Description
This creamy baked cheesecake is topped with fresh, juicy peaches and a buttery oat crumble. A dreamy summer dessert that’s perfect for gatherings or make-ahead treats.
Ingredients
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
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
Make the cheesecake layer: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream gently.
Pour the cheesecake mixture over the crust. Smooth the top and bake for 50–60 minutes, until the center is set and slightly golden.
Make the peach topping: Toss diced peaches with brown sugar and lemon juice.
Make the crumb topping: Combine flour, oats, and cold butter. Cut in with a fork or pastry cutter until crumbly.
Let cheesecake cool for 10 minutes. Spread peach mixture over the top, then sprinkle with the crumb topping.
Return to oven for another 15 minutes to set the topping.
Cool completely, then chill for at least 4 hours before slicing and serving.
Notes
Use canned (drained) or thawed frozen peaches when fresh are out of season.
Add cinnamon or cardamom to the peaches for warm spice.
Mix chopped pecans or almonds into the crumb for added crunch.
Swap vanilla wafers for a twist on the crust.
Lighten it up with low-fat cream cheese and sour cream.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
