Peach Cream Cheesecake Crumble
Creamy, juicy, and comfortingly sweet, Peach Cream Cheesecake Crumble is the kind of dessert that makes every family gathering feel like a celebration.
Servings: 8 servings
Equipment
- Baking Dish
- Mixing Bowl
- Measuring Cup
- Spatula
Ingredients
Ingredients
- 8 oz Cream Cheese, softened
- 1/2 cup Sugar
- 1 large Egg, room temperature
- 1/2 tsp Vanilla Extract
- 2 cups Peaches, sliced (fresh or thawed if frozen)
- 1/2 cup Graham Cracker Crumbs
- 2 tbsp Butter, melted
- 1/4 tsp Cinnamon
Instructions
- Preheat oven to 350°F. Prepare an 8×8-inch baking dish by lightly greasing the sides with butter or nonstick spray.
- In a small bowl, mix 1/2 cup graham cracker crumbs with 2 tablespoons melted butter until the crumbs are evenly moistened and clump together when pressed. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.
- In a medium bowl, beat 8 ounces softened cream cheese with 1/2 cup sugar until smooth and lump-free. Add 1 egg and 1/2 teaspoon vanilla extract, and continue beating until fully incorporated and silky.
- Pour the cream cheese mixture over the graham cracker crust and smooth the top with a spatula.
- Arrange 2 cups sliced peaches evenly over the cream cheese layer. Lightly sprinkle 1/4 teaspoon cinnamon over the peaches.
- Bake in the preheated oven for 30 to 35 minutes, or until the filling is set around the edges and slightly jiggly in the center.
- Remove from the oven and allow the dessert to cool to room temperature, then refrigerate for at least 2 hours to let the filling firm up.
- Slice into squares and serve chilled. Optionally, top with whipped cream or extra graham crumbs.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator. You can freeze individual slices for up to 2 months.