Peachy Keen Crumble Cheesecake

If you’re a fan of cheesecake and crumble desserts, then buckle up—this Peachy Keen Crumble Cheesecake is about to be your new favorite treat! Imagine a creamy cheesecake layered with juicy peaches, a buttery graham cracker crust, and topped with a crunchy, spiced crumble. This dessert has it all: creaminess, sweetness, and a little bit of crunch. Perfect for summer gatherings or as a unique dessert for the holidays, it’s a showstopper that tastes even better than it looks.

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs – The classic base for cheesecakes; adds that buttery, slightly sweet crunch.
• ¼ cup granulated sugar – To sweeten the crust just a touch.
• ½ cup melted butter – This binds the crust and gives it that rich, buttery flavor.

For the Cheesecake Filling:

• 3 cups cream cheese (softened) – The star of our cheesecake, bringing in all the creaminess.
• 1 cup granulated sugar – Sweetens up the filling, balancing the tanginess of the cream cheese.
• 3 large eggs – Essential for setting the cheesecake so it bakes firm yet creamy.
• 1 tsp vanilla extract – Adds a warm, cozy flavor that pairs perfectly with peaches.

For the Peach Filling:

• 3–4 fresh peaches, sliced – Fresh, juicy peaches for a burst of natural sweetness. You can peel them or leave the skin on for texture.
• 1 tbsp lemon juice – Keeps the peaches from browning and adds a slight tang.
• ¼ cup brown sugar – Adds a caramel-like depth of sweetness to the peaches.
• ½ tsp cinnamon – A touch of warmth that complements the peaches beautifully.

For the Crumble Topping:

• ½ cup all-purpose flour – Forms the base of our crumbly topping.
• ½ cup brown sugar – Adds a caramelized sweetness.
• ¼ cup rolled oats – Gives the topping a rustic, crunchy texture.
• ½ tsp cinnamon – Enhances the warm flavors of the crumble.
• ¼ cup cold butter, cubed – Makes the crumble rich and helps it crisp up in the oven.

For the Caramel Drizzle (optional but recommended):

• ½ cup caramel sauce – To drizzle over the top for extra decadence.

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How to Make Peachy Keen Crumble Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are moistened.
3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden and set. Let it cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract, then pour the filling over the prepared crust.

Step 3: Prepare the Peach Filling

1. In a separate bowl, toss the sliced peaches with lemon juice, brown sugar, and cinnamon until evenly coated.
2. Arrange the peach slices over the cheesecake filling in a single layer.

Step 4: Make the Crumble Topping

1. In another bowl, mix the flour, brown sugar, oats, and cinnamon.
2. Cut in the cold butter cubes with a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Sprinkle the crumble topping over the peaches.

Step 5: Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 55–65 minutes, or until the center is almost set (a slight jiggle is okay).
2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour—this helps prevent cracking.
3. After it’s cool, refrigerate the cheesecake for at least 4 hours, or overnight.

Step 6: Serve

1. Drizzle with caramel sauce before serving for an extra layer of sweetness.
2. Slice, serve, and enjoy every delicious bite of your Peachy Keen Crumble Cheesecake!

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Equipment Needed for This Recipe

• 9-inch Springform Pan – Essential for making a cheesecake that releases easily.
• Hand Mixer or Stand Mixer – For a smooth, lump-free filling.
• Mixing Bowls – A set of bowls in various sizes will make preparation a breeze.
• Pastry Cutter – Perfect for creating that crumbly topping texture.

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Frequently Asked Questions

Can I use canned peaches instead of fresh?

Yes, you can! Drain the canned peaches well before layering them on the cheesecake to avoid excess moisture, which could make the cheesecake soggy.

How long can I store this cheesecake?

This cheesecake can be stored in the fridge, covered, for up to 5 days. The crumble might soften a little, but the flavor will still be delicious!

Can I freeze this cheesecake?

Absolutely! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

What if my cheesecake cracks?

Don’t worry—cheesecake cracks are common and don’t affect the flavor! To avoid cracking, be sure to cool the cheesecake slowly as directed. You can also top with caramel sauce or extra crumble to hide any cracks.

Do I have to use a water bath?

This recipe doesn’t require a water bath, but you can use one if you like a very creamy texture. Place the springform pan in a larger pan filled with an inch of water before baking.

Can I make this cheesecake gluten-free?

Yes! Just substitute gluten-free graham crackers for the crust and gluten-free oats and flour for the crumble topping.

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Conclusion

I hope you’re as excited to try this Peachy Keen Crumble Cheesecake as I was to share it with you! It’s a dessert that’s sure to impress, whether you’re making it for a family gathering or a cozy weekend treat. If you enjoyed this recipe, please share it on Facebook or save it to Pinterest for later. Happy baking, and enjoy every bite of this peachy perfection!

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