Ingredients:
Biscoff Cookies: The Biscoff cookies form the base of the cheesecake crust, adding a rich, caramelized flavor that complements the creamy filling. Their crisp texture provides a sturdy foundation that holds up well under the weight of the cheesecake layers. When crushed and mixed with butter, they create a cohesive and flavorful crust.
Unsalted Butter: Butter acts as the binding agent for the cookie crust, holding the crushed Biscoff cookies together. It also adds a rich, buttery flavor that enhances the taste of the crust. Using unsalted butter allows you to control the overall saltiness of the dessert.
Cream Cheese: Cream cheese is the star ingredient in the cheesecake filling, giving it its signature creamy and tangy texture. The high-fat content of cream cheese contributes to the rich, velvety consistency that makes cheesecake so indulgent. It also helps the cheesecake set properly when baked.
Sour Cream: Sour cream adds a slight tanginess to the cheesecake filling, balancing the sweetness from the sugar. It also contributes to the creamy texture, making the filling smoother and more luscious. Additionally, sour cream helps prevent the cheesecake from cracking as it bakes and cools.
Granulated Sugar: Sugar sweetens both the cheesecake filling and the peach layer, making the dessert more palatable. It helps to balance the tanginess of the cream cheese and sour cream. In the crumble topping, sugar caramelizes during baking, adding a delightful crunch and sweetness.
Vanilla Extract: Vanilla extract enhances the flavor of the cheesecake filling, adding a warm and aromatic note. It complements the tanginess of the cream cheese and the sweetness of the sugar, creating a well-rounded flavor profile. Vanilla is essential in giving the cheesecake its classic taste.
Eggs: Eggs act as a binding agent in the cheesecake filling, helping it set and hold its shape. They add richness and contribute to the smooth, creamy texture of the cheesecake. Adding eggs one at a time ensures they are fully incorporated, preventing a lumpy batter.
Peaches: Peaches add a fresh, fruity layer to the cheesecake, providing a burst of sweetness and juiciness. Their natural acidity complements the rich cheesecake filling, creating a balanced flavor. Peeling and dicing the peaches ensures they distribute evenly across the cheesecake.
Lemon Juice: Lemon juice adds a touch of acidity to the peach layer, enhancing the natural sweetness of the fruit. It also helps to prevent the peaches from browning. A small amount of lemon juice brightens the overall flavor of the peach layer.
All-Purpose Flour: Flour is used in the peach layer to thicken the fruit mixture, preventing it from becoming too runny when baked. In the crumble topping, flour combines with the butter and sugar to create a crumbly texture. It provides structure and helps the topping hold together.
Cinnamon: Cinnamon adds a warm, spicy note to the crumble topping, complementing the sweetness of the peaches and sugar. It enhances the overall flavor of the topping, making it more aromatic and inviting. Cinnamon also adds a touch of complexity to the dessert.
Easy Peach Crumble Cheesecake Recipe
Ingredients
Biscoff Cookie Crust
- 2 ½ cups crushed Biscf cookies
- ½ cup unsalted melted butter
Cheesecake Filling
- 24 ounces stened room temperature cream cheese
- 8 ounces sour cream
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 eggs
Peach Layer
- 1 ½ cups peeled and diced peaches
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
Crumble Topping
- 3 tablespoons melted unsalted butter
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Crust: In a food processor or blender, crush the Biscoff cookies until they reach a fine flour-like consistency. Mix the crushed cookies with the melted butter until fully combined. Firmly press the mixture into the bottom of a springform pan. Bake at 160°C (325°F) for 10 minutes.
- In a food processor or blender, crush the Biscoff cookies until they reach a fine flour-like consistency.
- Mix the crushed cookies with the melted butter until fully combined.
- Firmly press the mixture into the bottom of a springform pan.
- Bake at 160°C (325°F) for 10 minutes.
- Make the Cheesecake Filling: Using a hand or stand mixer, beat together the cream cheese, sour cream, and granulated sugar for 2-3 minutes until completely smooth. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until fully combined. Pour the cheesecake filling over the baked Biscoff cookie crust.
- Using a hand or stand mixer, beat together the cream cheese, sour cream, and granulated sugar for 2-3 minutes until completely smooth.
- Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract until fully combined.
- Pour the cheesecake filling over the baked Biscoff cookie crust.
- Prepare the Peach Layer: In a separate bowl, toss the peeled and diced peaches with the granulated sugar, flour, and lemon juice. Evenly sprinkle the peach mixture over the cheesecake filling.
- In a separate bowl, toss the peeled and diced peaches with the granulated sugar, flour, and lemon juice.
- Evenly sprinkle the peach mixture over the cheesecake filling.
- Make the Crumble Topping: In another bowl, combine the melted butter, all-purpose flour, granulated sugar, and cinnamon until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the peach layer.
- In another bowl, combine the melted butter, all-purpose flour, granulated sugar, and cinnamon until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the peach layer.
- Bake the Peach Crumble Cheesecake: Bake at 160°C (325°F) for 60-70 minutes. The cheesecake will still be slightly wobbly in the center. Add a sheetpan a row underneath the cheesecake in case any peach liquid escapes the pan. Turn off the oven, leave the door slightly open, and let the cheesecake sit in the oven for 1 hour. Remove the cheesecake from the oven and let it cool on the counter for another hour. Transfer the cheesecake to the refrigerator and chill for at least 4 hours before slicing and serving your peach crumble cheesecake.
- Bake at 160°C (325°F) for 60-70 minutes. The cheesecake will still be slightly wobbly in the center. Add a sheetpan a row underneath the cheesecake in case any peach liquid escapes the pan.
- Turn off the oven, leave the door slightly open, and let the cheesecake sit in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool on the counter for another hour.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours before slicing and serving your peach crumble cheesecake.
Leave a Reply Cancel reply