Irresistible Peach Crumble Cheesecake: A Step-by-Step Guide
If you’re looking for a dessert that combines the creamy richness of cheesecake with the sweet, fruity goodness of peaches and the delightful crunch of streusel, look no further than this Peach Crumble Cheesecake. This recipe layers a buttery graham cracker crust, a smooth and luscious cheesecake filling, and a topping of crumbly streusel and juicy peaches. It’s a perfect dessert for any occasion, bringing together a variety of textures and flavors in every bite. Let’s dive into the details of how to create this mouthwatering dessert.
Ingredients
Crust:
- 1 ½ cups (126 g) graham cracker crumbs (about 10-12 sheets of graham crackers, crushed)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Streusel:
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted
Peaches:
- 1 can (29 ounces) sliced peaches in heavy syrup, drained
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
Cheesecake:
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 ¼ cups (250 g) superfine granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Instructions
Crust:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until all the crumbs are evenly coated and the mixture resembles coarse sand.
- Form the Crust: Press the graham cracker mixture firmly into the bottom and ⅔ of the way up the sides of the prepared springform pan. Wrap two pieces of heavy-duty aluminum foil around the bottom and sides of the pan to prevent water from seeping in during the water bath baking.
Streusel:
- Mix the Streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the melted butter and mix with a fork until the mixture is crumbly and well combined. Set aside while you prepare the peaches and cheesecake.
Peaches:
- Prepare the Peaches: In a medium bowl, combine the drained peach slices, granulated sugar, cinnamon, and nutmeg. Toss gently to coat the peaches evenly with the sugar and spices. Set aside.
Cheesecake:
- Beat the Cream Cheese: Using an electric mixer or a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese until smooth and creamy. This step is crucial for achieving a silky texture in your cheesecake.
- Add Sugar and Sour Cream: Gradually add the superfine granulated sugar and continue beating until the mixture is smooth. Add the sour cream and vanilla extract, beating until everything is well combined. Scrape down the sides of the bowl as needed to ensure an even mixture.
- Incorporate the Eggs: With the mixer on low speed, add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Be careful not to overmix; you want to incorporate the eggs without adding too much air to the batter.
- Layer the Cheesecake: Pour half of the cheesecake batter into the prepared crust. Sprinkle half of the streusel mixture over the batter, followed by half of the peach mixture. Pour the remaining cheesecake batter over the top.
- Prepare for the Water Bath: Place the foil-wrapped springform pan into a slightly larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. This water bath helps to cook the cheesecake gently and evenly, preventing cracks.
- Bake the Cheesecake: Bake in the preheated oven for 65-75 minutes (up to 90 minutes), or until the top of the cheesecake is golden and the center is just slightly jiggly. The cheesecake will continue to set as it cools.
- Cool the Cheesecake: Remove the cheesecake from the oven and the water bath. Let it cool on a wire rack to room temperature. Then transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
Assembly:
- Add Final Toppings: Once the cheesecake is fully chilled, top it with the remaining streusel mixture and the rest of the peaches. This gives the cheesecake an additional layer of texture and flavor.
- Serve: Slice and serve your Peach Crumble Cheesecake. Enjoy the creamy, fruity, and crumbly goodness in every bite!
Tips for Perfect Peach Crumble Cheesecake
- Room Temperature Ingredients: Ensure that all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before you start. This helps to create a smooth and creamy batter.
- Draining the Peaches: Make sure to drain the peaches thoroughly to avoid adding extra moisture to the cheesecake, which could affect its texture.
- Water Bath: The water bath is essential for baking cheesecakes as it helps to cook the cheesecake evenly and prevents cracks. Make sure your springform pan is well wrapped with aluminum foil to avoid any water seeping into the cheesecake.
- Cooling the Cheesecake: Allow the cheesecake to cool gradually. First, let it cool to room temperature on a wire rack before transferring it to the refrigerator. This prevents the cheesecake from cracking due to sudden temperature changes.
- Baking the Flour: If you prefer, you can bake the flour used in the streusel ahead of time to eliminate any potential bacteria. Simply spread the flour on a parchment-lined baking sheet and bake at 350°F for 10 minutes.
Conclusion
This Peach Crumble Cheesecake is a delightful dessert that combines the best of creamy cheesecake, sweet peaches, and a crunchy streusel topping. The layers of flavor and texture make it a perfect treat for any occasion, whether you’re hosting a dinner party or simply indulging in a special dessert at home. By following these detailed instructions and tips, you can create a show-stopping cheesecake that’s sure to impress your family and friends. Enjoy every bite of this heavenly dessert!