Instructions
Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool.
Step 3: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and mix until well combined. Beat in the eggs one at a time, then mix in vanilla and sour cream.
Step 4: Pour half of the cheesecake batter over the crust. Layer half the peach pie filling on top. Repeat with the remaining batter and peaches.
Step 5: In a separate bowl, mix flour, oats, brown sugar, and cold butter until crumbly. Sprinkle over the top of the cheesecake.
Step 6: Bake for 60–70 minutes or until the center is set but slightly jiggly. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
Step 7: Refrigerate for at least 4 hours or overnight before serving. Garnish with caramel sauce and whipped cream.
Storage Information
Store any leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, you can freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
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