Name: Creamy Cheesecake Pêche Crumble: Your New Summer Favorite
Prep time: 30 min
Cook time: 90 min
Total time: 480 min
Ingredients: 1.5 cups Graham Cracker Crumbs (Substitute with digestive biscuits or gluten-free options if needed.); 0.5 cups Sugar (Adjust according to the ripeness of your peaches.); 0.5 cups Unsalted Butter (Margarine or coconut oil can be used for a dairy-free version.); 16 oz Cream Cheese (Ensure it's at room temperature for easy mixing.); 3 large Eggs (Beat until pale for proper integration.); 1 cup Sour Cream (Greek yogurt can be used as a lighter substitute.); 3 cups Fresh Peaches (Pick ripe, sweet peaches for the best results.); 0.25 cups Cornstarch (Replace with arrowroot powder if preferred.); 2 tablespoons Lemon Juice (Fresh juice is preferred for an optimal taste.); 1 cup All-Purpose Flour (Oat flour is a good gluten-free alternative.); 0.5 cups Oats (Use certified gluten-free oats if necessary.); 0.5 cups Brown Sugar (White sugar can substitute, though the flavor will differ slightly.)

The sun is shining, and the sweet scent of ripe peaches fills the air as I stand in my kitchen, dreaming up a dessert that embodies summer’s best moments. Enter the Cheesecake Pêche Crumble—an exquisite peach crumble cheesecake that melds the creamy richness of cheesecake with the crunchy texture of a buttery crumble. This delightful recipe is not just a feast for the eyes; its easy preparation means you can whip it up on a whim, making it a perfect choice for last-minute gatherings or cozy evenings at home. With its luscious layers of cream cheese and fresh peaches, this dessert is sure to become a favorite crowd-pleaser that even the novice baker can master. So, are you ready to indulge in a slice of summertime bliss?

Why is this Peach Crumble Cheesecake irresistible?

Simplicity at its finest: You’ll find that this Cheesecake Pêche Crumble is easy to make, making it a stress-free option for even the busiest home cooks.
Bursting with Flavor: The fresh peaches add a sweet, juicy dimension that complements the creamy cheesecake beautifully, while the crunchy topping creates a delightful contrast.
Versatile Choice: Whether for a summer gathering or a cozy weeknight treat, this cheesecake is sure to impress family and friends alike.
Make-Ahead Magic: Perfect for planning ahead, this delectable dessert can be stored in the fridge for several days, allowing the flavors to deepen. Don’t forget to check out my Pumpkin Spice Cheesecake for another easy crowd-pleaser!
Crowd-Pleaser: Its blend of textures and flavors makes it a guaranteed hit that will satisfy any dessert lover. You’ll find yourself reaching for seconds!

Cheesecake Pêche Crumble Ingredients

• For the Crust

Graham Cracker Crumbs – Base structure for the crust; substitute with digestive biscuits or gluten-free options if needed.
Sugar – Sweetens both the crust and filling; adjust according to the ripeness of your peaches.
Unsalted Butter – Binds crust ingredients and adds richness; margarine or coconut oil can be used for a dairy-free version.

• For the Cheesecake Filling

Cream Cheese – Provides the creamy texture and flavor of the cheesecake; ensure it’s at room temperature for easy mixing.
Eggs – Acts as a binding agent for the cheesecake; beat until pale for proper integration.
Sour Cream – Adds tanginess and moisture; Greek yogurt can be used as a lighter substitute.
Fresh Peaches – The main fruit flavor that contributes freshness; pick ripe, sweet peaches for the best results.
Cornstarch – Thickens the peach filling; replace with arrowroot powder if preferred.
Lemon Juice – Enhances the flavor of the peaches; fresh juice is preferred for an optimal taste.

• For the Crumble Topping

All-Purpose Flour – Used in the crumble topping; oat flour is a good gluten-free alternative.
Oats – Adds texture to the crumble; ensure you use certified gluten-free oats if necessary.
Brown Sugar – Provides depth of flavor; white sugar can substitute, though the flavor will differ slightly.

This Cheesecake Pêche Crumble is bound to become your new favorite summer dessert!

Step‑by‑Step Instructions for Cheesecake Pêche Crumble

Step 1: Prepare the Crust
Preheat your oven to 175°C (350°F). In a mixing bowl, blend the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 23 cm (9-inch) springform pan. Bake for 8-10 minutes or until lightly golden, then remove from the oven and allow cooling completely while you prepare the filling.

Step 2: Make Cheesecake Filling
Lower the oven temperature to 160°C (320°F). In a large bowl, use a mixer to beat the softened cream cheese until velvety smooth, then gradually mix in the sugar, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition. Gently mix in the sour cream and vanilla extract. Pour this creamy filling into your cooled crust, ensuring an even layer.

Step 3: Bake the Cheesecake
Prepare a water bath by placing the springform pan in a larger pan filled with about an inch of hot water. Bake the cheesecake for 60-75 minutes, or until the center is set but slightly jiggly. This method helps prevent cracking. Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Step 4: Cool the Cheesecake
After the hour, carefully remove the cheesecake from the water bath. Let it cool to room temperature for about 2-3 hours. This waiting period allows the flavors of your Cheesecake Pêche Crumble to develop. Once cooled, cover it lightly and refrigerate for at least 6 hours or overnight to set fully.

Step 5: Prepare Peach Compote
While the cheesecake chills, prepare the peach compote. In a saucepan over medium heat, combine sliced peaches, sugar, and lemon juice. Cook until the peaches are softened, about 5-7 minutes. Mix a little cornstarch with water and stir it into the pan to thicken the mixture. Once thickened, let the compote cool completely before using.

Step 6: Prepare Crumble Topping
In a separate bowl, mix the all-purpose flour, oats, brown sugar, and a pinch of salt for the crumble. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Place the crumble mix in the refrigerator for about 15-20 minutes to firm up before adding to the cheesecake.

Step 7: Assemble and Bake
Spread the cooled peach compote evenly over the top of the cheesecake. Then, sprinkle the crumble topping generously over the peaches, ensuring an even layer. Preheat your oven to 190°C (375°F) and bake for 15-20 minutes or until the crumble is golden brown and crisp.

Step 8: Final Cooling
Once baked, remove the cheesecake from the oven and allow it to cool on a wire rack for at least 30 minutes. Then, refrigerate for an additional few hours. Before serving, let it rest at room temperature for 15-20 minutes for the best flavor and texture. Your Cheesecake Pêche Crumble is now ready to be sliced and enjoyed!

Cheesecake Pêche Crumble Variations

Customize this delightful dessert to suit your taste and occasion!

Fruit Swap: Use berries such as blueberries or strawberries instead of peaches for a vibrant flavor twist. Each fruit brings its unique sweetness and tartness, perfect for experimenting seasonally.
Nutty Crunch: Add chopped pecans or walnuts to the crumble topping to enhance the texture with a delightful crunch. Nuts provide a satisfying bite and elevate the flavor profile, making every slice more exciting.
Spiced Crumble: Incorporate cinnamon or nutmeg into the crumble topping for a warm, aromatic touch. Spices amplify the sweetness of the peaches and create a cozy dessert experience, reminiscent of autumn flavors.
Vegan Version: Replace cream cheese with dairy-free cream cheese and use flax eggs to make this cheesecake vegan-friendly. This way, you can enjoy the creamy delight without compromising on dietary choices!
Zesty Lemon Infusion: Add a splash of lemon zest to the cheesecake filling for a bright, refreshing note. This zesty addition complements the sweetness of the peaches and enhances the overall flavor!
Chocolate Drizzle: Melt dark chocolate and drizzle it over the cooled cheesecake before serving. The rich chocolate pairs wonderfully with peaches, adding a luxurious touch to your dessert.
Salted Caramel Twist: Drizzle homemade or store-bought caramel sauce on top of each slice for a decadently sweet experience. The contrasting flavors of salty and sweet will have everyone reaching for more!
Mini Cheesecakes: Scale down the recipe to make mini cheesecakes using a muffin tin. These perfect little bites are ideal for parties or picnics, and everyone loves their individual portions!

Feel free to explore these variations and share in the comments which one became your favorite! And if you’re looking for another easy dessert to try, don’t miss out on my delicious Pumpkin Spice Cheesecake that’s perfect for fall gatherings.

Make Ahead Options

These Cheesecake Pêche Crumble are a dream for busy home cooks! You can prepare the cheesecake filling and crust up to 24 hours in advance to save time. Simply follow the first two steps of the recipe, allow the crust and filling to cool completely, then cover them tightly and refrigerate. The peach compote can also be made up to 3 days ahead; store it in an airtight container in the fridge to keep the flavors fresh. When you’re ready to serve, assemble the cheesecake with the compote and crumble topping, bake it, and you’ll have a delightful dessert that tastes just as delicious as if freshly made—perfect for impressing family and friends!

How to Store and Freeze Cheesecake Pêche Crumble

Fridge: Store your Cheesecake Pêche Crumble in an airtight container in the fridge for up to 5 days. This allows the flavors to deepen while keeping it fresh.
Freezer: If you want to enjoy this dessert later, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
Thawing: When ready to enjoy, transfer the cheesecake from the freezer to the fridge and let it thaw overnight. This gentle method preserves its creamy texture.
Reheating: Serve chilled or allow it to sit at room temperature for 15-20 minutes for the best texture right before serving.

Expert Tips for Cheesecake Pêche Crumble

Use Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature to prevent lumps in your Cheesecake Pêche Crumble. Beat it well until smooth before adding other ingredients.
Water Bath Magic: Using a water bath while baking helps achieve a creamy texture and prevents cracking on the surface of your cheesecake. This simple step elevates your dessert!
Cool Gradually: Let your cheesecake cool in the oven for an hour post-baking. This gradual cooling helps stabilize it and enhances flavor development for that perfect bite.
Choose Ripe Peaches: For the best flavor in your peach compote, select ripe, sweet peaches. If they’re too firm, your compote won’t be as vibrant and delicious.
Chill Overnight: Patience pays off! Refrigerate your cheesecake overnight; the flavors meld beautifully, resulting in a dessert that’s even more satisfying.

What to Serve with Cheesecake Pêche Crumble?

Indulging in a slice of this creamy dessert is just the start of a perfect summer celebration, and here are some delightful accompaniments to elevate your meal.

Whipped Cream: A dollop of light, airy whipped cream enhances the creamy texture, making each bite feel indulgent and indulgent.
Vanilla Ice Cream: Pair with a scoop of velvety vanilla ice cream for an irresistible combination of warm and cold textures that complements the peach flavors.
Fresh Fruit Salad: A colorful mix of berries and citrus adds a refreshing and tangy contrast, balancing the richness of the cheesecake.
Mint Garnish: A sprinkle of fresh mint leaves not only adds a pop of color but also introduces a refreshing herbal element that brightens each bite.
Rosé Wine: A chilled glass of fruity rosé harmonizes beautifully with the peach crumble, enhancing the overall flavors with its crisp, refreshing notes.
Lemon Sorbet: The tartness of lemon sorbet cuts through the richness of the cheesecake, offering a delightful palate cleanser between bites.
Shortbread Cookies: The buttery crunch of shortbread cookies serves as a delightful textural contrast that makes your dessert experience even more enjoyable.
Coconut Milk Drizzle: A light drizzle of creamy coconut milk adds a tropical flair, harmonizing with the peach sweetness while lending a hint of exotic flavor.

These suggestions will help you create a wonderful dining experience that showcases your Cheesecake Pêche Crumble in the best light!

Cheesecake Pêche Crumble Recipe FAQs

How do I select ripe peaches for this recipe?
Choosing ripe peaches is key for maximizing flavor in your Cheesecake Pêche Crumble. Look for peaches that have a sweet aroma and are slightly soft to the touch but not mushy. The skin should be vibrant in color without dark spots all over. If you can find organic peaches, even better, as they’ll taste so much sweeter!

How should I store leftovers of the Cheesecake Pêche Crumble?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 5 days. This allows the flavors to continue to meld beautifully. If you’re worried about it absorbing odors from your fridge, a well-sealed container will help keep it fresh!

Can I freeze the Cheesecake Pêche Crumble?
Yes, you can! To freeze your cheesecake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It holds up well in the freezer for up to 2 months. When you’re ready to enjoy it, simply transfer it to the fridge and let it thaw overnight—this ensures that it retains its delicious creamy texture.

What if my cheesecake cracks during baking?
The best way to prevent cracks is by using a water bath while baking, which provides a humid environment and helps the cheesecake bake evenly. If it does crack, don’t fret! A topping of the peach compote and crumble will cover it right up, and the dessert will still taste amazing.

Is this recipe suitable for people with dietary restrictions?
Certainly! You can easily make this Cheesecake Pêche Crumble more dietary-friendly. For a gluten-free version, opt for gluten-free graham crackers in the crust and use oat flour for the crumble. If lactose is a concern, substitute the cream cheese with a non-dairy cream cheese alternative, and use coconut oil instead of butter—delicious results every time!