You’re going to flip over this peach crumb cheesecake. It’s the perfect blend of creamy, fruity, and crunchy that’ll have everyone begging for seconds.
Why This Recipe Works
- The combination of juicy peaches and creamy cheesecake is a match made in heaven, especially during peach season.
- The crumb topping adds a delightful texture contrast that elevates the entire dessert.
- It’s surprisingly easy to make, with a no-bake cheesecake layer that saves you from oven stress.
- Perfect for any occasion, from casual picnics to fancy dinner parties.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 ripe peaches, sliced
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold butter, cubed
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Knife and cutting board
Instructions
Prepare the Crust
Mix graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of your springform pan. Chill in the fridge while you prepare the filling. This step ensures a solid base for your cheesecake.
Make the Cheesecake Layer
Beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy. Spread this mixture over the chilled crust. Tip: Let the cream cheese sit at room temperature for easier mixing.
Add the Peach Layer
Arrange the sliced peaches evenly over the cheesecake layer. This not only adds flavor but also makes the dessert visually appealing.
Prepare the Crumb Topping
Combine flour and brown sugar in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle over the peaches. Tip: For extra crunch, you can add chopped nuts to the crumb mixture.
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or until set. This patience-testing step ensures that every slice is perfect. Serve chilled for the best experience.
Tips and Tricks
For an even more decadent dessert, drizzle caramel sauce over the top before serving. If peaches aren’t in season, canned peaches (well-drained) can be a great substitute. To make slicing easier, dip your knife in hot water before cutting each piece. Remember, the key to a smooth cheesecake layer is ensuring your cream cheese is fully softened before mixing.
Recipe Variations
- Swap peaches for berries or apples for a different fruit twist.
- Add a layer of caramel or chocolate sauce between the cheesecake and fruit for extra decadence.
- Incorporate spices like cinnamon or nutmeg into the crumb topping for a warm flavor note.
- For a nuttier flavor, substitute half the graham cracker crumbs with ground almonds.
Frequently Asked Questions
Can I use frozen peaches?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in your cheesecake. Frozen peaches can be a great option when fresh ones aren’t available.
How long does this cheesecake last in the fridge?
This cheesecake can be stored in the refrigerator for up to 3 days. Just make sure it’s covered to prevent it from absorbing other flavors.
Can I make this recipe gluten-free?
Yes, by substituting the graham cracker crumbs and flour with your favorite gluten-free alternatives. The texture might vary slightly, but it’ll still be delicious.
Summary
This peach crumb cheesecake is a show-stopping dessert that combines creamy, fruity, and crunchy elements for a unforgettable treat. Perfect for summer gatherings or whenever you’re craving something sweet.
