Instructions:
1. 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 the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Firmly press the mixture into the bottom of the springform pan to create an even crust.
Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined and smooth.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
3. Prepare the Peach Cobbler Topping:
In another bowl, toss the sliced peaches with granulated sugar, ground cinnamon, nutmeg, cornstarch, and vanilla extract. Ensure the peaches are evenly coated.
Spoon the peach mixture evenly over the cheesecake filling in the pan.
4. Prepare the Crumble Topping:
In a small bowl, combine the all-purpose flour, rolled oats, brown sugar, melted butter, and ground cinnamon. Mix until the mixture forms coarse crumbs.
Sprinkle the crumble topping evenly over the peaches.
5. Bake the Peach Cobbler Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Slice into generous portions and enjoy the creamy, peachy delight with a buttery crumble topping. For an extra treat, serve with a scoop of vanilla ice cream!
Prep Time: 30 mins | Total Time: 6 hours | Servings: 12
