Peach Crumble Cheesecake with Caramel Sauce
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 Servings
 
A creamy peach crumb cheesecake with a caramel topping is sure to be a hit on your dessert table.
Ingredients
CRUST
  • 11/2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
PEACH PIE FILLING
  • 5 cups peeled and sliced peaches
  • ¼ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 4 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • 1 cup peach pie filling for cheesecake and (reserve 1 cup of the filling to garnish the top of the cheesecake)
CHEESECAKE
  • 3 packages (8 ounces each) cheesecake at room temperature
  • 6 eggs
  • ¾ cup sour cream
  • ¼ cup all-purpose flour
TOPPING
  • 1 cup all-purpose flour
  • ½ cup chopped pecan
  • ¼ packed dark brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons melted butter
CARAMEL SAUCE
  • 16 caramel candies
  • ¼ cup milk
Instructions
  1. Preheat the oven to 325 degrees.
  2. CRUST: Combine cracker crumbs, sugar, and cinnamon; stir in butter. Using a metal measuring cup with straight sides press mixture onto the bottom and 1" up the side of a springform pan.
  3. CARAMEL SAUCE: In a small saucepan stir caramel candies and milk over low heat until thick and smooth. Set aside to be used for garnish.
  4. CHEESECAKE: On medium speed beat cream cheese and sugar until light and fluffy, 2-3 minutes. Beat eggs, one at a time. Beat sour cream and flour.
  5. PIE FILLING: Place the peeled and sliced peaches in a saucepan along with brown sugar, granulated sugar, cinnamon, vanilla, butter, cornstarch, and water. Cook for 10 minutes until the fruit mixture becomes thick. Allow the mixture to cool. Fold in ½ the peach pie filling into the cream cheese mixture.
  6. Set the rest aside.
  7. Pour into crust. Bake 50 minutes.
  8. TOPPING: In a medium-size bowl combine flour, pecan, brown sugar, granulated sugar, and cinnamon; with a fork stir in butter. Form crumbs from the mixture. Sprinkle over hot cheesecake. Bake another 25 minutes or until crumbles are lightly browned and center jiggles slightly when the pan is lightly shaken. Turn off the oven. Let the cake stand in the oven with the door closed for 1 hour.
  9. Cool on a rack.
  10. Refrigerate 8 hours or overnight. Run a knife around the edge of pan. Remove the cake from the springform pan.
  11. Garnish the cheesecake with the remaing peach pie filling. Drizzle the caramel sauce over the top of the cheesecake.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/peach-crumble-cheesecake-with-caramel-sauce/