Easy Peach Crumble Cheesecake

When I first tasted Peach Crumble Cheesecake at my neighbor’s summer barbecue, I knew I had to recreate it. The combination of creamy cheesecake, sweet peaches, and that irresistible cinnamon crumble had me asking for the recipe before dessert was even finished.

After several attempts in my own kitchen, I’ve perfected a version that captures all those wonderful textures and flavors you crave in both a classic peach cobbler and a rich, silky cheesecake.

Why My Friends Always Ask for This Peach Crumble Cheesecake

I keep returning to this Peach Crumble Cheesecake because it hits every comfort food note perfectly.

You get the tangy creaminess from the cheesecake filling, the natural sweetness of fresh peaches, and that buttery cinnamon crumble that adds such a satisfying crunch.

It’s impressive enough for special occasions but approachable enough that I make it whenever peaches are in season.

What’s On My Recipe Radar

If you’re drawn to fruit-forward cheesecakes like this one, you’ll absolutely love my Creamy Peach Cobbler Cheesecake Bars, they have similar flavors in a more casual, handheld format that’s perfect for potlucks and picnics.

What You’ll Need to Make This Peach Crumble Cheesecake

For the Fresh Peach Layer:

• 3 pounds ripe peaches (about 6 large), peeled and diced
• Juice from 1 fresh lemon
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch

For the Cinnamon Crumble:

• 8 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• Pinch of fine salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour

For the Graham Crust:

• 2 cups graham cracker crumbs (about 14 full sheets)
• 3 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 32 ounces cream cheese, room temperature (this is crucial for smoothness)
• 1 1/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup sour cream, room temperature

Pro tip: I always use fresh, ripe peaches when possible, they hold their shape better than frozen and give you that perfect peachy flavor. If you must use frozen, thaw them partially first.

How I Make This Peach Crumble Cheesecake

Prep Your Setup: Heat your oven to 350°F. Line a large baking sheet with parchment paper for the crumble topping. Flip the bottom of your 9-inch springform pan if needed (this makes removal easier later) and attach the sides.

Prepare the Peaches: Peel and dice your peaches into bite-sized pieces – I aim for about 1-inch chunks. Toss them with lemon juice first to prevent browning, then mix in the cinnamon, sugar, and cornstarch. Cover and set aside while you work on other components.

Make the Crumble Topping: Mix the melted butter with vanilla, both sugars, salt, cinnamon, and flour until it forms a crumbly mixture. Break it into small clumps and spread on your prepared baking sheet. Bake for about 20 minutes until golden and fragrant. Set aside to cool.

Create the Graham Crust: Process graham crackers until they’re fine crumbs, then mix with sugar, cinnamon, and salt. Stream in the melted butter while mixing until the mixture feels like damp sand. Press this firmly into the bottom and about 1 inch up the sides of your springform pan. Bake for 8-10 minutes until set, then cool completely.

Important: Reduce oven temperature to 325°F now. Wrap your cooled pan thoroughly in heavy-duty foil – this prevents water from seeping in during the water bath.

Mix the Cheesecake Filling: Beat cream cheese until completely smooth – no lumps! Gradually add the sugar-flour mixture, then eggs one at a time, beating just until each yolk disappears. Fold in vanilla and sour cream gently. Don’t overmix once the eggs are added or you’ll get cracks.

Layer Everything Together: Pour slightly more than half the cheesecake filling into your crust. Using a slotted spoon, distribute half the peaches over the filling, then sprinkle about one-third of the crumble on top. Carefully spoon the remaining cheesecake filling over this layer.

Bake with Water Bath: Place your foil-wrapped pan in a large roasting pan. Add hot tap water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 90 minutes. Then carefully add the remaining peaches and crumble to the top, and bake another 10-15 minutes.

Cool Gradually: Turn off the oven and crack the door open with a wooden spoon. Let the Peach Crumble Cheesecake cool in the water bath for 1 hour, then transfer to a wire rack. Run a thin knife around the edges to prevent cracks. Cool to room temperature, then refrigerate overnight.

For more inspiration and seasonal recipe ideas, I’d love for you to follow along on Pinterest where I share all my favorite kitchen discoveries.

What I Do to Make My Peach Crumble Cheesecake So Good

After making this Peach Crumble Cheesecake countless times, I’ve learned that room temperature ingredients are non-negotiable, cold cream cheese creates lumps no matter how long you beat it.

I also discovered that pre-baking the crumble separately keeps it from getting soggy in the cheesecake.

When cutting slices, always warm your knife under hot water and wipe it clean between cuts for those picture-perfect pieces.

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Can I make this Cheesecake ahead of time?

This Peach Crumble Cheesecake actually improves after sitting overnight in the refrigerator. You can make it up to 2 days ahead, which makes it perfect for entertaining.

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What if my peaches aren’t quite ripe?

You can still use them – just add an extra tablespoon of sugar to the peach mixture.

The baking process will help soften them, and the added sweetness compensates for the less developed flavor.

Can I freeze leftover slices?

Yes! Wrap individual slices in plastic wrap, then place in airtight containers. They’ll keep frozen for up to 3 months.

Thaw overnight in the refrigerator before serving.

My cheesecake cracked, what went wrong?

Usually this happens from overmixing the batter once eggs are added, or from cooling too quickly.

The water bath and gradual cooling process I describe should prevent most cracking issues.

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How I Love to Share This Peach Crumble Cheesecake

I typically serve this Peach Crumble Cheesecake at summer gatherings when peaches are at their peak – family reunions, backyard barbecues, or Sunday dinners on the porch.

I like to let it sit at room temperature for about 30 minutes before serving, which brings out all the flavors beautifully.

A dollop of fresh whipped cream alongside never hurts either!