Description
A delicious Blueberry Peach Cheesecake Crumb Cake that combines the flavors of fresh fruit, creamy cheesecake, and a crumbly topping.
Ingredients
- ¾ cup all-purpose flour (for crumb topping)
- ½ cup packed light brown sugar (for crumb topping)
- 1 teaspoon ground cinnamon (for crumb topping)
- ¼ teaspoon salt (for crumb topping)
- 5 tablespoons unsalted butter, melted (for crumb topping)
- 8 ounces cream cheese, softened (for cheesecake filling)
- ⅓ cup granulated sugar (for cheesecake filling)
- 1 large egg (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 tablespoon all-purpose flour (for cheesecake filling)
- 1 ½ cups all-purpose flour (for cake batter)
- 1 teaspoon baking powder (for cake batter)
- ¼ teaspoon baking soda (for cake batter)
- ¼ teaspoon salt (for cake batter)
- ½ cup unsalted butter, softened (for cake batter)
- ¾ cup granulated sugar (for cake batter)
- 2 large eggs (for cake batter)
- 1 teaspoon vanilla extract (for cake batter)
- ½ cup sour cream (for cake batter)
- 2 tablespoons milk (for cake batter)
- 1 cup fresh blueberries (for fruit layer)
- 1 cup peeled, diced peaches (for fruit layer)
- 1 tablespoon granulated sugar (for fruit layer)
- 1 teaspoon cornstarch (for fruit layer)
- 1 teaspoon lemon juice (for fruit layer)
- ½ cup powdered sugar (for optional glaze)
- 1–2 teaspoons milk (for optional glaze)
- ¼ teaspoon vanilla extract (for optional glaze)
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumb topping. Pour in the melted butter and stir until the mixture forms moist, coarse crumbs. Set aside.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg, vanilla extract, and flour. Beat until creamy and fully combined.
- In a separate bowl, gently toss the blueberries and diced peaches with the sugar, cornstarch, and lemon juice.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the cake batter.
- In a large mixing bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in two additions, alternating with the sour cream and milk. Mix just until combined.
- Spread the cake batter evenly into the prepared pan. Spoon the cheesecake filling over the batter, leaving a small border around the edge. Scatter the blueberry and peach mixture over the cheesecake layer, then sprinkle the crumb topping evenly over the fruit.
- Bake for 55–65 minutes, or until the crumb topping is golden and a toothpick inserted into the cake portion comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 20–30 minutes. Run a thin knife around the edge, then release the springform pan. Allow the cake to cool completely.
- Whisk together the powdered sugar, milk, and vanilla extract for the optional glaze until smooth. Drizzle over the cooled cake just before serving.
Notes
- For cleaner slices, refrigerate the cake for at least 1–2 hours before cutting.
- If the topping browns too quickly, loosely cover the cake with foil during the final part of baking.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg