Why You’ll Love This Recipe
I love how this dessert brings together the best parts of a peach pie, cheesecake, and crumb cake in one dreamy slice. The juicy peaches add a bright burst of flavor that balances the richness of the cream cheese, while the crumb topping adds the perfect crunch. It’s ideal for celebrations, holidays, or just when I’m in the mood to treat myself to something truly special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
-
graham cracker crumbs
-
granulated sugar
-
melted butter
For the cheesecake filling:
-
cream cheese (softened)
-
granulated sugar
-
eggs
-
vanilla extract
-
sour cream
For the peach layer:
-
fresh or canned peaches (sliced or chopped)
-
cornstarch
-
brown sugar
-
cinnamon
For the crumb topping:
-
all-purpose flour
-
brown sugar
-
granulated sugar
-
cinnamon
-
butter (cold and cubed)
Directions
-
I preheat the oven to 325°F (163°C) and grease a springform pan.
-
I mix graham cracker crumbs, sugar, and melted butter for the crust, press it firmly into the bottom of the pan, and bake it for 8–10 minutes.
-
In a large bowl, I beat the cream cheese and sugar until smooth. Then I add the eggs one at a time, followed by vanilla and sour cream, mixing until just combined.
-
I pour the cheesecake filling over the cooled crust.
-
For the peach layer, I toss the peaches with cornstarch, brown sugar, and cinnamon, then spoon them evenly over the cheesecake batter.
-
For the crumb topping, I mix flour, sugars, and cinnamon, then cut in the cold butter until the mixture is crumbly. I sprinkle this over the peaches.
-
I bake the cheesecake for 55–65 minutes, or until the center is set but slightly jiggly.
-
I cool it completely, then refrigerate for at least 4 hours (overnight is best) before slicing.
Servings and timing
This cheesecake serves about 12 slices. It takes around 25 minutes to prep, 55–65 minutes to bake, and at least 4 hours to chill, so I usually plan for about 6 hours total.
Variations
Sometimes I add a drizzle of caramel sauce on top for extra indulgence, or mix a little almond extract into the peach layer for a twist. If I’m using canned peaches, I make sure they’re well-drained and patted dry. I’ve also used a shortbread crust instead of graham crackers for a more buttery base. And for a lighter version, I use reduced-fat cream cheese and Greek yogurt in place of sour cream.
Storage/Reheating
I store the cheesecake in the fridge, covered, for up to 5 days. It also freezes beautifully—I wrap individual slices and freeze them for up to 2 months. When I want to serve, I let it thaw in the fridge overnight or for a few hours on the counter. I don’t reheat this dessert; it’s best served chilled or at room temperature.
FAQs
Can I use frozen peaches?
Yes, I thaw them completely and pat them dry to avoid adding too much moisture to the cheesecake.
How do I know when the cheesecake is done?
I check that the edges are set and the center still has a slight wobble. It firms up as it cools and chills in the fridge.
Can I skip the crumb topping?
I can, but the crumb adds a fantastic texture contrast. If I skip it, I like to top the cheesecake with whipped cream or a peach glaze instead.
Do I have to use a springform pan?
It’s best for easy release, but if I don’t have one, I line a deep baking dish with parchment and leave enough overhang to lift the cheesecake out once it cools.
Can I make this ahead of time?
Yes, I usually make it the night before and let it chill overnight. It tastes even better the next day.
Conclusion
This decadent peach crumb cheesecake delight is everything I want in a dessert—creamy, crunchy, fruity, and totally indulgent. It’s the perfect way to celebrate fresh peaches or enjoy a slice of summer any time of year. Whether I’m serving it at a gathering or just treating myself, it never fails to impress.
Print
Decadent Peach Crumb Cheesecake Delight
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This rich and creamy cheesecake is layered with sweet peaches and a buttery crumb topping—an irresistible dessert that’s as dreamy as it sounds.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
For the Peach Layer:
2 cups fresh or canned peaches, diced (drained if using canned)
1 tbsp cornstarch
2 tbsp brown sugar
1/2 tsp cinnamon
Juice of 1/2 lemon
For the Crumb Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
6 tbsp cold butter, cubed
Instructions
Preheat oven to 325°F (163°C). Line a 9×9-inch baking dish or springform pan with parchment paper.
Make the crust:
Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool.
Make the filling:
Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well. Stir in sour cream and vanilla. Pour over crust.
Prepare peach layer:
In a bowl, toss peaches with cornstarch, brown sugar, cinnamon, and lemon juice. Spoon evenly over cheesecake filling.
Make crumb topping:
Combine flour, sugars, and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the peach layer.
Bake:
Bake for 45–55 minutes, or until center is set and crumbs are golden. Let cool to room temperature, then chill for at least 4 hours (overnight is best).
Serve:
Slice and serve chilled. Optional: top with whipped cream or a drizzle of caramel sauce.
Notes
Use firm, ripe peaches for best texture.
This dessert can be made up to 2 days in advance and stored refrigerated.
Freezes well (wrap tightly before freezing and thaw in fridge).
For a shortcut, use store-bought peach pie filling in place of fresh.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
