Okay, so picture this—creamy cheesecake, juicy peaches, and a sweet crumble topping all in one bite. Yep, it’s like two desserts came together and made something magical. The best part? You don’t need to be a pro baker to pull it off.

I remember the first time I made this. The smell of peaches baking with that buttery crumble filled the kitchen, and honestly, I couldn’t wait for it to cool. Every slice was smooth, sweet, and a little crunchy on top.

This cheesecake feels fancy but is super doable. You get that cozy, homemade vibe with every bite. And if you’re like me, you’ll probably want a second slice before the first one’s even gone.

So let’s get started. Grab those peaches, cream cheese, and a little crumble magic—we’re about to bake something unforgettable.

Why You’ll Love This Recipe

Layered Perfection: A creamy cheesecake base paired with a juicy peach layer, topped with a crunchy crumble.
Fresh and Fruity: Sweet peaches, combined with cinnamon, bring a burst of summer flavor, no matter the season.
Decadent But Light: The cheesecake filling is smooth and rich, but balanced perfectly with the fresh peaches and the crumbly topping.
Easy to Make: Despite looking fancy, this recipe is straightforward and will have you feeling like a professional baker.
Great for Special Occasions: Whether it’s a holiday, birthday, or just because, this peach crumble cheesecake is perfect for all celebrations.

Required Kitchen Tools

Here’s what you’ll need to get started on this dreamy dessert:

9-inch Springform Pan: This allows for easy removal and perfect presentation.
Mixing Bowls: For the cheesecake filling, peach layer, and crumble topping.
Hand Mixer or Stand Mixer: To make the cheesecake batter smooth and creamy.
Measuring Cups and Spoons: Precision is key for this recipe.
Spatula: For scraping down the sides of the bowl and ensuring everything is mixed evenly.
Knife and Cutting Board: For slicing peaches and preparing the crumble topping.

Ingredients

For the Peaches:

8 slightly under ripe peaches: Peaches that aren’t too ripe hold up better when baked, ensuring a firmer texture and fresher taste.
4 tablespoons granulated sugar: To sweeten the peaches and enhance their natural flavors.
1 ¼ teaspoons ground cinnamon: Adds warmth and a spicy note that complements the peaches beautifully.

For the Crumble:

110 g all-purpose flour: The base of the crumble, providing the perfect texture.
80 g dark brown sugar: Gives the crumble its deep, caramelized flavor.
70 g butter: Adds richness and helps the crumble become golden and crisp when baked.

For the Cookie Crust:

250 g digestive or graham crackers: These create a buttery, crunchy base for the cheesecake.
2 tablespoons granulated sugar: Enhances the sweetness of the crust.
75 g butter: Provides the binding element and flavor for the crust.

For the Cheesecake:

800 g full-fat cream cheese (room temperature): This is the main component of the cheesecake, giving it its creamy, luscious texture.
250 g granulated sugar: To sweeten the cheesecake filling.
200 g sour cream (18% room temperature): Adds creaminess and a slight tang to balance out the sweetness.
1 ½ tablespoons cornstarch: Helps thicken the cheesecake filling and prevent cracking.
2 ½ teaspoons vanilla extract: For a subtle, aromatic flavor.
4 large eggs (room temperature): Provides structure and richness to the cheesecake filling.

Variations for Peach Crumble Cheesecake

Try Other Fruits: If peaches aren’t in season, feel free to swap them out for other fruits like nectarines, plums, or even a berry medley.
Nutty Crumble: Add chopped pecans or almonds to the crumble topping for a nutty flavor that complements the sweetness of the peaches.
Spiced Crust: Add a pinch of cinnamon or nutmeg to the cookie crust for an extra layer of flavor.
Gluten-Free Option: Swap out the digestive or graham crackers for gluten-free crackers and use gluten-free flour in the crumble for a gluten-free dessert.

Step-by-Step Instructions

1. Prepare the Peach Layer

Start by peeling and slicing the peaches. To make peeling easier, blanch them by briefly placing them in boiling water and then transferring them to an ice bath. The skins should come off easily.

2. Make the Cookie Crust

For the crust, break the digestive or graham crackers into small pieces and pulse them in a food processor until fine crumbs form. Add the sugar and butter to the crumbs, and pulse again until everything is well combined.

Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to compact it evenly and firmly. Place the crust in the fridge while you prepare the cheesecake filling to allow it to set.

3. Prepare the Crumble Topping

For the crumble topping, mix the flour, brown sugar, and butter in a bowl. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until it forms pea-sized crumbs. Set this aside for later.

4. Make the Cheesecake Filling

In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, and continue beating until the mixture is light and fluffy.

Add the sour cream, cornstarch, and vanilla extract to the cream cheese mixture, and beat until everything is fully incorporated.

Next, add the eggs one at a time, mixing on low speed after each addition to prevent over-mixing. The filling should be smooth and creamy.

5. Assemble the Peach Crumble Cheesecake

Preheat your oven to 325°F (163°C).

Take the prepared crust from the fridge and spread the cheesecake filling evenly on top of the crust. Spoon the peaches with the sugar and cinnamon mixture over the cheesecake layer. Gently swirl the peaches into the cheesecake with a knife or skewer to create a marbled effect.

Sprinkle the crumble topping evenly over the peaches.

6. Bake the Peach Crumble Cheesecake

Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set, and the center is just slightly jiggly. It’s important not to overbake the cheesecake, as it may cause cracks.

Once baked, turn off the oven and leave the cheesecake inside for an additional hour. This helps prevent cracking by allowing it to cool gradually.

7. Cool and Chill the Cheesecake

After the hour of cooling in the oven, remove the cheesecake and allow it to cool at room temperature for about 30 minutes. Then, transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight.

8. Serve and Enjoy

Once the cheesecake has fully chilled, remove it from the springform pan and place it on a serving plate. Slice it carefully using a sharp knife.

Serve as is, or top with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. You can also add fresh peach slices or a drizzle of caramel sauce to enhance the peach flavor.

How to Store Peach Crumble Cheesecake

Refrigeration: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. Be sure to keep it covered to prevent it from absorbing other odors in the fridge.
Freezing: This cheesecake can be frozen for up to 1-2 months. To freeze, allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw overnight in the fridge before serving.

Peach Crumble Cheesecake FAQs

Can I use frozen peaches?

Yes, you can use frozen peaches if fresh ones are out of season. Just be sure to thaw them and drain any excess liquid before using them in the recipe.

How can I prevent my cheesecake from cracking?

To avoid cracks, make sure your ingredients are at room temperature, don’t overbeat the batter, and avoid overbaking. It also helps to cool the cheesecake gradually by leaving it in the oven with the door ajar for an hour after baking.

Can I make this dessert in advance?

Yes, Peach Crumble Cheesecake can be made a day or two in advance. Just make sure to refrigerate it until you’re ready to serve.

Can I make this without the crumble topping?

Absolutely! If you prefer a simpler cheesecake, you can skip the crumble and just top it with fresh peaches or a peach compote.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	410
Carbohydrates	50 g
Protein	6 g
Fat	24 g
Fiber	2 g
Sugar	35 g