Instructions
- 1
Press graham cracker-butter mixture into springform pan. Bake 8 minutes at 325°F.
- 2
Beat cream cheese, sugar until smooth. Add eggs one at a time. Fold in sour cream and vanilla.
- 3
Pour filling over crust. Bake in water bath 75-80 minutes. Cool and refrigerate overnight.
- 4
Make crumble: rub cold butter into flour, oats and brown sugar until clumpy. Bake at 350°F until golden, 12 minutes.
- 5
Toss peach slices with brown sugar and a pinch of cinnamon. Saute 3 minutes until just softened.
- 6
Arrange warm peaches over cold cheesecake. Scatter crumble generously.
- 7
Heat caramel sauce and drizzle dramatically over the top.
- 8
Serve immediately for warm peach-cold cheesecake contrast.
Baker's Tip
The contrast between the cold creamy cheesecake and warm caramelized peaches is what makes this dessert extraordinary. Assemble just before serving — never top more than 1 hour ahead.
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes, drain them very well and pat dry. Canned peaches are softer so skip the sauteing step — just arrange directly. The flavor is milder than fresh but the result is still excellent, especially out of season.
How do I stop the crumble from getting soggy?
Add the crumble right before serving, not hours ahead. Store it separately in an airtight container at room temperature for up to 3 days. The cold cheesecake will soften crispy toppings quickly if assembled early.
Can I make the caramel sauce from scratch?
Absolutely. Melt 1 cup sugar in a dry pan over medium heat until deep amber, then carefully add 1/2 cup warm heavy cream (it will bubble violently), stir, add 3 tablespoons butter and a pinch of salt. It is far better than store-bought.
What if my peaches are not ripe?
Place unripe peaches in a paper bag with an apple for 1-2 days. The ethylene gas from the apple speeds ripening naturally. Alternatively, roast peach slices with brown sugar and butter at 400°F for 15 minutes to compensate for lack of sweetness.
About This Recipe
A stunning summer cheesecake with caramelized fresh peaches, brown sugar crumble topping and rivers of amber caramel cascading down the sides. Warm peach cobbler meets New York cheesecake in the most delicious way.
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