Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups fresh peaches, peeled and sliced
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup oats
If you can’t find fresh peaches, canned or frozen ones work well too. Just make sure to drain them thoroughly if using canned peaches or thaw completely if using frozen.
Instructions
- Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
- In a bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Press this mixture into the bottom of the prepared pan to form a crust.
- Beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
- Pour the cheesecake batter over the crust and spread evenly.
- In another bowl, toss the sliced peaches with brown sugar, cinnamon, and nutmeg. Arrange the peaches on top of the cheesecake layer.
- For the crumble topping, mix flour, cold butter, and oats until crumbly. Sprinkle over the peaches.
- Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cheesecake pan. Bake for 1 hour or until the center is set and the edges are slightly golden.
- Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar, then refrigerate for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International