If you’re looking for the ultimate summer dessert, this Peach Crumb Cheesecake is your new go-to! It’s a perfect balance of creamy, rich cheesecake with the bright, juicy sweetness of fresh peaches and a buttery, golden crumb topping that adds just the right crunch. Whether you’re baking for a special occasion or just need a little treat, this recipe is surprisingly simple and oh-so-satisfying. Think: peach cobbler meets cheesecake in the most delicious way possible. Bonus? It looks as good as it tastes—Pinterest-worthy from every angle!
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Why You’ll Love Peach Crumb Cheesecake
This Peach Crumb Cheesecake is everything you want in a dessert—sweet, creamy, and delightfully crunchy on top. It’s made with real peaches (fresh or canned—your choice!), so it bursts with natural fruit flavor. The cheesecake filling is smooth and luscious, while the crumb topping adds a buttery, bakery-style finish. Plus, it’s easy enough for beginners but impressive enough for guests. Whether you serve it chilled on a hot day or slightly warmed with a scoop of vanilla ice cream, it’s guaranteed to become a favorite.
Ingredients
You don’t need anything fancy to make this heavenly Peach Crumb Cheesecake. Here’s everything you’ll need, broken down into three simple parts: crust, filling, and crumb topping.
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons melted butter
For the cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup diced peaches (fresh or canned, drained)
For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
Making Peach Crumb Cheesecake is easier than you think. Just follow these step-by-step directions for a delicious dessert that looks and tastes amazing!
Step 1: Prep the oven
Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
Step 2: Make the crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of your springform pan. Bake for 8–10 minutes, then set aside to cool.
Step 3: Make the filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Fold in the diced peaches gently.
Step 4: Pour and smooth
Pour the cheesecake filling over the cooled crust and spread it evenly.
Step 5: Make the crumb topping
In a separate bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Step 6: Add the topping
Sprinkle the crumb topping evenly over the cheesecake filling.
Step 7: Bake
Bake for 50–60 minutes, or until the center is mostly set but still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Step 8: Chill
Once cooled to room temp, refrigerate for at least 4 hours—or overnight—for best results.
Servings and Timing
This Peach Crumb Cheesecake makes about 8–10 slices, depending on how generous you’re feeling. It’s the perfect size for a weekend gathering, birthday bash, or just a cozy night in with leftovers (no judgment!).
Total Time Breakdown:
- Prep Time: 20 minutes
- Bake Time: 55 minutes
- Cooling + Chill Time: 5+ hours (totally worth the wait!)
- Total Time: Around 6 hours, including chilling
Pro tip: Make it the night before for a no-stress dessert the next day!
Tips and Variations
- No fresh peaches? No problem! Use canned peaches (drained well) or even frozen—just thaw and pat dry first.
- Make it gluten-free: Swap graham crackers and all-purpose flour with your favorite gluten-free alternatives.
- Add a swirl: Drop spoonfuls of peach jam on top of the cheesecake filling before adding the crumb topping. Swirl gently with a toothpick for a marble effect.
- Go mini: Bake the same recipe in muffin tins lined with cupcake papers for adorable, single-serve cheesecakes.
- Amp up the flavor: Add a splash of almond extract to the filling for a subtle nutty note that pairs beautifully with peaches.
- Top it off: Serve slices with whipped cream or a scoop of vanilla ice cream for an extra-indulgent finish.
- Want more crumble? Double the crumb topping if you’re a true crumb lover. No shame here!
Storage
This cheesecake stores like a dream, which makes it great for prepping ahead or saving a slice (or two) for later.
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days. Keep it chilled for the best texture and flavor.
- Freezer: Want to freeze it? Absolutely! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Pro tip: If freezing, hold off on adding whipped cream or fresh fruit until you’re ready to serve for the freshest look and taste.
FAQs
Can I use canned peaches instead of fresh?
Yes! Just make sure they’re well-drained to avoid excess moisture in your filling.
How do I know when the cheesecake is done baking?
It should be mostly set with a slight jiggle in the center. It will firm up as it cools and chills.
Can I make this recipe ahead of time?
Definitely! It actually tastes better after a night in the fridge.
Do I have to use a springform pan?
It’s highly recommended for easy release and that classic cheesecake look, but a deep pie dish can work in a pinch.
Can I use a store-bought crust?
Yep! If you’re short on time, a pre-made graham cracker crust will still taste amazing.
How can I make it more peachy?
Add extra diced peaches into the filling or top the finished cheesecake with peach slices or peach preserves.
My crumb topping sank—what happened?
The filling may have been too warm or soft. Chill the topping slightly before adding it to help it hold its shape.
There you have it — your new favorite dessert: Peach Crumb Cheesecake! It’s got the creamy richness of classic cheesecake, the fresh sweetness of juicy peaches, and the irresistible crunch of a buttery crumb topping. Whether you’re making it for a special celebration or a casual treat-yourself moment, it’s a guaranteed crowd-pleaser (or solo-pleaser.
Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!
You Might Also Like These Recipe
1. Banana Strawberry Cheesecake Fantasy
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2. Strawberry Cheesecake Cookies
Love cheesecake but want something handheld? These cookies have the same creamy cheesecake vibe with bursts of strawberry goodness.
3. Banana Bread Brownies
While not a cheesecake, these fudgy banana-packed bars bring the cozy vibes and pair beautifully with peachy flavors for a dessert spread.
Peach Crumb Cheesecake Recipe
This Peach Crumb Cheesecake is the ultimate summer dessert! Creamy cheesecake meets juicy peaches and a golden, buttery crumb topping. It’s simple to make, beautiful to serve, and guaranteed to impress.
- Total Time: 6 hours
- Yield: 8–10 slices 1x
Ingredients
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons melted butter
- 16 oz (2 blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup diced peaches (fresh or canned, drained)
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and grease the sides.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream. Fold in peaches.
- Pour filling over cooled crust and smooth out evenly.
- In a bowl, mix flour, brown sugar, sugar, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle crumb topping over cheesecake filling.
- Bake 50–60 minutes until center is mostly set. Let cool in oven with door ajar for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
Notes
Use fresh, canned (drained), or frozen (thawed and dried) peaches. Chill the crumb topping slightly before using to prevent it from sinking into the filling. Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: peach crumb cheesecake, summer dessert, fruit cheesecake, crumb topping
