Peach Crumble Cheesecake with Caramel Drizzle

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This Peach Crumble Cheesecake with Caramel Drizzle combines a buttery graham cracker crust, silky vanilla cheesecake, juicy cinnamon-spiced peaches, a crunchy oat crumble topping, and a rich caramel drizzle. It’s an elegant dessert that’s perfect for summer gatherings, holidays, or whenever you’re craving a bakery-style cheesecake.

Recipe Details

  • Prep Time: 35 minutes
  • Cook Time: 1 hour 15 minutes
  • Cooling Time: 6 hours (including chilling)
  • Total Time: About 8 hours
  • Servings: 10–12

Ingredients

For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon

For the Cheesecake Filling

  • 24 ounces (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt

For the Peach Topping

  • 3 cups fresh peaches, peeled and sliced
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Crumble Topping

  • ¾ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 6 tablespoons cold unsalted butter, cubed

For the Caramel Drizzle

  • ½ cup caramel sauce (store-bought or homemade)

Instructions

Step 1: Prepare the Crust

  1. Preheat the oven to 325°F (163°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. Mix graham cracker crumbs, sugar, cinnamon, and melted butter.
  4. Press firmly into the bottom and about 1 inch up the sides of the pan.
  5. Bake for 10 minutes.
  6. Cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. Beat the softened cream cheese until smooth.
  2. Gradually add the sugar and beat until creamy.
  3. Mix in the flour and salt.
  4. Add the eggs one at a time, mixing on low speed after each addition.
  5. Blend in the sour cream and vanilla just until combined.

Avoid overmixing to reduce the chance of cracks.

Step 3: Prepare the Peach Layer

In a bowl, combine:

  • Sliced peaches
  • Brown sugar
  • Cornstarch
  • Cinnamon
  • Nutmeg
  • Lemon juice
  • Vanilla

Toss gently until the peaches are evenly coated.

Step 4: Make the Crumble

  1. Mix flour, oats, brown sugar, cinnamon, and salt.
  2. Cut in the cold butter using a pastry cutter or your fingertips until coarse crumbs form.
  3. Refrigerate until ready to use.

Step 5: Assemble

  1. Pour the cheesecake filling over the cooled crust.
  2. Spoon the peach mixture evenly over the cheesecake batter.
  3. Sprinkle the crumble topping evenly across the peaches.

Step 6: Bake

  1. Place the springform pan on a baking sheet.
  2. Bake for 65–75 minutes, or until the edges are set and the center still has a slight wobble.
  3. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.

Step 7: Chill

  • Cool completely at room temperature.
  • Refrigerate for at least 5 hours, preferably overnight, before removing the springform pan.

Step 8: Finish

Drizzle generously with warm caramel sauce just before serving.

Serving Suggestions

Serve with:

  • Vanilla ice cream
  • Fresh whipped cream
  • Fresh peach slices
  • Toasted pecans
  • A sprinkle of cinnamon

Tips for Success

  • Use ripe but firm peaches so they hold their shape while baking.
  • Bring the cream cheese, eggs, and sour cream to room temperature for the smoothest filling.
  • Mix the batter on low speed to avoid incorporating too much air.
  • Chill the cheesecake overnight for the best texture and clean slices.
  • For neat slices, dip a sharp knife in hot water, wipe it dry, and clean it between each cut.

Variations

Brown Butter Crumble

Brown the butter before mixing it into the crumble for a richer, nutty flavor.

Peach Pecan Cheesecake

Add ½ cup chopped toasted pecans to the crumble topping.

Mixed Fruit Version

Replace half of the peaches with nectarines or fresh blueberries.

Salted Caramel

Use salted caramel sauce and sprinkle a pinch of flaky sea salt over the finished cheesecake.

Gluten-Free Option

Use gluten-free graham crackers and a gluten-free flour blend in the crumble.

Storage

  • Refrigerator: Cover tightly and store for up to 5 days.
  • Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition (Approximate Per Serving)

  • Calories: 510
  • Carbohydrates: 46 g
  • Protein: 7 g
  • Fat: 34 g
  • Saturated Fat: 19 g
  • Cholesterol: 130 mg
  • Sodium: 300 mg
  • Fiber: 2 g
  • Sugar: 32 g

Why You’ll Love This Recipe

  • Creamy, rich cheesecake with sweet, juicy peaches.
  • A buttery oat crumble adds a satisfying crunch.
  • Finished with luscious caramel for an irresistible bakery-style dessert.
  • Perfect for summer celebrations, family dinners, potlucks, or holiday dessert tables.
  • Easy to make ahead and even better after chilling overnight.

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