Peach Cobbler Cheesecake

• total tid: 8 hours 26 minutes

Ingredienser

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

Fremgangsmåte

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.