Peach Crumble Cheesecake

5 from 7 votes

This peach cobbler cheesecake is a showstopping summer dessert to serve to guests! A creamy cheesecake filling is layered with juicy peaches and a brown sugar streusel. More streusel topping is sprinkled on top and it's served with a cinnamon whipped cream! The cheesecake can be made the day before!

Prep Time1

Cook Time1 30

Chilling time6

Total Time8 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 812kcal

Author: Heather Perine

Ingredients

For the crust:

1 ¾ cups (210 g) graham crackers (about 14 graham crackers )
⅛ teaspoon salt
6 Tablespoons (85 g) unsalted butter melted
¼ cup (50 g) granulated sugar

For the peach filling:

5 cups (700 g) sliced and peeled peaches (about 5-6 peaches)*
1 teaspoon ground cinnamon
3 Tablespoons granulated sugar

For the cinnamon streusel:

⅔ cup (87 g) all purpose flour spooned and leveled
⅓ cup (71 g) packed light brown sugar
⅓ cup (67 g) granulated sugar
1 ½ teaspoons ground cinnamon
5 Tablespoons (71 g) unsalted butter , melted
¼ teaspoon salt

For the cheesecake filling:

2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
pinch salt
2 teaspoons vanilla extract
1 teaspoon lemon juice optional
4 large eggs room temperature
⅔ cup (151 g) sour cream
⅔ cup (160 ml) heavy cream

Cinnamon whipped cream:

1 cup (240 ml) cold heavy cream
3 Tablespoons powdered sugar
1 Teaspoon vanilla extract
½ Teaspoon ground cinnamon

Instructions

Make graham cracker crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven. Lightly grease a 9-inch springform pan.
Make cookie crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the salt, melted butter and brown sugar. 1 ¾ cups (210 g) graham crackers ⅛ teaspoon salt 6 Tablespoons (85 g) unsalted butter ¼ cup (50 g) granulated sugar
Assemble the crust. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make peach filling:

In a medium saucepan over medium heat combine the peaches, sugar and cinnamon. Cook until softened, stirring occasionally about 5-7 minutes. Using frozen peaches may take a couple minutes longer. Remove from the oven to allow it to cool. I like to make this one day ahead of time and store it in the fridge. 5 cups (700 g) sliced and peeled peaches 1 teaspoon ground cinnamon 3 Tablespoons granulated sugar

Make and bake the streusel.

In a medium bowl stir together the flour, brown sugar, melted butter and salt until a crumbly mixture forms. ⅔ cup (87 g) all purpose flour ⅓ cup (71 g) packed light brown sugar ⅓ cup (67 g) granulated sugar 1 ½ teaspoons ground cinnamon 5 Tablespoons (71 g) unsalted butter ¼ teaspoon salt
Spread the streusel onto the baking sheet and bake for 7-10 minutes. Remove from the oven and allow to cool. Mixture will harden as it cools. Store half of the streusel for decorating the cheesecake when finished baking.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and sugar on low speed for 4 minutes. 2 pounds (four 8-ounce blocks) cream cheese 1 ½ cups (300 g) granulated white sugar
Add remaining ingredients. Add the salt, vanilla, and lemon juice (if using) beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated. pinch salt 2 teaspoons vanilla extract 1 teaspoon lemon juice 4 large eggs room temperature ⅔ cup (151 g) sour cream ⅔ cup (160 ml) heavy cream

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water it still gets in.
Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Assemble the cheesecake. Add about ½ of the cheesecake filling on top of the crust. Layer half of the peaches on top (making sure to leave any juice behind in the bowl.) Sprinkle on half of the baked streusel. Pour the rest of the cheesecake filling on top. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours (90 minutes) until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking.
Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for one hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight. Before serving top with the reserved peaches and streusel on top in the center of the cheesecake.

Make the whipped cream

Chill beaters and bowl for 10 minutes before starting the recipe.
With an electric mixer, whip cream, sugar vanilla and cinnamon on low then increase to medium-high until stiff peaks form, about 5 minutes. Make sure not to over-beat, cream will then become lumpy and curdled looking. 1 cup (240 ml) cold heavy cream 3 Tablespoons powdered sugar 1 Teaspoon vanilla extract ½ Teaspoon ground cinnamon
Pipe or dollop on top of the cheesecake before serving around the outside of the cheesecake in a circle.

Notes

Storage: Stored properly, the cheesecake can last up to 4-5 days in the refrigerator in an airtight container. Crust may soften over time.
Freezing: You can also freeze any leftover cheesecake. I like to freeze individual slices can be wrapped and frozen for later enjoyment. I like to place individual slices of cheesecake on a cookie sheet and freeze uncovered for an hour. Once frozen I wrap each slice in plastic wrap and then place in a freezer bag for added protection. When ready to eat, thaw overnight in the refrigerator, then unwrap and enjoy!
Cream Cheese: Use block or brick-style cream cheese. Use full-fat cream cheese. I do not recommend using low-fat or fat free.
Graham crackers - If you can't find graham crackers you can also use vanilla wafers or digestive biscuits
Butter - I used unsalted butter but you can also use salted butter. Just omit the added salt.
Flour - Regular all-purpose flour is all you need. But you could swap and use a 1:1 gluten free flour if need be.
Brown sugar - I used packed light brown sugar, but you can also use dark brown sugar.
Peaches - I used fresh peaches but frozen peaches will also work. I recommend peeling the peaches first.

Nutrition