Ingredients

Biscuit Base

• 2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 1/2 cup butter, melted

Cheesecake Filling

• 600 g cream cheese, softened to room temperature

• 1 cup granulated sugar

• 3 eggs

• 1 packet (or 1 teaspoon) vanilla extract

• 1/2 cup heavy cream

• 2 tablespoons all-purpose flour

Peach Filling

• 3–4 medium peaches, peeled and sliced

• 1/2 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon cornstarch

• 1/2 cup water

• 1 teaspoon lemon juice

Cobbler Crumb Topping

• 1 cup all-purpose flour

• 1/2 cup brown sugar

• 1/2 teaspoon ground cinnamon

• 75 g cold butter, cubed

Instructions

1. Prepare the Biscuit Base

1. Preheat the oven to 175°C (350°F).

2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.

3. Press the mixture firmly into the bottom of a springform pan.

4. Bake for 10 minutes, then remove and let cool slightly.

2. Make the Peach Filling

1. In a saucepan over medium heat, combine peaches, sugar, cinnamon, cornstarch, water, and lemon juice.

2. Cook, stirring gently, until the mixture thickens and the peaches soften (about 5–7 minutes).

3. Remove from heat and let cool.

3. Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.

2. Add the eggs one at a time, mixing well after each addition.

3. Mix in the vanilla extract, heavy cream, and flour until fully combined.

4. Avoid overmixing to keep the texture smooth.

4. Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled biscuit base.

2. Spoon the peach filling evenly over the cheesecake layer.

5. Make the Cobbler Crumb Topping

1. In a bowl, mix flour, brown sugar, and cinnamon.

2. Add the cold butter cubes and rub with your fingers until the mixture resembles coarse crumbs.

3. Sprinkle the crumb topping evenly over the peaches.

6. Bake

1. Bake the cheesecake at 175°C (350°F) for 50–60 minutes, or until the center is just set with a slight jiggle.

2. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes to prevent cracking.

7. Chill and Serve

1. Remove from the oven and let cool completely at room temperature.

2. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Tips

• Use ripe but firm peaches for the best texture.

• For extra flavor, add a pinch of nutmeg to the peach filling.

• Serve with whipped cream or vanilla ice cream for a decadent finish.

Creamy cheesecake, spiced peaches, and a buttery cobbler topping come together in this rich and comforting dessert that’s perfect for any

occasion.