Let me tell you something. When I was a kid, summer wasn’t summer without sticky fingers from fresh peaches and that unmistakable smell of butter and cinnamon wafting from the kitchen. Fast forward to today, and I’ve found the ultimate way to combine those childhood flavors into one knockout dessert: Peach Crumb Cheesecake.

This one’s got it all—creamy cheesecake, juicy peaches, and a crumb topping that gives you that buttery crunch every bite deserves. It’s made for BBQs, backyard hangouts, and honestly, just impressing the heck out of your friends.

What Makes Peach Crumb Cheesecake Perfect for Summer?

Peach season peaks in the summer, which means you’re getting the juiciest, most flavorful fruit possible. Combine that with the cool, creamy texture of cheesecake and you’ve got a dessert that actually feels refreshing.

Perfect for gatherings because:

It’s easy to slice and serve.
It looks fancy (even if it’s secretly simple).
It holds up beautifully in the fridge.
You can make it a day ahead.

Flavor and Texture Breakdown

Let’s break it down like a chef would:

Creamy: That cheesecake layer is smooth and luscious.
Fruity: The peaches are sweet, slightly tart, and full of sunshine.
Crunchy: The crumb topping? Buttery, golden, and essential.

You want contrast in every bite. That’s what makes this sing.

What You’ll Need: Ingredient Breakdown

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling:

24 oz cream cheese, softened
¾ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
3 large eggs

Peach Topping:

3 cups fresh peaches, peeled and diced
¼ cup brown sugar
1 tsp cinnamon
1 tbsp cornstarch

Crumb Topping:

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup butter, cold and cubed
¼ cup oats

Step-by-Step Instructions

Step 1: Get Set Up for Success

Preheat your oven to 325°F (163°C).
Prep your springform pan: Line the bottom with parchment paper and lightly grease the sides with butter or spray.
Optional but smart: Wrap the outside with foil if using a water bath to prevent leaks.

Chef Tip: A properly prepped pan means no sticking and no leaks—makes your life easier at the finish line.

Step 2: Build the Base

In a bowl, mix:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
Stir until it resembles wet sand. Press the mixture firmly into the bottom of your pan using a flat-bottom glass or measuring cup.
Bake for 10 minutes, then let cool while you prep the rest.

Why it matters: Pre-baking locks in structure and keeps your crust crisp under all that creamy filling.

Step 3: Make Your Layers – Filling, Fruit & Crumbs

Cheesecake Filling

Beat softened cream cheese (24 oz) until silky smooth.
Add ¾ cup sugar, mix.
Fold in ½ cup sour cream and 1 tsp vanilla.
Add 3 eggs, one at a time on low speed. Scrape down sides to keep it even.

Pro Tip: Mix gently. Too much air now = cracks later.

Peach Topping

In a saucepan, simmer:
- 3 cups diced fresh peaches
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp cornstarch
Cook 5–7 minutes until glossy and thick like pie filling. Cool slightly.

Crumb Topping

Combine:
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- ¼ cup oats
Mix with fingers or pastry cutter until chunky crumbs form.

Step 4: Assemble with Purpose

Pour cheesecake filling over your cooled crust.
Spoon the peach topping evenly over the cheesecake—don’t swirl or mix it in.
Generously sprinkle crumb topping across the top.

Visual cue: You should see three clear layers—creamy, fruity, and crunchy.

Step 5: Bake, Chill, and Serve Like a Pro

Bake in a water bath or on a sheet tray (if skipping the bath) for 55–65 minutes.
It’s done when the edges are set and the center has a slight wiggle—not a full-on wave.
Cool at room temp for 1 hour, then chill overnight in the fridge.

Serving Tip: Use a hot knife for clean slices. Add whipped cream, mint, or caramel for a finishing touch.

Slice of peach crumb cheesecake with peach slices and mint on top

Serving and Storage Tips

Serve it with:

Whipped cream and fresh mint
Caramel drizzle
A scoop of vanilla bean ice cream

Storage:

Fridge: Up to 5 days, tightly wrapped.
Freezer: Wrap slices individually and freeze for up to 2 months.

Thaw overnight in the fridge for best texture.

Extra Tips and Tricks

Use ripe peaches—they should smell like sunshine.
Add lemon juice to the peaches for brightness.
Swap in berries, nectarines, or even mango.
Garnish with toasted almonds or edible flowers for flair.

More Peach & Crumb-Inspired Treats

Try these grilled peaches with vanilla ice cream for a light, refreshing peach dessert that’s ready in minutes.
Craving more indulgence? The bourbon peach upside-down cake delivers big flavor with a boozy twist.
For fans of layered desserts, the peach cobbler trifle is a crowd-pleasing alternative.
Love cheesecake? Don’t miss the dulce de leche cheesecake bars—rich, creamy, and full of caramel goodness.
Short on oven time? The creamy no-bake banana caramel dessert is smooth, sweet, and easy.
For portable treats, check out these banana pudding jars—perfect for parties or lunchbox desserts.
If you’re all about that crumb topping, the banana crumb muffins are your next bake.
Cool off with a scoop of peach sorbet (no churn)—a simple, refreshing pairing for cheesecake.

Why You’ll Love This Cheesecake

Benefit	Why It Matters
Perfect Summer Flavor	Uses fresh peaches at peak ripeness for bright, juicy, seasonal sweetness.
Creamy + Crunchy Texture	Combines smooth cheesecake with crumbly topping for irresistible contrast.
Make-Ahead Friendly	Tastes even better after chilling—perfect for prepping a day ahead.
Crowd-Pleaser Presentation	Looks impressive with minimal effort—great for gatherings and potlucks.
Customizable	Swap in other fruits or toppings to make it your own.

FAQ: Peach Crumb Cheesecake

Can I use frozen peaches?

Yes, but thaw and drain them well first. Too much moisture ruins the topping.

How do I know when it’s done baking?

Look for set edges and a slightly jiggly center. It will firm up as it cools.

Can it be made ahead?

Absolutely—this cheesecake actually tastes better the next day.

Can I make it without a springform pan?

You can, but it’ll be trickier to serve clean slices. Line a deep dish pan well if you go this route.

What if it cracks?

No worries. That’s what the crumb topping is for. It hides all sins.

Conclusion

Peach Crumb Cheesecake is summer in dessert form. It’s creamy, fruity, crunchy, and honestly, kind of perfect. Whether you’re hosting a cookout or just want something indulgent after a long, hot day, this one delivers.

Give it a try. Impress yourself. This is the cheesecake I want to eat.

Want more sweet inspiration like this? Visit my Pinterest page for more recipes, plating ideas, and seasonal dessert favorites!

Peach Crumb Cheesecake: The Ultimate Summer Dessert

Table of Contents