🍑 The Ultimate Decadent Peach Crumble Cheesecake
There’s cheesecake… and then there’s Peach Crumble Cheesecake the kind of dessert that stops conversations and gets standing ovations at every gathering. Creamy, buttery, fruity, and delightfully crunchy, this cheesecake is built in irresistible layers: a shortbread crust, velvety vanilla cheesecake, cinnamon-kissed peaches, and a buttery brown sugar crumble.
Whether it’s a summer celebration or you just want to treat yourself, this is the showstopper recipe you’ve been searching for. Let’s get baking!
🍑 Ingredients
For the Peaches:
- 6 cups peach slices (fresh or frozen)
- 1/3 cup salted butter
- 3/4 cup granulated sugar (adjust to taste)
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cinnamon
- 2 tsp lemon juice
- 2 tsp vanilla extract
- 2 tsp all-purpose flour
For the Crumble Topping:
- 1/3 cup brown sugar (packed)
- 1 tsp granulated sugar
- 1/2 tsp cinnamon
- 2/3 cup all-purpose flour
- 1/4 cup salted butter (melted)
For the Shortbread Crust:
- 2 cups shortbread cookie crumbs
- 3 tbsp granulated sugar
- 4 1/2 to 5 1/2 tbsp melted butter
For the Cheesecake Filling:
- Three 8 oz packages of cream cheese (room temperature)
- 1 cup + 2 tbsp granulated sugar
- 1/2 cup heavy cream
- 3 large eggs (room temperature)
- 3/4 cup sour cream (room temperature)
- 1 tbsp vanilla extract
- 3 tbsp all-purpose flour
👩🍳 Instructions
1. Prepare the Peaches:
In a medium pot over medium heat, add the peaches and butter. Stir until melted and bubbling. Add the sugar, spices, lemon juice, and vanilla. Let it boil gently, then reduce to a simmer.
Create a slurry by mixing 1 tablespoon of the peach syrup with 2 teaspoons of flour in a small bowl. Add the slurry back to the pot and cook for 10–15 minutes until thickened. Let the peaches cool completely (refrigerate to speed it up).
2. Make the Crumble:
In a bowl, whisk together brown sugar, granulated sugar, cinnamon, and flour. Stir in the melted butter until crumbs form. Chill in the fridge until ready to use.
3. Make the Crust:
Preheat oven to 350°F (175°C). Spray a 9” or 10” springform pan with nonstick baking spray and line the bottom with parchment paper.
Mix shortbread crumbs, sugar, and melted butter in a bowl. Press into the pan evenly and bake for 10 minutes. Let cool while you make the filling.
4. Cheesecake Filling:
In a stand mixer, beat the cream cheese and sugar until smooth. Slowly mix in the heavy cream.
Add eggs one at a time, then blend in sour cream, vanilla, and flour until smooth and creamy. Pour the filling over the cooled crust.
5. Bake:
Wrap the bottom of your springform pan in foil and place it in a larger baking pan. Fill the outer pan with hot water for a water bath (this prevents cracking). Bake the cheesecake at 325°F for 55–65 minutes or until the center is just slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour. Then remove and cool completely before refrigerating for at least 6 hours or overnight.
6. Assemble:
Once the cheesecake is chilled, spoon the cooled peach topping over the top. Sprinkle generously with crumble topping.
Slice and serve cold — or slightly warm individual slices for that fresh-from-the-oven feel.
💡 Pro Tips:
- For extra texture, add crushed pecans to the crumble.
- Don’t skip the water bath — it’s key to a smooth top.
- Store leftovers in the fridge for up to 5 days (if it lasts that long!).
🍽️ Why You’ll Love It
This dessert hits all the right notes: sweet and juicy peaches, a luscious vanilla cheesecake, a crumbly shortbread base, and a warm cinnamon crumble to tie it all together. It’s like your favorite summer pie and rich cheesecake had a delicious baby.
Total Time: ~8 hours including chilling
Prep Time: 40 mins | Cook Time: 1 hour
Yields: 12 slices
Calories per slice: ~580 kcal (estimated)
Ready to impress? Save this Peach Crumble Cheesecake recipe and make it for your next family gathering, summer BBQ, or as a weekend treat just because you deserve it.
