Description
Learn how to make delicious Peach Cream Cheesecake Crumble. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 cups fresh peaches, peeled and sliced (about 5 medium peaches)
- 1 tablespoon lemon juice (to brighten the peaches)
- ¾ cup granulated sugar, divided
- 2 teaspoons cornstarch (helps thicken the peach filling)
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ½ cup rolled oats (for a bit of texture in the crumble)
- ½ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, cold and cubed
- Pinch of salt
Substitution tips: If you don’t have sour cream, plain Greek yogurt works well and adds a nice tang. For a gluten-free version, swap the all-purpose flour for a gluten-free blend, and make sure your oats are certified gluten-free. If fresh peaches aren’t in season, frozen peaches (thawed and drained) are a reliable alternative that I’ve used many times when the summer rush ends.
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9×9-inch baking dish or spray it lightly with nonstick spray.
- In a large bowl, toss the sliced peaches with lemon juice, ½ cup of the granulated sugar, and cornstarch. Set aside while you prepare the cheesecake layer. This step helps the peaches release their juices and thickens the filling as it bakes.
- In another bowl, beat the softened cream cheese with the remaining ¼ cup granulated sugar until smooth and creamy, about 2-3 minutes. I find using a hand mixer makes this step quick and mess-free.
- Add sour cream, vanilla extract, and the egg to the cream cheese mixture. Beat until everything is combined and silky smooth. This creamy layer adds a tangy richness that balances the sweetness of the peaches perfectly.
- Pour half of the peach mixture into the prepared baking dish and spread it evenly. Then, gently spread the cream cheese mixture over the peaches in an even layer. Finally, spoon the remaining peaches on top. This layering keeps every bite balanced between juicy fruit and creamy cheesecake.
- Now, for the crumble topping: In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is where that buttery, crunchy texture comes from, and it’s worth taking your time with.
- Sprinkle the crumble evenly over the peach and cream cheese layers. Don’t be shy—this topping is the star of the show.
- Bake for 40-45 minutes, or until the crumble is golden brown and the filling is bubbly. You’ll know it’s ready when the edges are fragrant and the top has a beautiful golden crust.
- Remove from the oven and let it cool for at least 20 minutes before serving. This resting time lets the filling set so you can get clean slices when you serve it.
- Serve warm or at room temperature. If you have little ones like my son Eli, this is a great moment to watch them decide if the crumble passes the “no bargaining” test—spoiler, it usually does!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Peach Cream Cheesecake Crumble, recipe, cooking, food
