Description
A delicious peach crumble cheesecake combining the creamy texture of cheesecake with the sweet tang of baked peaches and a crunchy crumble topping.
Ingredients
Scale
- 8 slightly under ripe peaches
- 4 tbsp granulated sugar
- 1 1/4 tsp ground cinnamon
- 1 cup all-purpose flour
- 6.5 tbsp dark brown sugar
- 5 tbsp butter
- 2 cups digestive or graham crackers
- 2 tbsp granulated sugar
- 5 tbsp butter
- 28 oz full-fat cream cheese, room temperature
- 1 1/4 cup granulated sugar
- 3/4 cup + 1 tbsp sour cream (18%), room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Slice the peaches into wedges and toss with sugar and cinnamon until evenly coated. Spread them in a single layer and bake for 15 minutes, until fork-tender. Let cool while preparing the crust and filling.
- In a bowl, mix flour and brown sugar. Melt butter and pour over the mixture. Use a fork to combine until a crumbly texture forms with no dry flour remaining. Set aside.
- Preheat oven to 325°F (160°C). Line a 9-inch (23 cm) springform pan with parchment paper. In a food processor, pulse the cookies and sugar until fine and sandy. Add melted butter and blend again until combined. Press the mixture evenly into the pan and slightly up the sides. Bake for 10 minutes, then cool completely.
- Using a hand or stand mixer with a paddle attachment, beat the cream cheese on low speed for 1 minute. Add sugar and mix for another minute, scraping the bowl as needed. In a small bowl, combine sour cream and cornstarch, then mix into the cream cheese along with vanilla extract. Beat until smooth. Add eggs two at a time, mixing gently after each addition. Scrape the sides and mix once more to ensure everything is fully incorporated.
- Pour half of the cheesecake batter over the cooled crust. Layer half of the baked peaches evenly on top. Pour the remaining cheesecake batter over the peaches, then top with the remaining peaches and finally sprinkle the crumble over everything.
- Boil water and place the springform pan in a larger 10-inch (25 cm) cake pan. Fill the outer pan with hot water 2/3 up the side to create a water bath. Alternatively, wrap the springform pan in triple layers of foil to prevent leaks. Bake for 1 hour and 25–35 minutes, until the center has a slight wobble.
- Turn off the oven and slightly open the door, letting the cheesecake cool inside for 1 hour. Remove from oven and water bath, then cool on a wire rack for 1 hour to room temperature. Refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- Use slightly under ripe peaches for better texture.
- Ensure all ingredients are at room temperature for a smoother filling.
- Chilling overnight enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg