Peach Crumb Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it’s indulgent without feeling too heavy. The fresh peaches bring brightness to the rich cream cheese filling, and the crumb topping adds just the right amount of texture and sweetness. It’s a perfect make-ahead dessert for summer gatherings, holidays, or just when I want something special in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

For the cheesecake layer:
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream

For the peach topping:
2 cups fresh peaches, peeled and diced
2 tablespoons brown sugar
1 tablespoon lemon juice

For the crumb topping:
1/2 cup all-purpose flour
1/4 cup rolled oats
1/4 cup cold butter, cubed

directions

1. I preheat the oven to 325°F (163°C), grease a 9-inch springform pan, and line the bottom with parchment paper.

2. To make the crust, I mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. I press it evenly into the bottom of the pan and bake it for 10 minutes. Once done, I let it cool while preparing the filling.

3. In a large bowl, I beat the cream cheese with the sugar and vanilla extract until smooth and fluffy. I add the eggs one at a time, beating well after each, and then gently stir in the sour cream.

4. I pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. I bake the cheesecake for 50–60 minutes until the center is set and the top starts turning lightly golden.

5. While it bakes, I prepare the peach topping by tossing the diced peaches with brown sugar and lemon juice in a small bowl.

6. In another bowl, I make the crumb topping by mixing the flour, oats, and cold butter with a fork or pastry cutter until crumbly.

7. After the initial bake, I let the cheesecake cool for 10 minutes. I carefully spread the peach mixture over the top, then sprinkle the crumb topping evenly over the peaches.

8. I return the cheesecake to the oven for another 15 minutes to set the topping.

9. Once done, I let the cheesecake cool completely at room temperature before refrigerating it for at least 4 hours to chill and set.

Servings and timing

Servings: 8
Prep time: 20 minutes
Cooking time: 75 minutes
Total time: 1 hour 35 minutes
Calories: 345 kcal per serving

Variations

• When fresh peaches aren’t in season, I use drained canned peaches or frozen ones (thawed and patted dry).

• For added crunch, I mix chopped pecans or almonds into the crumb topping.

• I sometimes add a pinch of cinnamon or cardamom to the peach mixture for a hint of spice.

• If I want to lighten the dessert, I use light cream cheese and reduced-fat sour cream.

• I’ve also made this using a vanilla wafer crust for a slightly different flavor base.

storage/reheating

Once cooled and chilled, I store the cheesecake in the fridge, covered tightly, for up to 5 days. It holds up beautifully and tastes even better the next day. For longer storage, I wrap slices individually and freeze them for up to a month. I let them thaw in the fridge overnight before serving. I don’t recommend reheating—this cheesecake is best enjoyed cold or at room temperature.

FAQs

Can I use canned or frozen peaches?

Yes, I’ve made it with both. I just make sure to drain canned peaches well and pat them dry. For frozen, I thaw and drain them before using to prevent excess moisture.

How do I keep the cheesecake from cracking?

I avoid overmixing once the eggs are added and always let it cool gradually. If cracks happen, the peach and crumb topping will cover them up beautifully.

Can I make this ahead of time?

Absolutely. I often bake it a day in advance and chill overnight. The texture and flavor improve after resting in the fridge.

What’s the best way to peel fresh peaches?

I score the bottom of each peach with an “X” and blanch them in boiling water for about 30 seconds, then transfer to an ice bath. The skin slips right off.

Can I use a different fruit?

Yes, I’ve tried this with nectarines, berries, and even apples in the fall. The base cheesecake recipe works well with a variety of toppings.

Conclusion

This Peach Crumb Cheesecake is one of those desserts that always feels like a treat, yet it’s surprisingly easy to make. With its rich filling, fresh peach topping, and buttery oat crumble, it brings the best of summer to every bite. Whether I’m baking for guests or just indulging at home, this cheesecake never disappoints.