Sort ingredients
cherylcolman
QR Code
Listen
Pdf
Preheat your oven to 400 ° F. Slice 4 peaches. Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, ½ tsp cinnamon, and ⅛ tsp nutmeg and let rest for 10 minutes. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.
Turn oven to 350° F. Spray a 9-inch springform pan with nonstick spray. Stir together crust ingredients in a small bowl and press into prepared pan. Bake for 10 minutes. Set aside.
Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. Bake on a parchment-lined pan at 350° F for 8 minutes.
In a large bowl, cream the softened cream cheese with a hand mixer until creamy. Add the sugar and mix until creamed. Add the eggs, one at a time, mixing after each. Add the vanilla and sour cream, and mix until just incorporated.
Pour half of the batter over the baked crust, then add the roasted peaches in an even layer. Sprinkle on ⅓ to ½ of the streusel. Pour on the remaining batter and smooth the top.
Prepare a water bath and bake cheesecake at 350 ° F for 88-91 minutes. Let cool in the oven for 1 hour before removing.
Once cooled, refrigerate for at least 6 hours before serving. Top with remaining roasted peaches and streusel before serving.