Brown Butter Peach Crumble Cheesecake
Dive into summer bliss with our irresistible Brown Butter Peach Crumble Cheesecake! This delightful treat combines the nutty richness of brown butter with juicy, ripe peaches, all nestled in a creamy cheesecake layer and topped with a crunchy crumble. It's the perfect way to savor the season's flavors in every heavenly bite!
Prep
30
min
Cook
90
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 8 peaches, sliced (peeled optional)optionalpeeled optional
🥛Dairy & Eggs(5)
- 5 tbsp butter, melted (70 g)
- 5 tbsp browned butter (70 g)
- Four 8 oz blocks cream cheese, softened (113 g)
- 4 eggs
- 1 cup (200g) sour cream (240 ml)optionalI did 2/3 cup (150g) plain Greek yogurt + 3 tbsp (50g) heavy cream
🫙Pantry Staples(7)
- ¾ cup + 2 tbsp all-purpose flour (93.8 g)
- ⅓ cup + 1 tbsp brown sugar or coconut sugar (66 g)or coconut sugar
- 4 tbsp cane sugar (60 ml)
- 1¼ cups cane sugar (250 g)
- 1½ tbsp cornstarch (22.5 ml)
- ½ tsp vanilla extract (2.5 ml)
- 2½ tsp vanilla extract (12.5 ml)
🧂Spices & Seasonings(3)
- 1¼ tsp cinnamon (6.25 ml)
- ¼ tsp salt (1.25 ml)
- Pinch of salt
📦Other(1)
- 250g or 8.5 oz crushed graham crackers (241 g)I used @simplemills Lemon Sweet Thins for a cleaner option
Nutrition (per serving)
Calories
519
Protein
5g
Carbs
65g
Fat
27g
👨🍳 Instructions
- 1
Mix crust ingredients and press into a parchment lined 9-inch springform pan. Bake at 325°F for 10 minutes.
- 2
While that’s cooking toss peaches with sugar, cinnamon, and vanilla. Then bake at 350°F for 15–20 minutes.
- 3
Brown the butter and mix with crumble ingredients. Chill while waiting.
- 4
Beat cream cheese and sugar until smooth. Mix in sour cream (or yogurt & heavy cream), cornstarch, vanilla, and salt. Add eggs, mixing one at a time.
- 5
Layer half the cheesecake batter then half the peaches, then pour remaining batter, layer remaining peaches, then crumble on top.
- 6
Place in a water bath and bake at 325°F until the center is just set and the top is golden (about 85-90 minutes).
- 7
Cool completely and refrigerate at least 6 hours or overnight before slicing.
💡 Pro Tips
- ✓Brown your butter to 350-360°F (nutty stage, not black specks) and let it cool to 110-120°F before mixing with crumble ingredients; this preserves the Maillard flavor compounds while preventing them from breaking down during baking, and allows the fat to properly coat flour particles for better texture.technique350-360°F browning | 110-120°F for mixing
- ✓Toss peaches with sugar and cinnamon exactly 10-12 minutes before layering, not earlier; this allows enzymatic activity to release 15-20% more juice through osmosis without creating a soggy filling, while preventing oxidation browning that develops in 20+ minutes.timing10-12 minutes pre-bake
- ✓Use a ratio of 2:1 (flour-to-brown sugar by weight) in your crumble to achieve a 45-50% moisture content that creates clumps rather than fine breadcrumbs; chilling the mixture to below 50°F solidifies the browned butter and prevents it from being absorbed into flour during the initial bake.ingredient2:1 flour-to-sugar ratio | 45-50% moisture
- ✓Bake the cheesecake at 325°F in a water bath with the water level at least 1 inch up the pan sides to maintain precise oven temperature; this stabilizes internal temperature at approximately 200-210°F and prevents cracks by slowing the Maillard reaction on top to 85-90 minutes rather than rushing it.equipment1 inch water depth | 325°F | 85-90 minutes
- ✓Add eggs individually while beating at low speed (40-50 RPM if using a stand mixer) and mix for only 10-15 seconds per egg; overmixing incorporates excess air (creating 30-40% more volume) that expands during heating then collapses during cooling, causing cracks and a dense crumb.technique10-15 seconds per egg | low speed
Share this recipe
Prep
30
min
Cook
90
min
Serves
12
people
Level
intermediate
Share this recipe
Brown Butter Peach Crumble Cheesecake
Dive into summer bliss with our irresistible Brown Butter Peach Crumble Cheesecake! This delightful treat combines the nutty richness of brown butter with juicy, ripe peaches, all nestled in a creamy cheesecake layer and topped with a crunchy crumble. It's the perfect way to savor the season's flavors in every heavenly bite!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 8 peaches, sliced (peeled optional)optionalpeeled optional
🥛Dairy & Eggs(5)
- 5 tbsp butter, melted (70 g)
- 5 tbsp browned butter (70 g)
- Four 8 oz blocks cream cheese, softened (113 g)
- 4 eggs
- 1 cup (200g) sour cream (240 ml)optionalI did 2/3 cup (150g) plain Greek yogurt + 3 tbsp (50g) heavy cream
🫙Pantry Staples(7)
- ¾ cup + 2 tbsp all-purpose flour (93.8 g)
- ⅓ cup + 1 tbsp brown sugar or coconut sugar (66 g)or coconut sugar
- 4 tbsp cane sugar (60 ml)
- 1¼ cups cane sugar (250 g)
- 1½ tbsp cornstarch (22.5 ml)
- ½ tsp vanilla extract (2.5 ml)
- 2½ tsp vanilla extract (12.5 ml)
🧂Spices & Seasonings(3)
- 1¼ tsp cinnamon (6.25 ml)
- ¼ tsp salt (1.25 ml)
- Pinch of salt
📦Other(1)
- 250g or 8.5 oz crushed graham crackers (241 g)I used @simplemills Lemon Sweet Thins for a cleaner option
Nutrition (per serving)
Calories
519
Protein
5g
Carbs
65g
Fat
27g
👨🍳 Instructions
- 1
Mix crust ingredients and press into a parchment lined 9-inch springform pan. Bake at 325°F for 10 minutes.
- 2
While that’s cooking toss peaches with sugar, cinnamon, and vanilla. Then bake at 350°F for 15–20 minutes.
- 3
Brown the butter and mix with crumble ingredients. Chill while waiting.
- 4
Beat cream cheese and sugar until smooth. Mix in sour cream (or yogurt & heavy cream), cornstarch, vanilla, and salt. Add eggs, mixing one at a time.
- 5
Layer half the cheesecake batter then half the peaches, then pour remaining batter, layer remaining peaches, then crumble on top.
- 6
Place in a water bath and bake at 325°F until the center is just set and the top is golden (about 85-90 minutes).
- 7
Cool completely and refrigerate at least 6 hours or overnight before slicing.
💡 Pro Tips
- ✓Brown your butter to 350-360°F (nutty stage, not black specks) and let it cool to 110-120°F before mixing with crumble ingredients; this preserves the Maillard flavor compounds while preventing them from breaking down during baking, and allows the fat to properly coat flour particles for better texture.technique350-360°F browning | 110-120°F for mixing
- ✓Toss peaches with sugar and cinnamon exactly 10-12 minutes before layering, not earlier; this allows enzymatic activity to release 15-20% more juice through osmosis without creating a soggy filling, while preventing oxidation browning that develops in 20+ minutes.timing10-12 minutes pre-bake
- ✓Use a ratio of 2:1 (flour-to-brown sugar by weight) in your crumble to achieve a 45-50% moisture content that creates clumps rather than fine breadcrumbs; chilling the mixture to below 50°F solidifies the browned butter and prevents it from being absorbed into flour during the initial bake.ingredient2:1 flour-to-sugar ratio | 45-50% moisture
- ✓Bake the cheesecake at 325°F in a water bath with the water level at least 1 inch up the pan sides to maintain precise oven temperature; this stabilizes internal temperature at approximately 200-210°F and prevents cracks by slowing the Maillard reaction on top to 85-90 minutes rather than rushing it.equipment1 inch water depth | 325°F | 85-90 minutes
- ✓Add eggs individually while beating at low speed (40-50 RPM if using a stand mixer) and mix for only 10-15 seconds per egg; overmixing incorporates excess air (creating 30-40% more volume) that expands during heating then collapses during cooling, causing cracks and a dense crumb.technique10-15 seconds per egg | low speed