This decadent Peach Crumble Cheesecake with Caramel Drizzlecombines a crunchy graham crust, creamy vanilla cheesecake, a spiced peach layer, buttery streusel, and a sweet caramel finish.
🛒 Ingredients
Crust
- \(1\frac{1}{2}\) cups graham cracker crumbs
- \(\frac{1}{4}\) cup sugar
- \(\frac{1}{3}\) cup butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
Peach & Crumble Topping
- 1 (15 oz) can sliced peaches (drained) or 2 cups fresh peaches
- \(\frac{1}{2}\) cup crumble topping (made from flour, butter, brown sugar, and cinnamon)
- \(\frac{1}{2}\) cup caramel sauce
👩🍳 Instructions
- Prepare the Crust: Mix the graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan and bake at 175° C (350° F) for 8 minutes. Let cool.
- Make the Filling: Beat the cream cheese and sugar until smooth. Mix in the eggs one at a time, then add the vanilla. Pour over your cooled crust.
- Bake: Bake at 160° C (325° F) for 50-60 minutes until the center is set.
- Chill: Let the cheesecake cool completely, then chill in the fridge for at least 4 hours.
- Decorate: Mound the peach slices in the center of the cheesecake, sprinkle the crumble topping around the peaches, and generously drizzle everything with caramel sauce.
Would you prefer an oven-baked version or a no-bake version? Let me know
give you the exact ingredient ratios and steps for that specific method!