Peach Crumb Cheesecake (Printable Version)
Rich cheesecake loaded with peaches and topped with golden crumbs. Creamy layers of flavor in every bite.
# What You'll Need:
01 -
2 pounds of frozen peaches, thawed.
02 -
1/8 cup of light brown sugar.
03 -
1/2 teaspoon of ground cinnamon.
04 -
6 tablespoons of melted, unsalted butter.
05 -
1 tablespoon of lemon juice.
06 -
1/4 cup of granulated sugar.
07 -
1/4 cup of either light or dark brown sugar.
08 -
2 teaspoons of cornstarch.
09 -
8 tablespoons of melted butter.
10 -
2 cups of finely crushed graham crackers.
11 -
1/2 cup of light brown sugar.
12 -
1 1/2 teaspoons of cinnamon powder.
13 -
1 1/3 cups of all-purpose flour.
14 -
1/4 cup of granulated sugar.
15 -
3 large eggs at room temperature.
16 -
24 ounces of softened cream cheese.
17 -
1 cup of granulated sugar.
18 -
1 1/2 teaspoons of cornstarch or flour.
19 -
3/4 cup of sour cream.
20 -
2 teaspoons of pure vanilla extract.
# Steps to Follow:
01 -
Turn the oven on to 350°F. Line an 8-inch springform pan and grease it well.
02 -
Stir together the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press evenly onto the bottom and sides of the pan. Let it bake for 10 minutes. Drop oven temperature to 325°F after baking.
03 -
Combine the peaches with lemon juice, sugars, and cornstarch. Cut most into halves, keeping a few whole. Set aside when mixed.
04 -
Blend together the flour, sugars, cinnamon, and melted butter. Let it sit aside.
05 -
Beat the cream cheese for about two minutes to make it silky. Gently fold in the sugar and flour. Add the eggs one at a time using a low speed. Finally, mix the vanilla and sour cream in. Don't mix too much.
06 -
In your pan, layer it like this: Half the cheesecake batter, 1/4 of the prepared peaches, 1/4 of the crumb topping, another 1/4 of the peaches, the remaining cheesecake batter, and top with half of the crumb mix. Keep the rest of the peaches and crumbs for later.
07 -
Wrap the base of your springform pan tightly with foil. Place the pan in a bigger roasting pan, and pour hot water until it reaches halfway up the springform pan’s sides.
08 -
Bake it for 90 minutes without opening the oven. After that, slightly crack the oven door and keep it like that for another 30 minutes. Then, let it cool completely at room temperature for 30 minutes before refrigerating for 6 hours or overnight.
09 -
After letting it rest for 30-45 minutes, roast the leftover peaches in a 400°F oven for about 12-15 minutes. Microwave the leftover crumbs for 45 seconds to warm them. Top the cheesecake with the roasted peaches and crumb before serving.
# Additional Notes:
01 -
This dessert layers creamy cheesecake with juicy peaches and a buttery crumb. Using a water bath makes it smooth and prevents cracks. Works great with either fresh or frozen peaches.