Name: Delicious Peach Crumb Cheesecake
Ingredients: Crust: 2 cups graham cracker crumbs – Provides a sweet and crunchy base.; 1/8 cup light brown sugar – Adds a hint of caramel flavor.; 1/2 tsp cinnamon – Offers warmth and spice to the crust.; 6 tbsp melted unsalted butter – Binds the crumbs together to form a solid crust.; Peaches: 2 bags (1 lb each) of defrosted frozen peaches – Juicy and flavorful, key to the dish.; 1 tbsp lemon juice – Enhances freshness and balances sweetness.; 1/4 cup light or dark brown sugar – Sweetens the peaches for roasting.; 1/4 cup granulated sugar – Adjusts sweetness and caramelizes during baking.; 2 tsp cornstarch – Acts as a thickening agent for the peach mixture.; Crumb Topping: 8 tbsp melted unsalted butter – Adds richness and binds the topping.; 1 1/3 cup flour – Provides structure to the crumb topping.; 1/2 cup light brown sugar – Introduces a sweet, caramelized flavor.; 1/4 cup granulated sugar – Enhances sweetness in the topping.; 1 1/2 tsp cinnamon – Infuses the topping with aromatic warmth.; Cheesecake Filling: 24 oz. softened cream cheese – Forms the creamy base of the filling.; 1 cup granulated sugar – Sweetens the cheesecake filling.; 1 1/2 tsp flour or cornstarch – Helps in stabilizing the filling during baking.; 3 large eggs (room temp) – Creates a rich texture and binds the filling.; 3/4 cup sour cream – Adds creaminess and a hint of tanginess.; 2 tsp vanilla extract – Enhances flavor depth.

Description

Indulge in a creamy cheesecake layered with sweet roasted peaches and a buttery crumb topping—a delightful dessert for any occasion.

Ingredients

Scale

Crust:
- 2 cups graham cracker crumbs – Provides a sweet and crunchy base.
- 1/8 cup light brown sugar – Adds a hint of caramel flavor.
- 1/2 tsp cinnamon – Offers warmth and spice to the crust.
- 6 tbsp melted unsalted butter – Binds the crumbs together to form a solid crust.
Peaches:
- 2 bags (1 lb each) of defrosted frozen peaches – Juicy and flavorful, key to the dish.
- 1 tbsp lemon juice – Enhances freshness and balances sweetness.
- 1/4 cup light or dark brown sugar – Sweetens the peaches for roasting.
- 1/4 cup granulated sugar – Adjusts sweetness and caramelizes during baking.
- 2 tsp cornstarch – Acts as a thickening agent for the peach mixture.
Crumb Topping:
- 8 tbsp melted unsalted butter – Adds richness and binds the topping.
- 1 1/3 cup flour – Provides structure to the crumb topping.
- 1/2 cup light brown sugar – Introduces a sweet, caramelized flavor.
- 1/4 cup granulated sugar – Enhances sweetness in the topping.
- 1 1/2 tsp cinnamon – Infuses the topping with aromatic warmth.
Cheesecake Filling:
- 24 oz. softened cream cheese – Forms the creamy base of the filling.
- 1 cup granulated sugar – Sweetens the cheesecake filling.
- 1 1/2 tsp flour or cornstarch – Helps in stabilizing the filling during baking.
- 3 large eggs (room temp) – Creates a rich texture and binds the filling.
- 3/4 cup sour cream – Adds creaminess and a hint of tanginess.
- 2 tsp vanilla extract – Enhances flavor depth.

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8” springform pan with parchment paper, greasing the edges lightly.
Prepare the crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1/8 cup light brown sugar, 1/2 tsp cinnamon, and 6 tbsp melted unsalted butter. Mix until well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then reduce the temperature to 325°F (163°C).
Toss the peaches: While the crust bakes, prepare the peaches. In a large bowl, mix 2 bags (1 lb each) of defrosted frozen peaches with 1 tbsp lemon juice, 1/4 cup light or dark brown sugar, 1/4 cup granulated sugar, and 2 tsp cornstarch. Stir gently to coat the peaches without breaking them.
Make the crumb topping: In another bowl, combine 8 tbsp melted unsalted butter, 1 1/3 cup flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, and 1 1/2 tsp cinnamon. Mix until a crumbly texture forms, then set aside.
Prepare the cheesecake filling: In a large mixing bowl, beat 24 oz. softened cream cheese until smooth. Gradually add in 1 cup granulated sugar, 1 1/2 tsp flour or cornstarch, 3 large eggs (room temp), 3/4 cup sour cream, and 2 tsp vanilla extract. Continue beating until creamy and well combined.
Layer the cheesecake: Pour half of the cheesecake filling into the prepared crust, smooth it out, then evenly sprinkle half of the tossed peaches on top. Follow this with half of the crumb topping. Repeat these layers with the remaining filling, peaches, and topping.
Bake the cheesecake: Carefully place the springform pan in a larger baking dish filled with hot water (creating a water bath). This ensures even baking and helps prevent cracks. Bake for approximately 90 minutes or until the center is set but still has a slight jiggle. Once done, turn off the oven and allow the cheesecake to cool inside for about an hour.
Chill the cheesecake: After cooling, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and chill in the refrigerator for at least 6 hours or overnight for best results.
Prepare for serving: Before serving, take any remaining peaches and roast them in the oven to enhance their flavor. Heat the crumb topping mixture in the microwave for a few seconds to warm it up.
Serve and enjoy: Top the cheesecake with the roasted peaches and sprinkle the warmed crumb topping on top. Slice and serve with a dollop of whipped cream for an extra indulgence. Enjoy your scrumptious Peach Crumb Cheesecake!