Peach Crumble Cheesecake
This peach crumble cheesecake combines two amazing desserts- peach crumble and cheesecake- into one delicious summer recipe! A dairy free cheesecake is topped with gluten free peach crumble for the ultimate summer dessert.
Servings 10 people
Ingredients
Crumble/Crust
- 1.5 cups 1:1 gluten free flour
- 1.5 cups Tigernut flour or almond
- ¾ cup softened coconut oil or butter of choice
- ⅓ cup maple syrup
Peach Topping
- 3-5 peaches, sliced 3 if large, 5 if small
- 2 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 tablespoon coconut sugar
- 1 tablespoon tapioca arrowroot, or corn starch
Cheesecake Filling
- 8 oz dairy free cream cheese room temperature
- 2 cups plain dairy free yogurt room temperature
- 1 tablespoon vanilla extract
- ½ cup maple syrup
- ¼ cup tapioca or arrowroot starch
- 2 tablespoon gluten free flour
- 3 eggs room temperature
- 2 peaches, diced optional
- 4 cups boiling water
Instructions
Crust/Crumble
- Preheat oven to 350F. Make sure there is a lower rack and middle rack set up.
- First, make the crust. Line a springform pan with parchment paper. This is easiest by placing a layer of paper on the bottom then attaching the springform overtop. Use some oil or butter around the sides of the pan to get the parchment to stick.
- Whisk together the dry ingredients then mix in the wet ingredients until you have a crumbly texture that holds together.
- Press ⅓-1/2 of the mixture into the bottom of the springform pan and up the sides slightly (doesn't need to go very high, just so there is a lip). Bake for 15 minutes then remove and set aside.
Peach Topping
- While crust bakes, add all the ingredients for the peach topping into a pan on low heat. Mix together and let cook for 5-10 minutes, until peaches have softened.
- Set aside to cool while you make the filling.
Cheesecake Filling
- While the crust bakes, make the filling. Combine the yogurt and cream cheese in a bowl and beat on medium high until smooth.
- Add the flours, maple syrup, and vanilla and beat on medium speed to combine.
- Add your eggs one at a time, beating to incorporate after each addition until you have a smooth batter.
Assembly and Baking
- Boil your 4 cups of water and pour into a glass baking dish on the bottom rack in the oven.
- Pour half of the cheesecake filling over the par-baked crust. If using, layer with the diced peaches (focus more on the outer ⅔ than pouring them right in the middle). Pour the other half of the filling over top. If not, just pour all of the batter into the springform pan.
- Gently top the cheesecake with the sautéed peaches and top evenly with the remaining crumble.
- Place the cheesecake on a baking sheet on the middle rack in the oven. Bake for 65-75 minutes. You'll know the cheesecake is done when the edges are set but the center jiggles slightly and the crumble is golden. It should seem not quite done.
- Turn off the oven and crack the door, letting the cheesecake cool for about 30 more minutes in the oven. Then take the cheesecake out to cool for an hour at room temperature.
- Once cooled, place the cheesecake in the fridge overnight to finish setting.
- When cheesecake is set, remove the springform pan, slice, serve, and enjoy!