Peach Cobbler Cheesecake

Ingredients

For the Graham & Cinnamon Crust:

1 1/2 cups graham cracker crumbs

1/4 cup brown sugar

1/2 tsp ground cinnamon

6 tbsp unsalted butter, melted

For the Peach Cobbler Filling:

3 cups fresh peaches, peeled and diced

1/4 cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch

1/2 tsp ground ginger

For the Cheesecake Base:

24 oz cream cheese, room temperature

1 cup granulated sugar

3 large eggs, room temperature

1/2 cup sour cream

1 tbsp vanilla bean paste

For the Streusel Topping:

1/2 cup all-purpose flour

1/2 cup rolled oats

1/3 cup brown sugar

4 tbsp cold unsalted butter, cubed

Directions

Preheat oven to 325°F and grease a 9-inch springform

pan.

Mix graham crumbs, brown sugar, cinnamon, and melted

butter; press firmly into the bottom and 1 inch up the

sides of the pan. Bake for 10 minutes, then cool.

In a small saucepan, simmer peaches, sugar, lemon juice,

cornstarch, and ginger over medium heat for 5–7 minutes

until thickened. Let cool completely.

Beat cream cheese and sugar until perfectly smooth. Add

sour cream and vanilla, then add eggs one at a time,

mixing on low just until combined.

Combine streusel ingredients in a small bowl, rubbing the

butter in with your fingers until crumbly.

Pour half of the cheesecake batter over the crust. Spoon

half of the peach mixture on top and swirl gently with a

knife.

Pour the remaining cheesecake batter over the peaches,

then top with the rest of the peach filling and the oat

streusel.

Wrap the bottom of the pan in foil and place in a large

roasting pan filled with 1 inch of hot water (water bath).

Bake for 65–75 minutes until the edges are set but the

center still has a slight jiggle.

Turn off the oven and leave the cheesecake inside with

the door cracked for 1 hour. Chill in the refrigerator for at

least 6 hours before serving.