Description
Delightful peach crumb cheesecake blends creamy richness with sweet summer peaches, creating a perfect dessert harmony. Crumbly streusel topping and luscious filling guarantee pure indulgence that will captivate dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 3 large peaches (peeled and sliced)
- 2 (8 ounces / 226 grams) packages cream cheese (softened)
- 2 large eggs
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup sugar
Cheesecake Topping and Filling Ingredients:
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Crumb Topping Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter (cold, cubed)
- 1/2 teaspoon ground cinnamon
Instructions
- Craft a buttery graham cracker foundation in a 9-inch springform pan, toasting at 350F for 8-10 minutes until lightly golden, then allow to completely cool.
- Whip cream cheese and granulated sweetener until silky smooth, incorporating eggs individually to maintain a luxurious texture. Fold in vanilla and sour cream until uniformly blended.
- Gently cascade the creamy mixture over the crisp crust, ensuring an even distribution across the surface.
- Delicately toss fresh peach segments with cornstarch, sugar, and citrus essence, creating a glistening protective coating that prevents excessive moisture.
- Artfully arrange peach slices in a radial pattern across the cheesecake’s surface, covering the entire creamy landscape.
- Construct a rustic topping by combining flour, rolled oats, caramel-hued sugar, and warming cinnamon. Incorporate chilled butter using fingertips until the mixture transforms into crumbly, uneven nuggets.
- Generously scatter the textured crumb mixture over the peach-adorned cheesecake, ensuring complete coverage.
- Transfer to the preheated oven, baking for 45-55 minutes until the center stabilizes and the crumb topping achieves a burnished, amber-like appearance.
- Remove and allow the dessert to recuperate at ambient temperature, then refrigerate for a minimum of 4 hours, permitting flavors to harmonize and texture to set perfectly.
- Slice with a heated blade and serve chilled, revealing layers of creamy, fruity, and crumbly decadence.
Notes
- Softening cream cheese at room temperature ensures a smooth, lump-free filling that blends perfectly with other ingredients.
- Gently pat peaches dry before adding to prevent excess moisture from making the cheesecake soggy and maintain a firm texture.
- Use ripe but firm peaches for the best balance of sweetness and structure in the dessert, avoiding overly soft or mushy fruit.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or ground almond meal to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 366
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 63 mg