Ingredients
Scale
- 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