🍑 Peach Crumble Cheesecake 🍰

Indulge in the perfect fusion of flavors with this delightful Peach Crumble Cheesecake. Featuring a buttery cookie crust, a rich and creamy cheesecake filling, and layers of tender baked peaches, this dessert is topped off with a crispy, flavorful crumble. The combination of smooth, fruity, and crunchy textures makes it an irresistible treat for any occasion. 😋

Why You’ll Love This Recipe 🎯

Baked Peaches: This cheesecake is filled with baked peaches, both in the center and on top, for a delicious burst of fruit flavor.
Crumble Topping: The crumble adds a wonderful crunchy texture and complements the creaminess of the cheesecake.

Silky Cheesecake Filling: The filling is creamy, smooth, and provides the perfect base for the peaches and crumble.

Key Ingredients 📝

Digestive Biscuits: If graham crackers aren’t available, digestive biscuits are a great substitute for the crust. Graham cracker crumbs can be used if preferred.
Cream Cheese: Use full-fat cream cheese, and be sure it’s at room temperature for a smooth filling. Leave it out for 1-2 hours before using.

Sour Cream: For a velvety texture, let the sour cream come to room temperature as well.
Eggs: Ensure the eggs are at room temperature to help blend smoothly into the filling.
Peaches: Opt for fresh, slightly under-ripe peaches to avoid a mushy texture when baked.

Step-by-Step Instructions 🍽️

Preparing the Peaches and Crumble 🍑
- Preheat your oven to 205°C/400°F. Slice the peaches into wedges and toss them with sugar and cinnamon. Spread them on a baking sheet and bake for 15 minutes or until tender. Let them cool before proceeding.
- For the crumble, mix together flour and brown sugar. Pour melted butter over the mixture and stir until it forms a crumbly texture. Set aside.

Making the Crust and Cheesecake 🍰
- Reduce the oven temperature to 160°C/325°F. Crush the cookies and sugar in a food processor until fine. Add the melted butter and press the mixture into the bottom of a lined springform pan. Bake for 10 minutes, then let it cool.
- To make the filling, beat the cream cheese until smooth, then gradually add the sugar. Mix in the sour cream and vanilla, followed by the eggs, ensuring everything is well incorporated.
- Pour half of the cheesecake batter into the prepared crust, then layer with half of the baked peaches. Add the remaining batter, followed by the rest of the peaches and the crumble.
- Bake the cheesecake in a water bath for about 1 hour and 25 minutes. Once baked, let it cool in the oven for an hour with the door slightly open, then refrigerate for at least 6 hours, or overnight.

Baking Tips 👩‍🍳

Weigh Your Ingredients: Using a kitchen scale ensures precise measurements for perfect results.

Avoid Overmixing: After mixing, gently fold the batter with a spatula to keep the texture light and smooth.
Choose the Right Pan: Aluminum pans are best for gentle baking, preventing over-browning. Darker pans absorb more heat, which can lead to a darker crust and a drier texture.

FAQ ❓

How do I know when it’s done?: Gently shake the cheesecake—if the center still jiggles slightly, it’s ready to come out of the oven.

Can I swap the sour cream?: Yes, full-fat Greek yogurt can be used as a 1:1 substitute for sour cream.
Can I use another fruit?: Absolutely! Pears are a great alternative to peaches. 🍐