Name: Peach Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 8 slightly under ripe peaches; 4 tbsp granulated sugar; 1 1/4 tsp ground cinnamon; 110 g all-purpose flour; 80 g dark brown sugar; 70 g butter; 250 g digestive or graham crackers; 2 tbsp granulated sugar; 75 g butter; 800 g full-fat cream cheese (room temperature); 250 g granulated sugar; 200 g sour cream (18% fat, room temperature); 1 1/2 tbsp cornstarch; 2 1/2 tsp vanilla extract; 4 large eggs

Description

A delightful blend of creamy cheesecake and sweet peaches topped with a crunchy crumble, perfect for summer gatherings.

Ingredients

Scale

8 slightly under ripe peaches
4 tbsp granulated sugar
1 1/4 tsp ground cinnamon
110 g all-purpose flour
80 g dark brown sugar
70 g butter
250 g digestive or graham crackers
2 tbsp granulated sugar
75 g butter
800 g full-fat cream cheese (room temperature)
250 g granulated sugar
200 g sour cream (18% fat, room temperature)
1 1/2 tbsp cornstarch
2 1/2 tsp vanilla extract
4 large eggs

Instructions

Prepare the Peaches: Peel and slice the peaches, mixing them with 4 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon in a bowl. Let sit.
Make the Crumble: Combine 110 grams of all-purpose flour, 80 grams of dark brown sugar, and 1/4 teaspoon of ground cinnamon. Add 70 grams of butter and mix until crumbly. Set aside.
Prepare the Cookie Crust: Crush the digestive or graham crackers until fine. Mix with 2 tablespoons of granulated sugar and 75 grams of melted butter. Press into the bottom of a springform pan.
Make the Cheesecake Filling: Beat 800 grams of cream cheese and 250 grams of granulated sugar until smooth. Add sour cream, cornstarch, vanilla extract, and eggs one at a time, mixing until combined.
Layer the Cheesecake: Pour half of the cheesecake mixture over the crust. Add the peach mixture, followed by the remaining cheesecake mixture. Sprinkle the crumble on top.
Bake: Preheat the oven to 160°C (320°F). Bake for 60-70 minutes or until the edges are set. Turn off the oven and let cool in the oven for an hour.
Chill: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use slightly under ripe peaches and ensure the cream cheese is at room temperature. Do not skip the cooling step in the oven to prevent cracks.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g
Sodium: 300mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg

Keywords: cheesecake, peach dessert, summer dessert