspoons vanilla extract
• 1 ½ teaspoons flour or cornstarch

Fruit:

• 2 pounds (907 grams) defrosted frozen peaches
• 1 tablespoon lemon juice
• ¼ cup (50 grams) light or dark brown sugar
• ¼ cup (50 grams) granulated sugar
• 2 teaspoons cornstarch

Crust and Crumb:

Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons (85 grams) unsalted butter, melted
• 1/8 cup (25 grams) light brown sugar
• ½ teaspoon cinnamon

Crumb Topping:

• 8 tablespoons (113 grams) unsalted butter, melted
• 1 ⅓ cups (170 grams) flour
• ½ cup (100 grams) light brown sugar
• ¼ cup (50 grams) granulated sugar
• 1 ½ teaspoons cinnamon

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Instructions

1. Prepare the oven environment by heating to 350°F and preparing an 8″ springform pan with parchment lining and butter coating.
2. Craft the graham cracker foundation by mixing crumbs with brown sugar, cinnamon, and melted butter. Press the mixture firmly into pan bottom and sides, then bake for 10 minutes. Reduce oven temperature to 325°F.
3. Macerate the peaches by tossing sliced fruit with lemon juice, sugars, cinnamon, and cornstarch. Allow mixture to rest and develop flavors.
4. Create the crumble topping by blending melted butter with flour, sugars, and cinnamon until a textured mixture forms.
5. Prepare the cheesecake filling through gentle mixing: cream cheese first, then gradually incorporate sugar, flour, eggs, sour cream, and vanilla. Maintain a smooth consistency without overmixing.
6. Layer the cheesecake carefully: pour slightly less than half the filling, distribute peach slices and crumb mixture in alternating layers. Top with remaining filling and sprinkle additional crumble.
7. Protect the cheesecake by wrapping the springform pan in aluminum foil. Place inside a larger roasting pan filled halfway with hot water to ensure even, gentle baking.
8. Bake for 90 minutes without opening the oven. After baking, crack oven door open and allow cake to rest in water bath for 30 minutes. Transfer to cooling rack for additional 30 minutes, then refrigerate overnight.
9. Final presentation involves removing cheesecake from refrigerator 30-45 minutes prior to serving. Roast remaining peaches at 400°F, warm reserved crumble, then artfully garnish the cheesecake with roasted fruit and crumb topping. Optional whipped cream adds a luxurious finishing touch.

Notes

• Prepare the pan meticulously by lining the bottom and greasing both bottom and sides to ensure easy removal and perfect presentation.
• Create a sturdy graham cracker crust with brown sugar and cinnamon, pressing firmly into the springform pan for a delicious base that complements the creamy cheesecake.
• Macerate peaches with lemon juice, sugars, and cinnamon to intensify their natural sweetness and prevent browning, adding depth of flavor to the dessert.
• Prevent cheesecake cracking by using a water bath technique, which creates a gentle, even baking environment and helps maintain a smooth, creamy texture.
• Allow the cheesecake to cool gradually by cracking the oven door and letting it rest in the water bath, then cool at room temperature before refrigerating to prevent structural issues.
• Elevate the final presentation by roasting extra peaches and warming the crumb topping, creating a gorgeous, restaurant-quality dessert with layers of warm, contrasting textures.

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 395
• Sugar: 29 g
• Sodium: 215 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 82 mg