It’s PEACH season, which is probably my personal favourite of all the fruits we are lucky enough to enjoy through out the summer. This year I have even better access to glorious Okanagan peaches as we’ve relocated to British Columbia. Even though I still have boxes to unpack I couldn’t resist the peaches at the farmers market and as their scent filled my car when driving home I knew I was going to be making this cheesecake.
To begin you want to grease a 9″ springform pan and line the bottom with parchment paper. In a small bowl combine the graham cracker crumbs and pour in the melted butter, stir until all the crumbs are well moistened and starting to hold together if pressed. Pour the crumbs into the bottom of the prepped springform pan and pack down into an even layer coating the entire bottom of the pan. At this point put the pan into the freezer, preheat your oven to 425 degrees and get started on making the peach filling/topping.
Take about 6-7 large peaches, although I feel like I should call the Okanagan peaches enormous, and peel. Then remove the pit and slice into 1″4 slices and place into a large pot. Then add the spices, sugar, flour and place the pot of medium high heat. Stir the peaches occasionally and cook until the liquid has thickened and the peaches are softened (but not mush). It takes about 8 minutes. Remove from heat and set off to the side.
Now its time to make the actually cheesecake filling, start by adding 3 packages of softened cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat until well combined. Next add the 4 slightly beaten eggs and mix one more time until just combined, do not overmix it won’t be good. In fact I usually do the last bit of incorporation by hand to avoid overmixing.
Once you have all the components made and the oven is at temperature its time for the assembly to begin. Start by finding a roasting pan that will comfortably hold your cheesecake in a level position. Wrap the bottom of the cheesecake pan with aluminum foil (although I don’t have any so I am going to take a risk that water won’t go into my cheesecake). This roasting pan is going to be used to make a water bath for while the cheesecake bakes to prevent cracking.
Place the prepared springform pan with frozen base into the roasting pan, pour in about half (2.5 cups) of the cheesecake filling into the pan. Then pour the boiling water into the roasting pan so it surrounds the springform pan and goes about 1/3 of the way up. Place the entire roasting pan in the preheated oven and bake for about 15 minutes until the cheesecake is set in the middle.
Remove the cheesecake from the oven and reduce the temperature to 350 degrees. Next place a very thin layer of the peaches over the cheesecake, do this gently. Place the peaches in a few gentle dollops all over the cheesecake then gently spread evenly using a small offset spatula.
This layer needs to be thin and is to just give a hint of peaches inside the cheesecake, if you put to much the cake won’t stay together very well. Once the peaches have been thinly spread over the base layer of cheesecake gently pour the remaining cheesecake mixture over top. Again using an offset spatula to gently make sure its evenly spread. Have I said gently enough times to really drive home how important that part is?
Place the roasting pan with the cheesecake back in to the reduced temperature oven and continue to bake for about 45 minutes. While it is baking is the perfect time to make the crumble topping.
In a small bowl add the brown sugar, oatmeal, flour and salt and mix to combine. Then grate in the cold butter and mix together until large clumps from when you squeeze the mixture together, it should hold but also crumble apart easily. Set to the side until ready to put on to the cheesecake.
Once the cheesecake has baked about 45 minutes and is only slightly wiggly in the centre remove from the oven and place another thin layer of peaches, spread evenly, then take the crumble mixture and spread it all over the peach layer.
Keep remaining peaches to serve on the side of slices of the cheesecake. Place the cheesecake back in the oven and bake for another 20-25 minutes until the crumble top is golden brown. Turn the oven off and open the door so there is about a 2″ crack and leave the cake to cool for about 1 hour inside the oven.
Remove from oven and cool on a wire rack until the cake reaches room temperature, then place it into the fridge for about 6 hours or overnight. Once it has chilled in the fridge run a thin, sharp knife around the edge and remove the springform pan. At this point the cheesecake is ready to serve, it is the perfect make ahead recipe for when company is coming. The cake keeps well in the fridge for at least a week.
Peach Crisp Cheesecake:
3 cups graham cracker crumbs
3/4 cup melted butter
- Start by lining a 9″ round springform pan with parchment paper then lightly grease with butter.
- Add the 3 cups graham cracker crumbs to a bowl then pour the melted butter over top.
- Stir until the graham cracker crumbs are well moistened and starting to hold together when pressed.
- Pour the crumb mixture into the prepared springform pan then place in the freezer while working on remaining components, at least 20 minutes.
7 large peaches pitted, peeled, and sliced to about 1/4″ thickness
1/2 cup brown sugar
1/2 cup granulated sugar
1 Tablespoon lemon juice
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon nutmeg
- Place the sliced peaches into a large pot, then add all the remaining ingredients and stir to combine.
- Place over medium high heat and cook, stirring occasionally, until slightly thickened and peaches have softened (not turned to mush). This takes about 6-8 minutes.
- Remove from heat and set aside until needed during cheesecake assembly.
3 ( 8 oz) packages of cream cheese softened to room temperature
3/4 cup granulated sugar
2 teaspoons vanilla
1/3 cup greek yogurt or sour cream
2 tablespoons cornstarch
4 large eggs lightly beaten
- Place the softened cream cheese, vanilla, sugar into a bowl of a stand mixer and whip until well combined.
- Add the sour cream (or yogurt) and the cornstarch and mix again until just combined.
- Pour in the four lightly beaten eggs and beat again until just mixed. Remove bowl from stand mixer and do the last few combining stirs with a spatula scrapping down the sides of the bowl to ensure everything is combined but not over mixed.
1 cup dark brown sugar
3/4 cups old fashioned oats
3/4 cup all purpose flour
pinch of salt
1/2 cup cold unsalted butter
- Place all the ingredients other then the butter into a mixing bowl and stir to combine.
- Using a box grater to grate the cold butter into the dry ingredients.
- Then using a fork, or your hands, combine the butter into the dry ingredients until it forms large crumbs and holds together when pressed.
- Set aside until assembly
- Preheat oven to 425 degrees
- Remove the springform pan with the graham cracker crust from the freezer and wrap the bottom of the pan in aluminum foil to prevent water from entering when the stream bath is added.
- Place the prepared pan into a large roasting pan that allows the springform pan to sit level.
- Pour about half (2 1/2 cups) of the cheesecake filling over the graham cracker crumb base in the springform pan.
- Pour boiling water into the roasting pan (NOT THE SPRINGFORM) to surround the springform pan until water goes about 1/2 way up the side.
- Place into the preheated oven and bake for about 15 minutes until the top looks set.
- Remove from oven and reduce temperature to 350 degrees
- Place a thin layer of peaches over the set cheesecake, do this gently and carefully. Use an offset spatula to evenly spread the peaches to cover the set cheesecake layer.
- Pour the remaining cheesecake filling on top of the peach layer. Do this careful and gently or else everything will break and mix together.
- Make sure it is level using the offset spatula.
- Place the cheesecake bake into the oven, that has been reduced to 350, and bake about 40-45 minutes until it is only slightly jiggly in the centre.
- Remove from the oven and add another thin layer of the peaches (keeping any leftover peaches for when its time to serve)
- Crumble the crisp topping mixture over the peach layer, be generous and make sure its evenly coated.
- Place the roasting pan with the cheesecake back into the oven and bake for about 20-25 minutes until the crisp topping is golden brown.
- Turn the oven off and open the door about 2″ and leave the cheesecake to cool for an hour.
- Remove the cheesecake from the oven and place on a cooling rack until it reaches room temperature.
- Once it has cooled to room temperature place the cheesecake in the fridge for at least 6 hours, or overnight.
- After cheesecake has chilled and had time to setup take a thin sharp knife and run it around the edge of the springform pan to prevent any sticking.
- Remove the springform pan and slice it up and serve.
- I like to serve the slices with some of the remaining peach filling warmed up on the side, but really a slice of this cheesecake is fantastic all on its own.
This cake will keep well in the refrigerator for at least a week.