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 the oven to 350°F (175°C). Peel and slice peaches; toss with sugar and cinnamon.
- In another bowl, mix flour, dark brown sugar, and butter until crumbly.
- Crush digestive or graham crackers into fine crumbs; combine with melted butter and granulated sugar to form the crust.
- Beat cream cheese until smooth; gradually add in granulated sugar while continuing to beat until creamy. Add sour cream, cornstarch, vanilla extract, and eggs one at a time, mixing well after each addition.
- Assemble layers: pour half of the cheesecake filling over the crust, layer half of the peach mixture on top, followed by more cheesecake filling. Top with remaining peaches and sprinkle crumble topping evenly over everything.
- Bake for about 105 minutes until set but slightly jiggly. Cool gradually in the oven.
- Chill for at least four hours before slicing and serving.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg