Peach Crumble Cheesecake
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.
Servings: 12 pieces
Calories: 614kcal
Ingredients
Crust
- 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
Streusel
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
Peaches
- 1 can (29 ounces) sliced peaches in heavy syrup, drained
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
Cheesecake
- 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
Instructions
Crust
- 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.
Streusel
- 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.
Peaches
- In a medium bowl, combine sliced and drained peaches, sugar, cinnamon, and nutmeg. Set aside while you prepare the cheesecake.
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.
Assembly
- When ready, top the chilled cheesecake with the remaining streusel topping and peaches. Slice and serve.
Notes
*If preferred, bake the flour ahead of time, before mixing together the streusel. Place it on a parchment paper-lined baking sheet and bake it for 10 minutes at 350°F.
Nutrition
Serving: 1piece | Calories: 614kcal