Peach Crumble Cheesecake is a buttery graham cracker crust topped with layers of cheesecake, crumbly streusel, and peaches! You will enjoy the creaminess of the cheesecake with the juicy peaches and the streusel texture in each delectable bite. If you love peaches, you will also love my Peach Cake!
Ingredients & Substitutions
Crust: Ensure all graham cracker crumbs are coated in melted butter. This is what binds the crust together.
Streusel: The streusel layers are a crumbly topping made with light brown sugar, flour, cinnamon, salt, and butter. It will be in between layers of cheesecake and on the top.
Peach Mixture: The peaches used are from a can of sliced peaches in heavy syrup that have been drained. They are mixed with granulated sugar, cinnamon, and nutmeg. Just like the streusel, the peach mixture will be layered in between the cheesecake as well as on top. While the cheesecake is chilling, store the peach mixture in the refrigerator until ready to use as the topping.
Filling: Be sure the ingredients, specifically the cream cheese, sour cream, and eggs, are at room temperature. This helps prevent lumps in the cheesecake.
Sour Cream: You will need sour cream for the filling and the topping. Sour cream in the filling helps give the cheesecake a smoother texture with just a hint of tartness.
Can I Use Fresh Peaches?
Yes, you can certainly use fresh peaches. However, you will need to roast them before adding them to the cheesecake and before topping the chilled cheesecake. If using fresh peaches, you will need a total of 5-6 peaches. To roast the peaches, first, slice 3 peaches and lay them in a single layer onto a baking sheet lined with parchment paper. Sprinkle the peaches with 1 1/2 teaspoons granulated sugar, 1/2 teaspoon cinnamon, and a pinch of nutmeg. Bake for about 10-15 minutes at 400°F, or until they reach your desired texture. Wait until the cheesecake has completely chilled before roasting the other half of the peaches for the topping.
Is A Water Bath Important?
Yes. Using a water bath when baking cheesecakes helps prevent the edges from overcooking. It also results in the cheesecake being more even colored without cracks. It’s all about science. The water cannot get hotter than 212°F since this is when it turns to steam. This means the heat is distributed more evenly and the water is like a buffer protecting the edges from overcooking. The steam also helps with the smooth top of the cheesecake, adding moisture while the cheesecake is baking.
When Is Cheesecake Done Baking?
Cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness (150°F). Another option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done!
How To Store Peach Crumble Cheesecake
To store peach crumble cheesecake, cover it and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the refrigerator.
Can I Freeze Peach Crumble Cheesecake?
Sure! Cheesecake freezes well. To freeze:
- Let the cheesecake cool completely.
- Place the cheesecake (uncovered) in the freezer for about an hour, or until the streusel is frozen. If you are keeping the cheesecake in the springform pan, remove the sides of the pan.
- After the hour or so in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
Peach Crumble Cheesecake
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 sheets of graham crackers, crushed
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 can (29 ounces) sliced peaches in heavy syrup, drained
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 ¼ cups (250 g) superfine granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press the crust into the bottom and ⅔ of the way up the lined pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and sides of the pan. Set aside.
- In a medium bowl, whisk together the flour*, brown sugar, cinnamon, and salt. Add the melted butter to the flour mixture. Mix with a fork until the mixture is combined. Set aside while you prepare the peaches.
- In a medium bowl, combine sliced and drained peaches, sugar, cinnamon, and nutmeg. Set aside while you prepare the cheesecake.
- Using an electric mixer or a stand mixer fitted with a whisk attachment beat the cream cheese until smooth and creamy.
- Add the sugar. Continue to beat until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Add in the sour cream and vanilla. Blend in until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- With the mixer on low, add in eggs, one at a time, until fully incorporated, scraping the sides and bottom of the bowl after each addition.
- Pour half of the filling onto the crust. Top with half of the streusel mixture and half of the peach mixture. Pour the remaining cheesecake batter over the top.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour hot water into the larger pan, 3-4 inches deep, or about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- Bake until the top of the cheesecake turns golden, about 65-75 minutes (up to 90 minutes). The center will still be slightly jiggly.
- Remove from the oven and out of the roasting pan. Let the cheesecake cool on a wire rack to room temperature. Then, transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- When ready, top the chilled cheesecake with the remaining streusel topping and peaches. Slice and serve.
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What the Test Kitchen had to say about this recipe:
This cheesecake is so impressive! I would definitely recommend making this for guests! The peaches and the streusel pair so perfectly with the creamy cheesecake. We used canned peaches so you can enjoy this all year long!
This cheesecake is SO creamy and flavorful. I love the extra crunch from the streusel and that it is not only on the top but layered in between the cheesecake with the peaches!
This is amazing! I can't get enough of the peaches. The sweetness of the peaches pairs well with cinnamon and nutmeg. The flavors complement the smooth and creamy cheesecake so well.
The filling is rich and luscious, and the spiced peaches add a great flavor and texture! The crust is subtly sweet and pairs very well with the crumble and the dish over all!
SO delicious, that creamy rich cheesecake is complemented perfectly by that crumble and spiced peach slices. This is a definite must-try!
This is such a great combo of peach cobbler and cheesecake. Even though there are separate components to put together, they each are simple to make. I love the crunch of the streusel, the creaminess of the cheesecake, and the sweetness of the peaches.