Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Peach Crisp Cheesecake

5.0
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
695 min
SERVINGS
12 servings
Dessert
Peach Crisp Cheesecake
Ingredients
  • cooking spray
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons white sugar
  • 1/4 teaspoon kosher salt
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 cup bourbon
  • 1/4 cup peach preserves
  • 2 cups peeled, pitted, and chopped peaches
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
Instructions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Spray a 9-inch springform pan with cooking spray to prevent it from sticking.
3
To create the crust: Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until the ingredients are evenly blended.
4
Press the crumb mixture into the bottom and sides of the prepared pan, creating a solid foundation.
5
Bake in the preheated oven until it's set and golden brown, taking about 10 minutes.
6
Remove the pan from the oven and let it cool on a wire rack for 30 minutes, allowing the crust to firm up.
7
Keep the oven warm while preparing the cheesecake.
8
Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat cream cheese and sugar together until they're light and fluffy.
9
Gradually add eggs, one at a time, beating on low speed until just combined after each addition.
10
Add flour and salt to the mixture, beating on low until they're just incorporated.
11
Mix in bourbon and preserves, making sure not to overbeat the mixture.
12
Fold in chopped peaches until they're just combined, being careful not to overmix.
13
Pour the filling into the cooled crust.
14
To ensure a smooth top, gently jiggle the pan back and forth.
15
Transfer the cheesecake to a plastic slow cooker liner, then place it in a large roasting pan.
16
Alternatively, you can double wrap the springform pan with heavy-duty aluminum foil for added protection.
17
Place the roasting pan in the oven and pour warm water into it, making sure not to spill any into the slow cooker liner.
18
Bake in the preheated oven until the cheesecake is just set on top, taking about 35 minutes.
19
While the cheesecake bakes, prepare the topping: In a medium bowl, use an electric mixer to beat butter and sugar together until they're light and fluffy.
20
Gradually add an egg, beating on low speed until just combined.
21
Whisk together flour, baking powder, cinnamon, and salt in a small bowl, then add them to the butter mixture with the mixer on low.
22
Beat until just combined, being careful not to overmix.
23
Carefully remove the cheesecake from the oven and slide it onto a rack without removing it.
24
Dollop the topping mixture by spoonfuls over the cheesecake, spreading it evenly.
25
Slide the rack back into the oven and close the door.
26
Continue baking until the topping is golden brown on top and the cheesecake is almost set in the center, taking about 1 hour.
27
Turn off the oven and prop the door open by about 1 inch to allow steam to escape.
28
Let the cheesecake stand in the oven for another hour, allowing it to cool and set.
29
Remove the cheesecake from the roasting pan and let it cool at room temperature for 1 hour.
30
Remove the cheesecake from the liner and transfer it to the refrigerator, where it will chill for at least 6 hours or up to 12 hours.
31
Before slicing and serving, remove the metal collar from the cheesecake.