Peach Cobbler Cheesecake

🛒 Ingredients (Check Off As You Measure)

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 3 cups fresh or frozen peach slices (thawed if frozen)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup cold unsalted butter, cubed

🍳 Step-by-Step Instructions

1. Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with foil. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of the pan. Bake for 10 minutes, then cool.
2. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream; mix until just combined. Pour over crust.
3. In a small bowl, toss peaches with brown sugar, cinnamon, nutmeg, and lemon juice. Spoon over the cheesecake batter evenly.
4. In another bowl, combine flour, oats, 1/4 cup brown sugar, and cold butter; use your fingers to make a crumbly streusel. Sprinkle over the peach layer.
5. Place the springform pan in a larger baking dish filled with 1 inch of hot water. Bake for 65-75 minutes, until edges are set but center jiggles slightly. Turn off oven, crack door, and let cool for 1 hour. Chill for at least 4 hours before serving.