Ingredients
Scale
- 8 slightly under ripe peaches
- 4 tbsp granulated sugar
- 1 1/4 tsp ground cinnamon
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
- 800 g full fat cream cheese (room temperature)
- 250 g granulated sugar
- 200 g sour cream (room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350°F (175°C). Slice peaches, remove pits, and chop into cubes. Combine with sugar and cinnamon; set aside.
- For the crumble topping, mix flour, dark brown sugar, and butter until crumbly; set aside.
- Crush graham crackers and mix with sugar and melted butter to form the crust. Press firmly into a springform pan.
- Beat cream cheese until smooth, then add sugar, sour cream, cornstarch, vanilla extract, and eggs one at a time until well combined. Fold in half of the peach mixture.
- Layer half of the cheesecake filling over the crust, top with remaining peaches, followed by more filling. Sprinkle crumble topping evenly.
- Bake for about 105 minutes until set but slightly jiggly in the center. Cool at room temperature before refrigerating for at least four hours.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 25g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg