Directions:
- Prepare the Crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool.
- Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until fully combined.
Fold in the diced peaches.
Pour the cheesecake batter over the cooled crust and spread evenly.
- Bake the Cheesecake:
Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Peach Topping:
In a medium saucepan, combine the sliced peaches, granulated sugar, lemon juice, and cinnamon. Cook over medium heat until the peaches start to soften.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the peaches and cook for another 2-3 minutes, or until the mixture thickens. Let it cool slightly.
- Make the Crumble Topping:
In a medium bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Add the melted butter and mix until crumbly.
- Assemble the Cheesecake:
Spread the peach topping over the chilled cheesecake.
Sprinkle the crumble topping evenly over the peach layer.
- Serve:
Slice and enjoy your delicious Peach Cobbler Cheesecake!
