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
