Peach Crumble Cheesecake

the smooth top of the cheesecake adding moisture while the cheesecake is baking.
When Is Cheesecake Done Baking?
Cheesecake is done baking when the sides are set but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness 150F. Another option to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle its done!
How To Store Peach Crumble Cheesecake
To store peach crumble cheesecake cover it and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container it will last up to 3 days in the refrigerator.
Can I Freeze Peach Crumble Cheesecake?
Sure! Cheesecake freezes well. To freeze
Let the cheesecake cool completely Place the cheesecake uncovered in the freezer for about an hour or until the streusel is frozen. If you are keeping the cheesecake in the springform pan remove the sides of the pan After the hour or so in the freezer take the cheesecake off the pan you may have to pry it off with a knife and wrap it tightly in plastic wrap Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months When ready to enjoy let the cheesecake thaw in the refrigerator.
Peach Crumble Cheesecake
PREP TIME20MINUTES MINS
COOK TIME1HOUR HR 15MINUTES MINS
CHILLING TIME4HOURS HRS
TOTAL TIME5HOURS HRS 35MINUTES MINS
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.
Ingredients
1 ½ cups 126 g graham cracker crumbs about 1012 sheets of graham crackers crushed2 tablespoons granulated sugar6 tablespoons unsalted butter melted
Streusel
1 cup 125 g allpurpose flour½ cup 100 g light brown sugar packed1 teaspoon ground cinnamon½ teaspoon kosher salt½ cup 1 stick 113 g unsalted butter melted
Peaches
1 can 29 ounces sliced peaches in heavy syrup drained1 tablespoon granulated sugar1 teaspoon cinnamon⅛ teaspoon nutmeg
Cheesecake
4 packages 8 ounces each cream cheese room temperature1 ¼ cups 250 g superfine granulated sugar½ cup 115 g sour cream room temperature2 teaspoons vanilla extract5 large eggs room temperature
Instructions
Preheat the oven to 350F. Line a 9inch springform pan with parchment paper.
In a medium bowl