Peach Cobbler Cheesecake

Ingredients:

• Peaches:
• 6 cups peach slices
• 1/3 cup salted butter
• 3/4 cup sugar
• 1/2 tsp nutmeg
• 1/8 tsp cinnamon
• 2 tsp lemon juice
• 2 tsp vanilla
• 2 tsp all-purpose flour
• Crumble:
• 1/3 cup packed brown sugar
• 1 tsp sugar
• 1/2 tsp cinnamon
• 2/3 cup all-purpose flour
• 1/4 cup salted butter, melted
• Crust:
• 2 cups shortbread crumbs
• 3 tbsp sugar
• 4 1/2–5 1/2 tbsp butter
• Cheesecake Filling:
• Three 8-oz packages cream cheese, room temp
• 1 cup + 2 tbsp sugar
• 1/2 cup heavy cream
• 3 large eggs, room temp
• 3/4 cup sour cream, room temp
• 1 tbsp vanilla
• 3 tbsp all-purpose flour

Instructions:

1. Cook the Peaches:
   Add peaches and butter to a pot on medium heat. Once melted, stir in sugar, nutmeg, cinnamon, lemon juice, and vanilla. Bring to a boil, then reduce heat.
   Mix a tablespoon of peach syrup with flour to create a slurry and stir back into the peaches.
   Cook 10–15 minutes until thickened and peaches are tender. Cool completely.
2. Make the Crumble:
   Mix brown sugar, sugar, cinnamon, and flour. Stir in melted butter until crumbly. Set aside.
3. Make the Crust:
   Mix shortbread crumbs, sugar, and melted butter. Press into a springform pan. Bake at 350°F (175°C) for 8–10 minutes. Cool.
4. Make the Cheesecake Filling:
   Beat cream cheese and sugar until smooth. Add heavy cream, sour cream, and vanilla. Mix in eggs one at a time, then add flour.
5. Assemble:
   Add half the cheesecake batter over the crust. Spoon a layer of cooled peaches, then sprinkle some crumble. Add remaining cheesecake batter on top.
6. Bake:
   Bake at 325°F (163°C) for 55–65 minutes until set but slightly jiggly in the center.
   Cool 1 hour, then refrigerate at least 8 hours.
7. Top & Serve:
   Before serving, top with remaining peaches and crumble.