Ingredients:

For the Crust:

1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)

¼ cup (50 g) granulated sugar

½ cup (115 g) unsalted butter, melted

For the Cheesecake Filling:

24 oz (680 g) cream cheese, softened

1 cup (200 g) granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup (120 ml) sour cream

2 tablespoons all-purpose flour

For the Peach Layer:

3 cups (about 4–5) fresh peaches, peeled and sliced (or canned, well-drained)

2 tablespoons brown sugar

1 teaspoon cinnamon

For the Crumb Topping:

1 cup (125 g) all-purpose flour

½ cup (100 g) brown sugar

½ teaspoon cinnamon

½ cup (115 g) unsalted butter, cold and cubed

Directions:

Preheat oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan.

Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside.

Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and flour until creamy. Pour over crust.

Prepare Peach Layer: Toss sliced peaches with brown sugar and cinnamon. Spread evenly over cheesecake filling.

Make Crumb Topping: Mix flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over peaches.

Bake for 55–65 minutes, or until center is set. Turn off oven, crack the door, and let cheesecake cool slowly for 1 hour.

Refrigerate at least 4 hours or overnight before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Chill Time: 4+ hours | Total Time: 5 hours 30 minutes
Servings: 12 slices | Kcal: ~420 kcal per slice