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.
Ingredients
Scale
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
Instructions
- Prepare the oven environment by heating to 350°F and preparing an 8″ springform pan with parchment lining and butter coating.
- 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.
- Macerate the peaches by tossing sliced fruit with lemon juice, sugars, cinnamon, and cornstarch. Allow mixture to rest and develop flavors.
- Create the crumble topping by blending melted butter with flour, sugars, and cinnamon until a textured mixture forms.
- 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.
- 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.
- 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.
- 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.
- 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