Peach Cobbler Cheesecake

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

Step 2: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.

Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the crust.

Step 4: In a separate bowl, toss sliced peaches with brown sugar, cinnamon, and cornstarch. Spoon over the cheesecake layer evenly.

Step 5: Combine all crumble topping ingredients in a bowl. Sprinkle over the peach layer.

Step 6: Bake cheesecake for 55–65 minutes or until the center is just set. Cool completely, then chill at least 4 hours or overnight.

Step 7: For peach sauce, cook peaches, sugar, and lemon juice in a saucepan over medium heat. Add cornstarch slurry and simmer until thickened. Cool before drizzling.

Step 8: Before serving, top cheesecake with peach sauce and extra crumble if desired.

Storage Information

Store cheesecake covered in the refrigerator for up to 5 days. You can freeze individual slices (without peach sauce) for up to 2 months. Thaw in the fridge overnight before serving.