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Peach Crumble Cheesecake Recipe

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4.3 from 78 reviews

  • Author: Amina
  • Total Time: 2 hours 30 minutes plus 6 hours chilling
  • Yield: 12 servings

Description

This Peach Crumble Cheesecake combines juicy baked peaches with a creamy, rich cream cheese filling and a crunchy cookie crust topped with a buttery crumble. The peaches are gently baked to bring out their sweetness and combined with cinnamon for a warm, comforting flavor. The cheesecake is baked in a water bath to ensure a smooth and creamy texture. Perfect for dessert lovers looking for a fruity twist on classic cheesecake.

Ingredients

Peaches

  • 8 slightly under ripe peaches
  • 4 tbsp granulated sugar
  • 1 1/4 tsp ground cinnamon

Crumble

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter

Cheesecake Filling

  • 800 g full fat cream cheese (room temperature)
  • 250 g granulated sugar
  • 200 g sour cream 18% (room temperature)
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs

Instructions

  1. Prepare Peaches: Preheat the oven to 205ºC (400ºF) conventional. Line a baking sheet with baking paper. Slice peaches into wedges and toss with granulated sugar and cinnamon until evenly coated. Spread in one layer on the baking sheet and bake for 15 minutes or until fork tender. Let cool on baking sheet.
  2. Make Crumble: In a bowl, combine all-purpose flour and dark brown sugar. Melt butter and pour over the flour mixture. Mix with a fork until a crumbly texture forms and no dry flour remains. Set aside.
  3. Prepare Cookie Crust: Reduce oven temperature to 160ºC (325ºF). Line a 23 cm (9-inch) springform pan with parchment paper on the bottom. In a food processor, blend the digestive or graham crackers with granulated sugar to a fine sand texture. Melt butter and add to the processor, blend to combine. Press the mixture evenly into the bottom and up the sides of the pan using the bottom of a glass. Bake for 10 minutes, then cool until touch-cool. Keep oven on.
  4. Make Cheesecake Batter: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese for 1 minute on low speed. Add granulated sugar and mix for an additional minute, scraping down the bowl sides. In a small bowl, combine sour cream and cornstarch until smooth, then add with vanilla extract to the cream cheese mixture and mix on low speed until combined. Add eggs two at a time, mixing on low speed after each addition until combined. Scrape down the sides and final mix until smooth.
  5. Assemble Cheesecake: Pour half the cheesecake batter into the cooled crust and level the surface. Layer half of the baked peaches evenly on top. Pour the remaining batter over the peaches and smooth out. Add the remaining peaches in an even layer, then sprinkle the crumble topping evenly over everything.
  6. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10-inch) cake pan, then place that in a larger roasting pan. Pour hot water into the roasting pan until it reaches two-thirds up the sides of the cake pan, taking care not to let any water seep into the crust. Alternatively, wrap the springform pan tightly with triple layers of aluminum foil to seal it from water before placing in the water bath.
  7. Bake Cheesecake: Bake for 1 hour and 25-35 minutes. At the end of baking time, gently shake the tray—the center should still have a small wobble.
  8. Cool Cheesecake in Oven: Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  9. Remove and Cool: Remove cheesecake from the oven and water bath, unwrap foil if used, and place on a cooling rack. Allow cheesecake to cool completely to room temperature for about 1 hour.
  10. Chill: Refrigerate the cheesecake for at least 6 hours or preferably overnight to set fully before serving.

Notes

  • Using slightly under ripe peaches helps them hold their shape better while baking.
  • Make sure cream cheese and sour cream are at room temperature to avoid lumps in the batter.
  • Press the crust firmly to avoid cracks and a crumbly base.
  • The water bath prevents cracks and ensures even baking by providing gentle, moist heat.
  • Allow the cheesecake to cool slowly inside the oven to reduce shrinkage and cracking.
  • If wrapping the pan in foil for the water bath, make sure the seal is tight to prevent water from leaking in.
  • The cheesecake will have the best texture and flavor if chilled overnight.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/peach-crumble-cheesecake-recipe/