Peach Cobbler Cheesecake Dream

Ingredients — Graham Cracker Crust:

• 1/2 teaspoon ground cinnamon
• 1/3 cup granulated sugar
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Ingredients — Cheesecake Layer:

• 1 tablespoon vanilla extract
• 24 ounces cream cheese, room temperature
• Pinch of salt
• 1 cup granulated sugar
• 1 tablespoon cornstarch or all-purpose flour
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature

Ingredients — Peach Cobbler Filling:

• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 2 teaspoons cornstarch
• 4 cups sliced peaches
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/3 cup brown sugar

Ingredients — Cobbler Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar

Ingredients — Optional Peach Drizzle:

• 1 teaspoon cornstarch mixed with 2 teaspoons water
• 1/2 cup reserved peach syrup

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Instructions:

1. Preheat the oven to 325°F (165°C). Wrap a 9-inch springform pan with foil. Mix graham crumbs, sugar, cinnamon, and melted butter. Press into the pan and bake for 8–10 minutes. Cool.
2. In a saucepan, combine peaches, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, and butter. Simmer 5–7 minutes. Stir in cornstarch slurry and cook until thickened. Reserve some syrup.
3. Beat cream cheese until smooth. Add sugar and mix until fluffy. Blend in sour cream, cornstarch (or flour), salt, and vanilla. Add eggs one at a time on low speed.
4. Pour half the cheesecake batter over the crust. Spoon half the peach filling on top. Add remaining batter, gently swirl if desired, then top with remaining peaches.
5. Mix flour, sugars, and cinnamon for the crumble. Cut in cold butter until crumbly and sprinkle evenly over the top.
6. Place the pan in a water bath and bake for 60–75 minutes, until edges are set and the center slightly jiggles. Turn off oven, crack the door, and cool 1 hour.
7. Cool at room temperature for another hour, then refrigerate at least 6 hours or overnight.
8. For the optional drizzle, heat reserved syrup with cornstarch slurry until glossy and spoon over slices before serving.