Instructions

Crumble

1. 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.

Peaches

1. Preheat the oven to 425F and line a large baking sheet with parchment paper.
2. Add the peaches to a large bowl with the butter, brown sugar, and cinnamon. Toss to coat.
3. Scoop the peaches onto the baking sheet in one single layer.
4. Bake for 15 minutes, or until they look tender and juicy. Don’t over bake, otherwise they’ll become too soft and mushy.
5. Allow to cool on the pan while you continue with the rest of the cheesecake.

Shortbread Cookie Crust

1. Preheat the oven to 350F. Coat a 9″ springform pan in nonstick spray.
2. Combine all of the ingredients in a bowl until evenly moistened. Dump the crust into the pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides.
3. Bake for 10 minutes, then allow it to cool while you make the cheesecake batter.

Cheesecake Batter

1. 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.

2. 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.

3. 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:

1. 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 1/2 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)
2. 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 70 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.
3. 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.
4. Once cool, cover with plastic wrap and refrigerate overnight or up to 24 hours.

To serve:

1. Remove the sides of the springform pan and carefully side the cheesecake onto a serving platter. Sprinkle the remaining crumble on top. For pretty slices warm the knife under hot water then carefully dry. Slice into wedges and serve. Repeat between slices for best results.