Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate vanilla extract, sour cream, and heavy cream until smooth.
Pour over the cooled crust, smoothing the top.
Prepare the Peach Cobbler Topping:
Toss sliced peaches with sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Spoon evenly over the cheesecake filling.
Prepare the Crumble Topping:
Combine flour, oats, brown sugar, melted butter, and cinnamon to form coarse crumbs. Sprinkle over the peaches.
Bake the Peach Cobbler Cheesecake:
Place on a baking sheet in the preheated oven for 60-70 minutes. Cheesecake should be set but slightly jiggly in the center. Turn off oven, open door slightly, and let cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Serve:
Remove sides of the springform pan, transfer cheesecake to a plate, slice, and enjoy the creamy, peachy goodness with a buttery crumble topping.
Prep Time: 30 min | Total Time: 6 hrs | Servings: 12
