Peach Crumb Cheesecake

• total time: 10 minutes

Ingredients

Crust:

2 cups graham cracker crumbs

1/8 cup light brown sugar

1/2 tsp cinnamon

6 tbsp unsalted butter, melted

Peaches:

X 2, 1lb bags of defrosted frozen peaches

1 tbsp lemon juice

1/4 cup light or dark brown sugar

1/4 cup granulated sugar

2 tsp of cornstarch

Crumb:

8 tbsp unsalted butter, melted

1 1/3 cup flour

1/2 cup light brown sugar

1/4 cup granulated sugar

1 1/2 tsp cinnamon

Cheesecake Filling:

24 oz. Cream cheese, softened

1 cup granulated sugar

1 1/2 tsp flour

3 large eggs, room temp

3/4 cup sour cream

2 tsp vanilla extract

Directions

Preheat oven to 350° F. Line and grease bottom and sides of a 9” springform.

Combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Press crust down and up the sides of pan. Bake for 10 min, set aside. Turn oven to 325°F.

In a bowl add lemon juice, sugars, cinnamon and cornstarch to peaches. Mix together, cover, set aside.

Make crumb: combine melted butter, flour, sugars, and cinnamon. Set aside.

Make cheesecake filling: beat cream cheese till smooth. Add in sugar. Add in flour. Add in eggs one at a time and mix on low speed till just incorporated. On low speed add in sour cream and vanilla extract, till combine.

Fill pan with a little less than half of the cheesecake filling. Scoop 1/4 of the peach’s on top of filling. Add 1/4 of crumb on top. Add another 1/4 of peaches on top of crumb. Add remaining cheesecake filling. Sprinkle half of the crumb on top. You should have some peaches and crumb left, set in fridge.

Cover sides and bottom of springform pan with tinfoil. Place springform pan in roasting pan filled halfway with hot water.

Bake for 90 min. Once baked crack oven open for 30 min to let cheesecake rest. Remove cheesecake from oven/water bath, put on a cooling rack for 30 min. Transfer to fridge for 6hrs/overnight.

Take cheesecake out of the fridge 30 min prior to adding topping. Roast peaches and warm up crumb, add to top of cheesecake, slice and enjoy.