Peach and Pumpkin Cheesecake Recipe

For the cheesecake batter

• 32 ounces cream cheese, room temperature (blocks)
• 1 cup white sugar
• 1 cup pumpkin puree
• 3/4 cup sour cream, room temperature
• 2 tsp vanilla extract
• 4–6 large eggs, added one at a time (adjust as preferred)

For the peaches

• 3 tbsp butter (salted)
• 3 cups frozen peaches (thawed before cooking)
• 1/2 cup sugar (for caramelizing)

For the graham cracker crust

• 1/4 cup butter (melted, salted)
• 2 cups graham cracker crumbs

Cinnamon streusel

• 2 tbsp butter (cold)
• 1/4 cup all-purpose flour
• 2 tsp brown sugar
• 1 tsp ground cinnamon

1. In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the frozen (or thawed) peaches and 1/2 cup sugar. Cook, stirring occasionally, until the peaches soften and the sugar begins to caramelize, about 8–12 minutes. Remove from heat and allow the peaches and their syrup to cool. Reserve some peaches for topping.
2. Prepare the graham cracker crust: mix the melted butter with the graham cracker crumbs until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.
3. Make the cinnamon streusel by combining cold butter, flour, brown sugar, and ground cinnamon in a bowl. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you have coarse crumbs. Set aside.
4. In a large mixing bowl, beat the cream cheese and white sugar until smooth and creamy, scraping the sides of the bowl as needed. Beat in the eggs one at a time, ensuring each egg is incorporated before adding the next. Fold in the pumpkin puree, sour cream, and vanilla until the batter is uniform and silky.
5. Assemble the cheesecake: pour half of the batter over the chilled graham cracker crust and spread gently. Spoon half of the caramelized peaches over the batter, followed by half of the streusel. Repeat with the remaining batter, peaches, and streusel, smoothing the top lightly.
6. Preheat the oven to 325°F (163°C). Place a large pan of hot water on the lower rack of the oven to create a moist baking environment (a water bath helps reduce cracking). Place the springform pan on the middle rack and bake for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly for about an hour. This gradual cooling further helps prevent cracks. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best texture.
8. Before serving, top the chilled cheesecake with the reserved caramelized peaches. If desired, drizzle a little of the peach syrup over the whole cheesecake for extra flavor and shine.
9. To serve, run a thin knife around the edge of the springform pan, release the sides, and transfer slices to plates. Store leftovers covered in the refrigerator for up to 3–4 days.