Peachy Keen Crumble Cheesecake

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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