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Warm-Weather Delight Peach Crumb Cheesecake
Dive into heaven with this smooth peach crumb cheesecake. My folks can't get enough of it whenever I whip it up. The way those sweet roasted peaches mix with the creamy cheese layer and that buttery crumb top makes something truly special. I've tried it tons of times with both in-season peaches and ones I've saved in the freezer for winter.
Why This Cheesecake Stands Out
This dessert works its wonders in stages. The base of graham crackers turns out just right - crisp but not hard. Then comes the creamiest cheese filling you'll taste, dotted with juicy sweet-tart roasted peaches. The finishing touch is that amazing butter crumb layer on top giving you the perfect bit of crunch. You'll see - everyone will want to know how you made it.
All Your Ingredients
- Base: 2 cups crushed graham crackers, 1/8 cup brown sugar (light), 1/2 tsp cinnamon, 6 tbsp melted unsalted butter (smooth and golden).
- Fruit: 2 x 1lb packs thawed frozen peaches, 1 tbsp juice from lemon, 1/4 cup brown sugar (light or dark), 1/4 cup white sugar, 2 tsp cornstarch (helps thicken).
- Topping: 8 tbsp smooth melted unsalted butter, 1 1/3 cup flour, 1/2 cup light brown sugar, 1/4 cup white sugar, 1 1/2 tsp cinnamon.
- Cheese Mixture: 24 oz softened cream cheese (room temp), 1 cup white sugar, 1 1/2 tsp flour or cornstarch, 3 large eggs (room temp), 3/4 cup sour cream, 2 tsp vanilla extract.
Step By Step Guide
- Get The Base Ready
- Mix crushed graham crackers, brown sugar, cinnamon, and melted butter. Push firmly into an 8" springform pan and cook at 350°F (175°C) for 10 minutes. Turn heat down to 325°F (163°C).
- Fix Up The Peaches
- Stir peaches with lemon juice, both sugars, and cornstarch. Cut some in half for different textures.
- Create The Topping
- Stir together melted butter, flour, both sugars, and cinnamon in a small bowl. Mix until you get crumbles and put aside.
- Mix The Cheese Filling
- Whip cream cheese until it's smooth. Add sugar, then flour or cornstarch. Add eggs one at a time on low. Fold in sour cream and vanilla extract.
- Put It All Together
- Pour half the cheese mix onto the crust. Add peaches and crumb, then the rest of the filling, saving some bits for after baking.
- Cook The Cheesecake
- Wrap the pan in foil and set in a water bath. Bake at 325°F (163°C) for 90 minutes. Cool slowly by opening the oven door a bit for 30 minutes.
- Top It Off And Serve
- Roast leftover peaches at 400°F (204°C) for 12-15 minutes. Warm the crumb mix briefly and scatter on the cooled cheesecake. Serve with whipped cream if you want.
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A Showstopper For Any Occasion
This cheesecake has turned into my go-to treat for family events. There's just something about peaches mixed with cream cheese that brings everyone together. I love seeing people's reactions when they take that first bite. It's fancy enough for birthdays but easy enough to make on a random weekend. And guess what? It tastes even better the day after if you can stop yourself from eating it all at once.
Frequently Asked Questions
- → Can fresh peaches replace frozen ones?
Absolutely! Fresh peaches work fine when they're in season. Pick ones that are firm and ripe. Use about 2 pounds, peel and slice them. Baking times won't change.
- → Why use a water bath for cheesecake?
A water bath evenly bakes cheesecake and stops cracks. Moist oven air keeps it smooth and creamy. Wrap your pan tightly in foil to block water seepage.
- → How do I know the cheesecake is ready?
Check for firmness at the edges but a gentle jiggle in the center when shaken. Keep the oven closed during baking to avoid cracks or sinking.
- → Can I prep this dessert in advance?
It’s great to make ahead. Chill it for 6 hours minimum, ideally overnight. Prepare it 2 days early, but save the crumb toppings and roasted peaches until serving.
- → What’s the best way to store cheesecake leftovers?
Cover and refrigerate leftovers for up to 5 days. The crust softens slightly over time. Bring slices to room temp for 15 minutes to enjoy their best flavor.