Pumpkin & Peach Cheesecake
A delicious fall dessert combining creamy cheesecake with caramelized peaches and pumpkin, perfect for holiday gatherings.
Ingredients
For the Cheesecake Batter
- 32 ounces cream cheese, room temperature Use room temperature for smoother mixing
- 1 cup white sugar
- 1 cup pumpkin puree
- 3/4 cup sour cream, room temperature Use room temperature for smoother mixing
- 2 teaspoons vanilla extract
For the Caramelized Peaches
- 3 tablespoons salted butter
- 3 cups frozen peaches Fresh peaches can be used instead
- 1/2 cup sugar
For the Graham Cracker Crust
- 1/4 cup salted butter, melted
- 2 cups graham cracker crumbs
For the Cinnamon Streusel
- 2 tablespoons butter, firm
- 1/4 cup all-purpose flour
- 2 teaspoons brown sugar
- 1 teaspoon cinnamon
Instructions
Preparation
- In a saucepan, melt 3 tablespoons of butter over medium heat.
- Add frozen peaches and sugar, cooking until peaches are soft and caramelized. Set aside to cool.
- Mix melted butter with graham cracker crumbs until well combined. Press the mixture into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing other layers.
- In a bowl, combine firm butter, flour, brown sugar, and cinnamon. Use your fingers to create a crumbly streusel mixture. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream and vanilla extract until creamy and well-blended.
Assembling and Baking
- Pour half of the cheesecake batter onto the prepared graham cracker crust.
- Spoon half of the caramelized peaches on top. Sprinkle half of the streusel over the peaches.
- Repeat layers with remaining batter, peaches, and streusel.
- Preheat oven to 325°F (163°C). Place a large pan of hot water on the lower rack of the oven.
- Place the springform pan in the oven and bake for about 1 hour and 15 minutes, or until the center is set.
- Allow cheesecake to cool in the oven with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
Finishing and Serving
- Once chilled, generously arrange the reserved caramelized peaches on top.
- Optionally, drizzle peach syrup from caramelized peaches over the cheesecake for extra flavor.
Notes
Use room temperature ingredients for a smooth batter. Chill the crust to prevent sogginess. Bake in a water bath to avoid cracks and ensure even cooking. For neat slices, let the cheesecake chill thoroughly.