Peach Crumble Cheesecake with Caramel Sauce

This peach crumble cheesecake with caramel sauce is sure to send you into a complete sugar coma.  There is no holding back on flavor when it comes to this dessert.  You’ve got the freshness of the peaches coupled with the crunch of the pecan in a brown sugar topping. Surround by the smoothness of the cream cheese, lending to the tartness of the sour cream wrapped in a caramel topping.

This cheesecake provides a sweet profile that is sure to tantalize and stimulate all the senses.  Just forget the diet and counting calories and enjoy this dessert for all it’s worth.

This peach crumble cheesecake with caramel sauce looks scrumptious and complicated to make.  However, this peach of a cheesecake is really quite simple to make.

Make it Peach Crumble Cheesecake with Caramel Sauce

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. 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.
4. PIE FILLING: Peeled and sliced peaches.  Place the peaches in a saucepan along with brown sugar, granulated sugar, cinnamon, butter, cornstarch, and water.  Cook for 10 minutes until the fruit mixture becomes thick.  Allow the mixture to cool.  Fold in half the peach pie filling into the cheesecake mixture.  Pour into crust.   Bake 50 minutes.
5. TOPPING: In a medium-size bowl combine flour, chopped 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.  Cool and refrigerate 8 hours or overnight.  Remove from springform pan.
6. 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.

Garnish with remaining peaches and caramel sauce.

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Peach Crumble Cheesecake with Caramel Sauce

 

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Prep time

35 mins

Cook time

75 mins

Total time

1 hour 50 mins

 

A creamy peach crumb cheesecake with a caramel topping is sure to be a hit on your dessert table.

Author: Sharron Marbury

Recipe type: Dessert

Cuisine: American

Serves: 10 Servings

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.

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