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Peach Crumble Cheesecake Close-up of a slice of peach crumble cheesecake showing creamy layers, peach topping, and golden crumble.

Peach Crumble Cheesecake

A creamy Peach Crumble Cheesecake with sweet peaches and a crispy brown sugar crumble. Perfect for summer gatherings, potlucks, and celebrations. Can be made ahead and feeds a crowd.
5 from 1 vote
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Course: Dessert
Cuisine: American, Summer
Keyword: Canned peach cheesecake recipe, Easy peach crumble cheesecake, Julie Marie eats peach crumble cheesecake, Old fashioned peach crumble cheesecake, Peach crumble cheesecake Bars, Peach crumble cheesecake no bake, Peach crumble cheesecake philadelphia, Peach crumble cheesecake recipe
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Chill Time: 6 hours
Total Time: 8 hours
Servings: 16 slices
Calories: 420kcal
Cost: $15

Equipment

  • 1 9-inch springform pan (Wrap in foil for water bath)
  • 2 layers Heavy-duty aluminum foil (Waterproofing springform pan)
  • 1 Large roasting pan (For water bath)
  • 1 Electric mixer (Hand or stand)
  • 1 Wire cooling rack (For cooling cheesecake and crumble)
  • 1 Baking sheet (For crumble topping)
  • 1 Parchment paper (For crumble baking)

Ingredients

Crust:

  • 2 cups Graham cracker crumbs - Can substitute vanilla wafers or cookies
  • ¼ cup Granulated sugar -
  • ½ cup Butter - Melted
  • Pinch Cinnamon - Optional

Cheesecake Filling:

  • 24 oz Cream cheese - Softened
  • 1 cup Granulated sugar -
  • 3 large Eggs - Room temperature
  • 1 teaspoon Vanilla extract -
  • ¼ cup Sour cream -
  • 2 tablespoon All-purpose flour -
  • 2 tablespoon Instant vanilla pudding mix - Optional stabilizer

Peach Layer:

  • 3 cups Fresh peaches - Peeled and sliced or canned
  • ¼ cup Brown sugar -
  • 1 tablespoon Cornstarch - Thickens the peach layer
  • ½ teaspoon Cinnamon -
  • ¼ teaspoon Nutmeg -

Crumble:

  • Pinch Salt -
  • 1 cup All-purpose flour -
  • ½ cup Brown sugar -
  • ½ cup Cold butter - Cubed
  • ½ cup Rolled oats -
  • 1 tablespoon Cornstarch - Optional for extra crisp

Instructions

  • Preheat oven and bake graham cracker crust until firm.
    Pressed graham cracker crust in a round springform pan, ready for cheesecake filling.
  • Beat cream cheese, sugar, eggs, and vanilla until smooth.
  • Cook peaches with sugar, spices, and cornstarch until thick.
    Bowl filled with fresh sliced peaches coated in a glossy, juicy syrup.
  • Layer cheesecake and peaches, then bake in water bath.
    Unbaked peach crumble cheesecake in a springform pan lined with parchment, topped with a thick layer of golden crumble.
  • Bake crumble topping separately, add to cheesecake, and chill.
    Slice of peach crumble cheesecake with a thick crumble topping and glossy peach slices, served on a wooden plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 420kcal (21%) | Carbohydrates: 40g (13%) | Protein: 7g (14%) | Fat: 26g (40%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 110mg (37%) | Sodium: 300mg (13%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 28g (31%) | Vitamin A: 800IU (16%) | Vitamin C: 6mg (7%) | Calcium: 80mg (8%)
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