If you want a perfect versatile dessert for summer cookouts, Christmas dinners, potlucks, or birthday parties, this is the one for you!!! The fresh, juicy, sweetness of the Georgia Peaches pairs perfectly with the tang of the cheesecake filling, and the sweet, crumbly topping is the “icing on the cake,” so to speak. We made this for the Georgia Peach Truck event we had, and it was a huge hit!!!

What You Need:

There will be a lot of ingredients, so buckle up!! However, many of the ingredients are repeated, especially for the crust and crumble. For the crust you need all purpose baking flour, powdered sugar, ground cinnamon, and butter. For the filling you need 4 large peaches (pitted peeled, and thinly sliced), we prefer Georgia peaches, but store-bought peaches will work just fine, you also need cream cheese, sugar, eggs, and vanilla extract. For the topping you need all purpose flour, light brown sugar, granulated sugar, cinnamon, nutmeg, sea salt, and unsalted butter. Again, a lot of ingredients are repeated, so it’s not as much as it seems!

Here we go:

First, you’ll want to preheat the oven to 350 degrees. Next, line a 9×13 baking dish with foil, spray with cooking spray (we use pam), and set aside.

Mix flour, powdered sugar, and cinnamon in a large bowl until well incorporated.

Cube the butter and add it to your flour mixture. Using a pasty cutter (or fork, in a pinch), cut the mixture together until combined. You kind of want to be crumbly, the size of peas or smaller is perfect.

Press the dough into the bottom of the baking dish in an even layer. Try to avoid divots in your dough, and make it as flat as possible.

Press the dough into the bottom of the baking dish and. Bake for 20 minutes, until lightly golden brown.

Layer the sliced peaches on top of your baked crust. Try to have a good overlap in the peaches. The more peaches, the better! Really really squeeze them in!

For the filling!!!

Place your softened cream cheese in a large bowl and mix using a hand or stand mixer until smooth and fluffy. Add in sugar and mix until well combined.

Add in the eggs one at a time, making sure each egg gets fully mixed in before the addition of the next. Mix in the vanilla

Pour this mixture over the peaches. Make sure it’s all covered!!

Now for the topping!!!!

In a large bowl, mix together the flour, brown sugar, nutmeg, salt, and cinnamon until combined.

Stir in the melted butter. Using a fork, stir the mixture together until crumbly.

Sprinkle this mixture evenly over the cheesecake layer.

Bake for 55-60 minutes until the top is lightly browned and the cheesecake is firm. If there is a slight jiggle right in the center, that’s perfectly fine. Let cool completely and place in the refrigerator until set.

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