The Peach Crumble Cheesecake Recipe is a glorious fusion of creamy cheesecake, juicy baked peaches, and a satisfyingly crunchy crumble that feels like a warm hug in every bite. This dessert takes the classic cheesecake to a whole new level by layering in tender, spiced peaches and a buttery crumble topping that adds texture and a touch of sweetness. Whether you’re celebrating a special occasion or simply craving something comfortingly decadent, this Peach Crumble Cheesecake Recipe is a showstopper that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows a dessert in a silver springform pan with three layers. The bottom layer is a brown crumbly crust pressed along the edges. The middle layer is a smooth, creamy white filling evenly spread inside the crust. On top, there are many slices of cooked peach arranged in a scattered way, their colors ranging from golden yellow to reddish brown, with a shiny, slightly glazed look. The pan sits on brown parchment paper on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, accessible ingredients is key to creating this stunning Peach Crumble Cheesecake Recipe. Each component plays an essential role in balancing flavor and texture — from the naturally sweet peaches to the creamy richness of the cheesecake and buttery crunch of the crumble.

Peaches: Slightly under ripe for the perfect balance of sweetness and firmness when baked.
Granulated sugar: Sweetens the peaches and the cheesecake filling without overpowering.
Ground cinnamon: Adds warm, cozy spice that complements the peaches beautifully.
All-purpose flour: Binds the crumble topping and adds structure to the crust.
Dark brown sugar: Offers deep caramel notes to the crumble topping.
Butter: Gives richness to the crust and crumble, creating that irresistible melt-in-your-mouth texture.
Digestive or graham crackers: Crushed to form a buttery, crunchy base for the cheesecake.
Full fat cream cheese: The star of the cheesecake filling, bringing smooth richness and tang.
Sour cream (18% fat): Adds creaminess and a subtle tang, balancing the sweetness.
Cornstarch: Stabilizes the cheesecake for the perfect creamy yet firm texture.
Vanilla extract: A classic flavor enhancer that ties all elements together beautifully.
Large eggs: Provide structure and help the filling set perfectly.

How to Make Peach Crumble Cheesecake Recipe

Step 1: Prepare the Peaches

Start by preheating your oven to 205ºC (400ºF) and lining a baking sheet with parchment paper. Slice your peaches into wedges, then toss them with granulated sugar and cinnamon until evenly coated. Spread them out on the sheet and bake for about 15 minutes or until tender and fragrant. This roasting step intensifies their natural sweetness and softens them just right, ideal for layering in your cheesecake.

Step 2: Make the Crumble Topping

While the peaches cool, mix together the all-purpose flour and dark brown sugar in a bowl. Melt the butter and pour it over the dry ingredients, then blend everything using a fork until crumbs form and no dry bits remain. This buttery crumble will add a delightful crunch and a hint of caramel flavor on top of your finished cheesecake.

Step 3: Prepare the Cookie Crust

Reduce the oven temperature to 160ºC (325ºF). In a food processor, combine the digestive or graham crackers with granulated sugar, then pulse until you get a fine sand-like texture. Melt the butter and add it in, pulsing again to combine thoroughly. Press this mixture firmly into the bottom and sides of a 23 cm (9-inch) springform pan lined with parchment paper. Bake for 10 minutes, then allow it to cool completely. This crust forms a sturdy, buttery foundation to support the creamy cheesecake and juicy peaches.

Step 4: Make the Cheesecake Filling

Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for one minute until smooth. Gradually add the granulated sugar, scraping down the sides to incorporate everything evenly. In a separate bowl, whisk together the sour cream and cornstarch until smooth, then add this mixture to the cream cheese along with the vanilla extract. Continue mixing on low speed until combined.

Next, add the eggs two at a time, mixing gently between additions to avoid incorporating too much air. Scrape the bowl’s edges after all the eggs are in and give it one last gentle mix for a silky, homogenous filling.

Step 5: Assemble the Peach Crumble Cheesecake Recipe

Pour half of the cheesecake batter into the cooled crust and spread it out evenly. Layer half of the roasted peaches on top carefully, then add the remaining cheesecake batter, smoothing it gently. Place the remaining peaches in an even layer, then sprinkle the crumble topping over the whole cake. This layered assembly ensures every bite delivers creaminess, fruitiness, and crunch in perfect harmony.

Step 6: Bake the Cheesecake

Prepare a water bath to keep your cheesecake moist and prevent cracking. Place your springform pan in a larger cake pan, then fill the outer pan with hot water about two-thirds up the side of the cheesecake pan. If you prefer, wrap the springform pan in a triple layer of aluminum foil to seal out moisture before placing it in the water bath.

Bake the cheesecake at 160ºC (325ºF) for about 1 hour and 25–35 minutes. The cheesecake should still have a slight wobble in the center when done. Turn off the oven and leave the door slightly open, allowing it to cool slowly for one hour, which helps prevent cracks.

Step 7: Cool and Chill

Remove the cheesecake from the oven and water bath, unwrap any foil if used, and set it on a cooling rack for about an hour until it reaches room temperature. Afterward, place the cheesecake in the refrigerator for at least six hours or overnight to fully set. This resting time allows the flavors to meld beautifully and the texture to firm up to that perfect creamy consistency.

How to Serve Peach Crumble Cheesecake Recipe

The image shows a slice of crumb-topped pie on a white plate with a silver fork next to it. The pie has three layers: a golden-brown crumbly top layer, a white creamy middle layer with pieces of yellow fruit inside, and a light brown crust at the bottom that also goes around the edges. The background is a white marbled surface, and a woman's hand is not visible but implied by the closely placed fork ready to eat. The colors are warm and soft with a focus on the textures of the crumb topping and the smooth cream filling. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add an elegant finishing touch by topping your Peach Crumble Cheesecake with a few fresh peach slices or a light dusting of cinnamon. A dollop of whipped cream or a drizzle of honey can also elevate the presentation and add a little extra sweetness and creaminess.

Side Dishes

This cheesecake pairs wonderfully with a simple bowl of fresh berries or a scoop of vanilla bean ice cream. The cool, fruity sides perfectly complement the warm, spiced peaches and creamy richness of the cheesecake.

Creative Ways to Present

For a show-stopping dessert platter, serve individual cheesecake slices with a sprig of mint and edible flowers for color and vibrancy. Alternatively, turn this into a layered trifle by cubing leftover cheesecake and layering with whipped cream and fresh peaches in clear glasses—perfect for casual gatherings and families.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Peach Crumble Cheesecake Recipe covered tightly in the refrigerator for up to 4 days. This will preserve its creamy texture and protect it from absorbing other fridge odors. It’s best enjoyed chilled and fresh.

Freezing

You can freeze leftover cheesecake for up to one month. Wrap it securely in plastic wrap and then aluminum foil to avoid freezer burn. Thaw it overnight in the refrigerator before serving to maintain its creamy texture and fresh flavor.

Reheating

Since this cheesecake is best served chilled, reheating is generally not recommended. However, if you prefer it slightly warm, allow slices to come to room temperature for about 20 minutes before serving to enhance the flavor without compromising texture.

FAQs

Can I use canned peaches instead of fresh?

Fresh peaches offer the best texture and flavor for this Peach Crumble Cheesecake Recipe, but if you only have canned, be sure to drain them well and adjust the sugar accordingly since canned peaches can be sweeter and softer.

What can I substitute for digestive or graham crackers?

If you can’t find digestive or graham crackers, crushed vanilla wafers or shortbread cookies work beautifully for the crust, providing a buttery and slightly sweet base.

Why is the water bath important for baking cheesecake?

The water bath helps maintain a gentle and even heat around the cheesecake, preventing cracks and ensuring the filling sets with a smooth, creamy texture.

Can I make this Peach Crumble Cheesecake Recipe dairy-free?

While it’s tricky to replicate the exact richness, using dairy-free cream cheese and butter substitutes can work. Just be aware the flavor and texture will differ slightly from the original.

How do I know when the cheesecake is done baking?

The cheesecake should have a slight wobble in the center when you gently shake the pan. This indicates it’s baked through but still creamy and will set perfectly as it cools.

Final Thoughts

There’s nothing quite like the joy of making and sharing this Peach Crumble Cheesecake Recipe with friends and family. With its layers of creamy cheesecake, warm baked peaches, and buttery crumble, it’s a dessert that feels both special and comforting at the same time. So go ahead, dive in, and enjoy every delicious, dreamy bite—you’re going to love it!