Peach Crumble Cheesecake

Peach Crumble Cheesecake is a buttery
graham cracker crust topped with layers of cheesecake crumbly streusel and peaches! You will enjoy the creaminess of the cheesecake with the juicy peaches and the streusel texture in each delectable bite. If you love peaches you will also love my Peach Cake!
Ingredients Substitutions
Crust Ensure all graham cracker crumbs are coated in melted butter. This is what binds the crust together.
Streusel The streusel layers are a crumbly topping made with light brown sugar flour cinnamon salt and butter. It will be in between layers of cheesecake and on the top.

Peach Mixture The peaches used are from a can of sliced peaches in heavy syrup that have been drained. They are mixed with granulated sugar cinnamon and nutmeg. Just like the streusel the peach mixture will be layered in between the cheesecake as well as on top. While the cheesecake is chilling store the peach mixture in the refrigerator until ready to use as the topping.
Filling Be sure the ingredients specifically the cream cheese sour cream and eggs are at room temperature. This helps prevent lumps in the cheesecake.
Sour Cream You will need sour cream for the filling and the topping. Sour cream in the filling helps give the cheesecake a smoother texture with just a hint of tartness.
Can I Use Fresh Peaches?
Yes you can certainly use fresh peaches. However you will need to roast them before adding them to the cheesecake and before topping the chilled cheesecake. If using fresh peaches you will need a total of 56 peaches. To roast the peaches first slice 3 peaches and lay them in a single layer onto a baking sheet lined with parchment paper. Sprinkle the peaches with 1 12 teaspoons granulated sugar 12 teaspoon cinnamon and a pinch of nutmeg. Bake for about 1015 minutes at 400F or until they reach your desired texture. Wait until the cheesecake has completely chilled before roasting the other half of the peaches for the topping.
Is A Water Bath Important?
Yes. Using a water bath when baking cheesecakes helps prevent the edges from overcooking. It also results in the cheesecake being more even colored without cracks. Its all about science. The water cannot get hotter than 212F since this is when it turns to steam. This means the heat is distributed more evenly and the water is like a buffer protecting the edges from overcooking. The steam also helps with