3 lbs peaches peeled, pitted and cut into 1-inch pieces (about 6 cups or 6 large peaches)
juice of 1 lemon
1 teaspoon ground cinnamon
¼ cup granulated sugar (55g)
2 teaspoons cornstarch
For the crumble topping:
8 tablespoons unsalted butter melted (56g or 2 oz)
1 teaspoon vanilla extract
⅓ cup granulated sugar (80g)
⅓ cup light brown sugar (72g)
pinch of salt
½ teaspoon ground cinnamon
1 ½ cups all-purpose flour (192g)
For the bottom crust:
2 cups graham cracker crumbs (225g about 14 sheets)
3 tablespoons granulated sugar (50g)
¼ teaspoon ground cinnamon
pinch of salt
5 tablespoons unsalted butter melted (2 ½ ounces)
For the filling:
32 ounces cream cheese room temperature
1 ¼ cups granulated sugar (277g)
2 tablespoons all-purpose flour
4 large eggs room temperature
1 tablespoon vanilla extract
1 cup sour cream room temperature (8oz or 227g)
Instructions
Preheat oven to 350°F. Line a large baking sheet with parchment paper. This will be used to bake the topping before adding to the cheesecake. Set aside.
Invert the bottom of a 9-inch springform pan and attach the sides. This will help the cheesecake slide off easily onto a serving platter. Set aside. (NOTE: if you don’t have a non-stick pan, lightly coat the pan with vegetable cooking spray.)
To prepare the peach layer:
Peel, pit and dice the peaches and place in a large mixing bowl. Toss the peaches with the fresh lemon juice. Combine the cinnamon, sugar and cornstarch in a measuring cup. Pour over the peaches and toss to combine. Cover with plastic wrap and set aside.
To prepare the crumble topping:
Melt the butter in a small bowl. Add the vanilla, sugars, salt, cinnamon and flour. Mix with a fork until combined. Press the mixture into small clumps then pour out onto the parchment lined baking sheet. Bake at 350°F for 20 minutes or until fragrant and light brown. Set aside.
To prepare the crust:
In a food processor pulse the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar, cinnamon and salt. Pulse to combine. Add the warm melted butter in a slow steady stream while processing. Pulse until the mixture is evenly moist and resembles wet sand.
Transfer the mixture to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup press the crumbs into the bottom and 1-inch up the sides of the pan. Don’t press too hard; slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool while preparing the filling.
IMPORTANT: Reduce the oven temperature to 325°F.
Once cool wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the wrapped pan inside a large roasting pan for the hot water bath.
To prepare the filling:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. In measuring cup combine the sugar and flour. With the mixer running on medium-low slowly add the sugar mixture. Beat until smooth scraping down the sides as needed with a rubber spatula.
With the mixer set on medium-low add the eggs one at a time blending just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl and blend again. Don’t over-beat.
Add the vanilla and sour cream and blend on low until combined. Scrape down the sides and bottom of the bowl and fold together with a spatula to ensure the mixture is well blended.
Assemble the cheesecake layers:
Pour a little more than half of the filling into the baked crust. Using a slotted spoon gently distribute half the peaches with some of the juices over the filling. Top the peaches with about 1/3 of the crumble topping taking care not to overload the center of the cheesecake. Gently spoon the remaining filling over the peach and crumble layer. (Reserve remaining peaches and crumble topping to be added later)
Fill the outer layer of the roasting pan with enough hot tap water to come halfway up the sides of the springform pan. Bake at 325°F for 90 minutes. Carefully spoon the remaining peaches (with some juice) over the top of the cheesecake. Spoon the remaining topping over the peaches and continue baking for another 10 to 15 minutes.
Turn off the oven and prop the door open slightly using a pot holder or wooden spoon handle. Allow the cheesecake to cool in the hot water bath in the oven for 1 hour. Transfer the cheesecake to a wire rack and remove the foil wrap. Slide a small thin paring knife around the inside edge of the pan to loosen the cheesecake. Leave the cheesecake in the pan and cool to room temperature, about 2 hours.
Once cool, cover with plastic wrap and refrigerate overnight or up to 24 hours.
To serve:
Remove the sides of the springform pan and carefully side the cheesecake onto a serving platter. For pretty slices warm the knife under hot water then carefully dry. Slice into wedges and serve. Repeat between slices for best results.
