A rich and creamy cheesecake layered with juicy peaches, topped with a buttery crumble, and finished with a luscious caramel drizzle. This dessert combines the comforting flavor of peach crumble with the elegance of cheesecake, making it perfect for holidays, family dinners, or special occasions.
Prep Time
25 minutes
Cook Time
1 hour 10 minutes
Chill Time
4 hours minimum
Total Time
5 hours 35 minutes
Servings
10–12 slices
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons brown sugar
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons flour
For the Peach Layer
- 3 cups fresh peaches, peeled and sliced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter, cubed
For the Caramel Drizzle
- 1/2 cup caramel sauce
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Step 2: Make the Peach Layer
In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, and cornstarch. Cook for 5 minutes until peaches soften slightly and sauce thickens. Cool completely.
Step 3: Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
Beat in eggs one at a time. Add vanilla, sour cream, and flour. Mix until creamy and smooth.
Step 4: Assemble
Pour half of the cheesecake batter over the crust.
Spoon cooled peach mixture evenly over batter.
Add remaining cheesecake batter on top.
Step 5: Make the Crumble
Mix flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly.
Sprinkle crumble topping evenly over cheesecake.
Step 6: Bake
Bake for 60–70 minutes until center is slightly jiggly.
Turn oven off, crack the oven door, and let cheesecake cool inside for 1 hour.
Step 7: Chill
Refrigerate for at least 4 hours or overnight.
Step 8: Finish
Before serving, drizzle generously with caramel sauce.
Tips for Best Results
- Use ripe peaches for maximum flavor.
- If using canned peaches, drain very well.
- Do not overmix batter after adding eggs.
- Chill overnight for cleaner slices.
- Warm caramel sauce slightly before drizzling.
Variations
- Add chopped pecans or walnuts to crumble topping.
- Use apples instead of peaches for an autumn version.
- Add a pinch of nutmeg for deeper flavor.
- Swap caramel with honey drizzle.
Storage
Store covered in refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
Nutrition Facts (Per Slice Approx.)
- Calories: 510
- Carbohydrates: 42g
- Protein: 7g
- Fat: 35g
- Sugar: 29g
