Are you on the hunt for a dessert that perfectly embodies the warmth and joy of a long summer’s day? Something that offers both sophisticated comfort and the bright, juicy flavours of the season? We believe we’ve crafted just the recipe for you. Picture a rich, creamy baked cheesecake, lovingly layered with succulent, sweet peaches and finished with a golden, buttery crumble. This isn’t just a dessert; it’s a celebration on a plate. We are delighted to share our ultimate recipe for a truly memorable Peach dessert that will have your guests clamouring for more.

This delightful creation marries three classic desserts into one harmonious treat: the luxurious creaminess of a New York-style cheesecake, the fruity comfort of a peach pie, and the rustic charm of a crumble. It serves as the perfect showstopper for a garden party, a family celebration, or simply as an indulgent weekend bake to make the most of beautiful, ripe peaches. Let’s begin this delicious journey together.

Why You’ll Love This Recipe

• A Delightful Contrast of Textures: Every mouthful is an adventure, from the crisp, buttery base and silky filling to the tender peaches and crunchy streusel topping.
• Celebrates the Best of Summer: This cheesecake is a fantastic way to showcase peaches at their peak. The fresh fruit flavour beautifully balances the richness of the cream cheese, creating a dessert that feels both light and decadent.
• Impressively Easy to Create: While it looks like it came from a high-end patisserie, the steps are surprisingly straightforward. We’ll guide you through the entire process to ensure a flawless result, even for novice bakers.
• Ideal for Entertaining: Because this cheesecake requires ample chilling time, it’s the perfect make-ahead dessert. You can prepare it the day before, freeing you up to enjoy the company of your guests.

Ingredients

• 250g digestive biscuits, crushed into fine crumbs
• 125g unsalted butter, melted
• 700g full-fat cream cheese, at room temperature
• 200g caster sugar
• 3 large free-range eggs, at room temperature
• 1 teaspoon vanilla extract
• 200ml soured cream, at room temperature
• 3-4 large ripe peaches, peeled, stoned, and sliced
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornflour
• 100g plain flour
• 50g demerara sugar
• 50g unsalted butter, cold and cubed
• A pinch of salt

To achieve the best possible texture, we suggest using a 23cm (9-inch) springform tin. It’s also vital to let your refrigerated ingredients, like the cream cheese and eggs, come to room temperature for the creamiest filling.

• For the Biscuit Base:
• 250g digestive biscuits, crushed into fine crumbs
• 125g unsalted butter, melted
• For the Cheesecake Filling:
• 700g full-fat cream cheese, at room temperature
• 200g caster sugar
• 3 large free-range eggs, at room temperature
• 1 teaspoon vanilla extract
• 200ml soured cream, at room temperature
• For the Peach Layer:
• 3-4 large ripe peaches, peeled, stoned, and sliced
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornflour
• For the Crumble Topping:
• 100g plain flour
• 50g demerara sugar
• 50g unsalted butter, cold and cubed
• A pinch of salt

How to Make the Perfect Peach Crumb Cheesecake

This cheesecake comes together by building layers of flavour and texture. We’ve broken down the method into clear, easy-to-follow stages. If you’re planning a complete meal, this cheesecake is a wonderful follow-up to our Lemon Garlic Chicken.

Step 1: Prepare the Biscuit Base

Let’s begin with the foundation of our cheesecake. First, preheat your oven to 180°C (160°C Fan/Gas Mark 4). In a bowl, combine the crushed biscuits and melted butter until the crumbs are thoroughly moistened. Press this mixture firmly into the base and slightly up the sides of your 23cm springform tin. A flat-bottomed glass is great for this. Bake for 10 minutes, then remove it from the oven to cool fully while we move on to the next layers.

Step 2: Create the Sweet Peach Layer

With the base cooling, it’s time to prepare the luscious peach filling. Fresh peaches can sometimes be a challenge to peel; for a handy trick, we recommend this guide from BBC Good Food. In a saucepan, combine the sliced peaches with the brown sugar, cinnamon, and cornflour. Gently heat over a medium flame for 5-7 minutes, stirring occasionally, until the fruit softens and the surrounding juices thicken into a light sauce. Set this aside to cool down.

Step 3: Mix the Creamy Cheesecake Filling

Now for the heart of the cheesecake—the velvety filling. Using an electric mixer on a low setting, beat the cream cheese in a large bowl until it’s perfectly smooth. This initial step is key to avoiding lumps. Slowly mix in the caster sugar. Next, add the eggs one by one, ensuring each is just combined before adding the next. Finally, gently fold in the vanilla extract and soured cream. It’s important not to over-beat the mixture, as this can introduce air and lead to cracks later on.

Step 4: Make the Irresistible Crumble Topping

A proper Fruit crumble cheesecake needs that signature crunchy topping. In a separate bowl, stir together the plain flour, demerara sugar, and the pinch of salt. Add the cold, cubed butter and use your fingertips to rub it into the dry ingredients. Continue until you have a mixture that resembles coarse breadcrumbs with some larger clumps. This rustic texture is exactly what we’re aiming for. Set it aside for the final assembly.

Step 5: Assemble and Bake Your Masterpiece

We’re ready to assemble our creation. Lower the oven temperature to 160°C (140°C Fan/Gas Mark 3). Pour half of the cheesecake batter onto the cooled biscuit base. Delicately spoon the cooled peach mixture over the top, spreading it gently while leaving a small gap around the edges. Cover the peaches with the rest of the cheesecake batter. To finish, scatter the crumble topping evenly across the surface. Bake for 60-70 minutes, until the edges are firm but the centre still has a gentle wobble.

Step 6: The All-Important Cooling Process

This step is crucial for a perfect cheesecake, so patience is key! To avoid cracking, switch off the oven, prop the door ajar with a wooden spoon, and let the cheesecake cool slowly inside for at least an hour. Then, move it to a wire rack to cool completely to room temperature. Finally, cover it loosely and refrigerate for a minimum of 6 hours, though overnight is ideal. This chilling period allows the cheesecake to set fully and lets the flavours deepen beautifully.

Top Tips for a Flawless Baked peach cheesecake

We want every one of your cheesecakes to be a triumph. Here are some of our trusted tips that we’ve gathered over time:

• Start with Room Temperature Ingredients: Always ensure your cream cheese, eggs, and soured cream have had time to come to room temperature. This is the secret to a silky, lump-free filling where everything combines effortlessly.
• Mix Gently: Over-mixing, particularly after adding the eggs, introduces air which can cause cracks. Keep your mixer on a low speed and mix only until the ingredients are just combined.
• Choosing Your Peaches: While fresh, in-season peaches provide unparalleled flavour, high-quality tinned peaches (drained and in juice, not syrup) work beautifully as a year-round alternative.
• Trust the Wobble: It can be tempting to bake the cheesecake until it’s completely firm, but resist! A slight jiggle in the centre is the perfect indicator that it’s done. The residual heat will finish the job as it cools.

Serving and Storing Your Cheesecake

Before serving, carefully slide a palette knife around the cheesecake’s edge to loosen it from the tin, then undo the springform latch. For clean, professional-looking slices, use a long, sharp knife, wiping the blade clean after each cut. This dessert is truly delicious by itself, but a little whipped cream or a scoop of vanilla ice cream can elevate it further. It’s the ideal refreshing dessert after a savoury meal like our Garlic Parmesan Chicken Pasta Recipe.

Any leftovers can be kept in the fridge in an airtight container for up to four days. In our opinion, the flavours meld and improve, making it even more delicious on day two!

FAQ

A Sweet Conclusion to Your Summer Meal

And there we have it—our complete guide to baking a show-stopping Peach Crumb Cheesecake. We feel this dessert beautifully encapsulates the spirit of summer, transforming simple, fresh ingredients into something truly memorable. The wonderful interplay of textures—creamy, fruity, and crunchy—is sure to delight everyone.

We do hope you’ll try this recipe when peaches are at their best. Be sure to let us know how you get on in the comments below. We always enjoy hearing about your baking adventures! Happy baking!

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Prep: 30 mins
Cook: 1 hr 15 mins
Serves: 12

Ingredients

• For the Biscuit Base:
• 250g digestive biscuits, crushed
• 125g unsalted butter, melted
• For the Peach Layer:
• 3-4 large ripe peaches, peeled, stoned, and sliced
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cornflour
• For the Cheesecake Filling:
• 700g full-fat cream cheese, at room temperature
• 200g caster sugar
• 3 large free-range eggs, at room temperature
• 1 teaspoon vanilla extract
• 200ml soured cream, at room temperature
• For the Crumble Topping:
• 100g plain flour
• 50g demerara sugar
• 50g unsalted butter, cold and cubed
• A pinch of salt

Instructions

1. Preheat oven to 180°C (160°C Fan). Combine crushed biscuits and melted butter. Press firmly into a 23cm springform tin. Bake for 10 minutes and set aside to cool completely.
2. To make the peach layer, combine sliced peaches, brown sugar, cinnamon, and cornflour in a saucepan. Heat for 5-7 minutes until the fruit softens and the sauce thickens. Set aside to cool.
3. For the crumble topping, mix the flour, demerara sugar, and salt in a bowl. Rub in the cold, cubed butter with your fingertips until the mixture resembles coarse breadcrumbs.
4. In a large bowl, beat the room-temperature cream cheese until smooth. Mix in the caster sugar, followed by the eggs, one at a time. Gently fold in the vanilla extract and soured cream, being careful not to over-mix.
5. Lower the oven temperature to 160°C (140°C Fan). Pour half of the cheesecake filling over the cooled base. Spoon the cooled peach mixture over the filling, then top with the remaining cheesecake batter. Sprinkle the crumble topping evenly across the surface.
6. Bake for 60-70 minutes, until the edges are firm but the centre still has a gentle wobble.
7. Turn off the oven and let the cheesecake cool inside with the oven door ajar for 1 hour. Cool completely on a wire rack, then cover and refrigerate for at least 6 hours (or overnight) before serving.

Nutrition (per serving): Nutrition information is not available in the article.