Description: Indulge in the ultimate summer dessert with this Peach Crumb Cheesecake! A symphony of flavors and textures awaits you: a buttery graham cracker crust, a luscious cream cheese filling, a vibrant layer of sweet and tangy peaches, and a delightful crumb topping that adds the perfect crunch. This cheesecake is not only incredibly delicious but also a showstopper that will impress your family and friends. Get ready to experience a dessert that will leave you craving more!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Layer:
- Two 8-ounce packages cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Peach Filling:
- 2 cups fresh peaches, peeled and diced (about 3-4 medium peaches)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons (2 ounces) unsalted butter, melted
Preparation:
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (163°C). This lower temperature is key to preventing the cheesecake from cracking. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to press it evenly to create a solid base for the cheesecake. Bake the crust for 8 minutes. This will help it set and prevent it from becoming soggy. Remove the pan from the oven and let the crust cool completely while you prepare the cheesecake filling.
Step 2: Make the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy. Make sure there are no lumps. This is a crucial step for achieving that silky cheesecake texture. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air into the batter, which can cause the cheesecake to puff up and crack during baking. Stir in the sour cream and vanilla extract until just combined. The sour cream adds a subtle tang and richness to the cheesecake.
Step 3: Prepare the Flavorful Peach Filling
In a medium saucepan, combine the diced peaches, granulated sugar, cornstarch, ground cinnamon, and lemon juice. Stir well to ensure the cornstarch is evenly distributed. This will prevent lumps from forming in the filling. Cook the mixture over medium heat, stirring constantly, until the peaches have softened and the filling has thickened slightly, about 5-7 minutes. The peaches should be tender but still retain some of their shape. Remove the saucepan from the heat and let the peach filling cool slightly while you assemble the cheesecake.
Step 4: Create the Delicious Crumb Topping
In a separate bowl, whisk together the all-purpose flour, packed light brown sugar, and ground cinnamon. Add the melted butter and stir until the mixture forms coarse crumbs. The brown sugar adds a caramel-like flavor to the topping, and the cinnamon complements the peaches beautifully.
Step 5: Assemble and Bake the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Gently spoon the peach filling over the cheesecake layer, distributing it evenly. Sprinkle the crumb topping evenly over the peach filling. Bake in the preheated oven for 45-50 minutes, or until the center of the cheesecake is almost set but still has a slight jiggle. To prevent cracking, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This allows the cheesecake to cool gradually, which minimizes the risk of cracking. Remove the cheesecake from the oven and let it cool completely at room temperature.
Step 6: Chill and Serve
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor. Before serving, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.
Why You Will Love This Recipe
This Peach Crumb Cheesecake is a symphony of flavors and textures that will delight your taste buds. The creamy cheesecake filling is perfectly balanced by the sweet and tangy peach filling, while the buttery crumb topping adds a delightful crunch. The combination of a buttery graham cracker crust, a velvety cheesecake layer, a fresh peach filling, and a golden crumb topping makes this the perfect dessert for any occasion!
Serving Suggestions:
- Serve chilled as is for a classic and satisfying dessert.
- Garnish with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- Drizzle with caramel sauce or a sprinkle of cinnamon for added flavor.
- Serve with fresh peach slices or a sprig of mint for a beautiful presentation.
- Pair with a glass of sweet dessert wine or a cup of coffee for the perfect ending to a meal.
Tips:
- Make sure your cream cheese is softened to room temperature before mixing. This will ensure a smooth and lump-free cheesecake filling.
- Don’t overmix the cheesecake batter, as this can incorporate too much air and cause the cheesecake to crack.
- Use fresh, ripe peaches for the best flavor. If fresh peaches are not available, you can use frozen peaches, but be sure to thaw them completely and drain any excess liquid before using.
- If the crumb topping starts to brown too quickly during baking, cover the cheesecake with foil.
- To prevent the cheesecake from sticking to the springform pan, lightly grease the pan with cooking spray before pressing in the graham cracker crust.
- For a cleaner slice, dip a sharp knife in hot water and wipe it clean between slices.
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Chill Time: 4 hours (or overnight)
Total Time: 6 hours 20 minutes (including chilling)
Nutritional Information: (per serving, approximate)
Calories: 450-550 Protein: 6-8 grams Sodium: 200-250 mg
Conclusion
This Peach Crumb Cheesecake is a show-stopping dessert that is sure to impress. The combination of creamy cheesecake, sweet peaches, and crunchy crumb topping is simply irresistible. Whether you’re celebrating a special occasion or just looking for a delicious treat, this cheesecake is the perfect choice. So gather your ingredients, follow the instructions, and get ready to indulge in a slice of heaven!
5 Questions and Answers About This Recipe:
- Can I use canned peaches instead of fresh peaches?
- While fresh peaches are recommended for the best flavor and texture, you can use canned peaches in a pinch. Be sure to drain them well and pat them dry before using to prevent the filling from becoming too watery. You may also want to reduce the amount of sugar in the peach filling, as canned peaches are often packed in syrup.
- Can I make this cheesecake ahead of time?
- Yes, this cheesecake is a great make-ahead dessert! In fact, it’s recommended that you chill the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and develop its flavor. You can store the cheesecake in the refrigerator for up to 3 days.
- Can I freeze this cheesecake?
- Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw the cheesecake in the refrigerator overnight before serving.
- My cheesecake cracked! What did I do wrong?
- Cheesecakes can crack for a variety of reasons, including overbaking, rapid temperature changes, and overmixing the batter. To prevent cracking, be sure to bake the cheesecake at a low temperature (325°F), avoid opening the oven door during baking, and let the cheesecake cool gradually in the oven with the door cracked.
- Can I use a different type of crust?
- Yes, you can use a different type of crust if you prefer. A shortbread crust or a vanilla wafer crust would also be delicious. You can even use a store-bought graham cracker crust to save time.
