Mini Peaches n' Cream Crumble Cheesecake
Serves 6
Directions
- 1Preheat the oven to 350F. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
- 2Preheat the oven to 350F. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
- 3Preheat the oven to 350F. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
- 4In a medium bowl, stir together the crushed graham cracker crumbs and melted butter until the crumbs are wet.
- 5In a medium bowl, stir together the crushed graham cracker crumbs and melted butter until the crumbs are wet.
- 6In a medium bowl, stir together the crushed graham cracker crumbs and melted butter until the crumbs are wet.
- 7Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
- 8Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
- 9Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
- 10Bake the crust at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
- 11Bake the crust at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
- 12Bake the crust at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
- 13Reduce the oven temperature to 325F.
- 14Reduce the oven temperature to 325F.
- 15Reduce the oven temperature to 325F.
- 16In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice.
- 17In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice.
- 18In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice.
- 19Mix until combined. Cook over medium heat until the peaches are softened (5-8 minutes).
- 20Mix until combined. Cook over medium heat until the peaches are softened (5-8 minutes).
- 21Mix until combined. Cook over medium heat until the peaches are softened (5-8 minutes).
- 22Mix together the cornstarch and water in a small bowl to create a slurry.
- 23Mix together the cornstarch and water in a small bowl to create a slurry.
- 24Mix together the cornstarch and water in a small bowl to create a slurry.
- 25Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
- 26Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
- 27Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
- 28Remove from the heat and pour into a medium bowl. Set aside to cool to room temp.
- 29Remove from the heat and pour into a medium bowl. Set aside to cool to room temp.
- 30Remove from the heat and pour into a medium bowl. Set aside to cool to room temp.
- 31For the oat crumble, mix together all of the ingredients in a medium bowl, until well combined and crumbly. Set aside.
- 32For the oat crumble, mix together all of the ingredients in a medium bowl, until well combined and crumbly. Set aside.
- 33For the oat crumble, mix together all of the ingredients in a medium bowl, until well combined and crumbly. Set aside.
- 34In a large bowl, beat the cream cheese with a whisk or handheld electric mixer until smooth.
- 35In a large bowl, beat the cream cheese with a whisk or handheld electric mixer until smooth.
- 36In a large bowl, beat the cream cheese with a whisk or handheld electric mixer until smooth.
- 37Add the sugar and salt, and beat for another minute until smooth.
- 38Add the sugar and salt, and beat for another minute until smooth.
- 39Add the sugar and salt, and beat for another minute until smooth.
- 40Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated.
- 41Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated.
- 42Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated.
- 43Add the Greek yogurt; whisk until combined.
- 44Add the Greek yogurt; whisk until combined.
- 45Add the Greek yogurt; whisk until combined.
- 46Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
- 47Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
- 48Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
- 49Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil.
- 50Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil.
- 51Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil.
- 52Place a slow cooker liner around the bottom of the pan to really prevent water from seeping into the bottom.
- 53Place a slow cooker liner around the bottom of the pan to really prevent water from seeping into the bottom.
- 54Place a slow cooker liner around the bottom of the pan to really prevent water from seeping into the bottom.
- 55Pour half of the cheesecake mixture onto the crust.
- 56Pour half of the cheesecake mixture onto the crust.
- 57Pour half of the cheesecake mixture onto the crust.
- 58Gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
- 59Gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
- 60Gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
- 61Top the peach filling with the other half of the cheesecake mixture.
- 62Top the peach filling with the other half of the cheesecake mixture.
- 63Top the peach filling with the other half of the cheesecake mixture.
- 64Finish by sprinkling the oat crumble all over the top.
- 65Finish by sprinkling the oat crumble all over the top.
- 66Finish by sprinkling the oat crumble all over the top.
- 67Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
- 68Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
- 69Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
- 70Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
- 71Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
- 72Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
- 73Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
- 74Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
- 75Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
- 76Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
- 77Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
- 78Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
- 79After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
- 80After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
- 81After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
- 82Once ready to serve, release from the pan. Slice, serve, and enjoy!
- 83Once ready to serve, release from the pan. Slice, serve, and enjoy!
- 84Once ready to serve, release from the pan. Slice, serve, and enjoy!
Ingredients
- 1.5 cups graham cracker crumbs
- 1.5 cups graham cracker crumbs
- 1.5 cups graham cracker crumbs
- 5 tbsp salted butter, melted
- 5 tbsp salted butter, melted
- 5 tbsp salted butter, melted
- 0.25 cup salted butter
- 0.25 cup salted butter
- 0.25 cup salted butter
- 3 peaches, sliced
- 3 peaches, sliced
- 3 peaches, sliced
- 0.33 cup brown sugar, light or dark
- 0.33 cup brown sugar, light or dark
- 0.33 cup brown sugar, light or dark
- 0.25 cup maple syrup
- 0.25 cup maple syrup
- 0.25 cup maple syrup
- 0.5 tsp cinnamon
- 0.5 tsp cinnamon
- 0.5 tsp cinnamon
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 0.5 lemon lemon juice
- 0.5 lemon lemon juice
- 0.5 lemon lemon juice
- 2 tsp cornstarch
- 2 tsp cornstarch
- 2 tsp cornstarch
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
- 6 tbsp all-purpose flour
- 6 tbsp all-purpose flour
- 6 tbsp all-purpose flour
- 0.25 cup old-fashioned rolled oats
- 0.25 cup old-fashioned rolled oats
- 0.25 cup old-fashioned rolled oats
- 3 tbsp brown sugar
- 3 tbsp brown sugar
- 3 tbsp brown sugar
- 3 tbsp salted butter, melted
- 3 tbsp salted butter, melted
- 3 tbsp salted butter, melted
- 0.5 tsp cinnamon
- 0.5 tsp cinnamon
- 0.5 tsp cinnamon
- 16 oz cream cheese, at room temperature
- 16 oz cream cheese, at room temperature
- 16 oz cream cheese, at room temperature
- 0.75 cup granulated sugar
- 0.75 cup granulated sugar
- 0.75 cup granulated sugar
- 0.25 tsp salt
- 0.25 tsp salt
- 0.25 tsp salt
- 2 eggs, at room temperature
- 2 eggs, at room temperature
- 2 eggs, at room temperature
- 0.33 cup Greek yogurt, at room temperature
- 0.33 cup Greek yogurt, at room temperature
- 0.33 cup Greek yogurt, at room temperature
- 0.33 cup heavy cream, at room temperature
- 0.33 cup heavy cream, at room temperature
- 0.33 cup heavy cream, at room temperature
- 0.5 lemon lemon juice
- 0.5 lemon lemon juice
- 0.5 lemon lemon juice
- 1 tsp vanilla bean paste or extract
- 1 tsp vanilla bean paste or extract
- 1 tsp vanilla bean paste or extract
Equipment
7” springform panlarge saucepanmedium bowlwhiskhandheld electric mixer9x13 baking pan
Tips
- To speed up the cooling process for the peach mixture, place it in the refrigerator.
- When assembling, try to keep about a 1/2-inch border around the edges of the peach filling on the cheesecake layer.
- Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil and a slow cooker liner to prevent water from seeping in during the water bath.
- After baking, let the cheesecake cool to room temperature in the oven with the door halfway open for 1-2 hours.