Summer Peach Dessert Delight (Print Version)

# Ingredients:

→ For the Peach Filling

01 - 4 medium peaches, slightly underripe
02 - 3 tablespoons granulated sugar
03 - 1/2 teaspoon ground cinnamon

→ For the Crumbly Streusel

04 - 1 1/4 cups all-purpose flour (150g)
05 - 1 cup packed brown sugar, light or dark (200g)
06 - 1 teaspoon ground cinnamon
07 - 1/2 cup unsalted butter, melted and cooled (115g)

→ For the Graham Cracker Crust

08 - 2 cups graham cracker crumbs (210g)
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 1/2 cup unsalted butter, melted and cooled (115g)

→ For the Cheesecake Filling

12 - 4 blocks (8oz each) cream cheese, at room temperature (32oz / 900g total)
13 - 1 cup granulated sugar (200g)
14 - 1/2 teaspoon salt
15 - 1/4 cup all-purpose flour, spooned and leveled (30g)
16 - 1/2 cup sour cream, at room temperature (120g)
17 - 2 teaspoons pure vanilla extract
18 - 4 large eggs, at room temperature

→ For the Peach Topping

19 - 5 medium peaches, slightly underripe
20 - 4 tablespoons granulated sugar
21 - 1/2 teaspoon ground cinnamon

# Instructions:

01 - Start by positioning two racks in your oven - one in the center and one at the bottom (you'll need this for the water bath later). Heat your oven to 400°F and line a baking sheet with parchment. Core and slice your peaches into thin wedges about 1/8 to 1/4 inch thick. Toss them with sugar and cinnamon directly on the baking sheet until coated, then let them sit for about 5 minutes until they start looking shiny. Roast them for 10-15 minutes until fork-tender, then set aside to cool.
02 - Lower your oven temperature to 325°F. In a bowl, mix together the flour, brown sugar, cinnamon, and melted butter until it resembles wet sand. Spread this mixture on a parchment-lined baking sheet and bake for 10 minutes. After cooling for 5-10 minutes, break up any large clumps with your fingers to create an even crumble. Set aside some in the fridge for the topping later.
03 - Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press this mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan. Bake at 325°F for 8 minutes to help it stay crispy, then set aside to cool slightly while keeping the oven heated.
04 - In a large bowl, cream together the cream cheese and sugar until smooth and lump-free. Add salt, flour, sour cream, and vanilla, mixing until combined. Gently whisk in the eggs one at a time, just until each disappears into the batter. Be careful not to overmix!
05 - Pour about half of your cheesecake batter over the crust. Top with all of the cooled roasted peach filling, then sprinkle about 1/3 to 1/2 of the streusel over that. Carefully dollop the remaining cheesecake batter on top and smooth it into an even layer. Place a large baking pan with about 1 inch of boiling water on the bottom rack of your oven, then place the cheesecake on the center rack above it. Bake at 325°F for 1 hour 10-20 minutes, until the edges are set but the center is still slightly jiggly.
06 - Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about an hour. After 30 minutes, run a sharp knife around the edges to prevent cracking. Once cool, refrigerate for at least 4 hours or overnight until completely set.
07 - When you're ready to serve, roast more peach slices (cut slightly thicker than the filling) with sugar and cinnamon at 400°F for 12-16 minutes until tender. Let them cool completely.
08 - Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Arrange the cooled roasted peach topping over the cheesecake, drizzle with any pan juices, and sprinkle with the reserved streusel. Slice with a sharp knife and enjoy!

# Notes:

01 - This multi-layered cheesecake combines the flavors of summer peaches with rich cheesecake and crunchy streusel for the ultimate dessert experience.
02 - To quickly bring eggs to room temperature, submerge them in warm water for 5-10 minutes (just watch for cracked shells).
03 - You can roast all the peaches at once if preferred, but doing the topping separately keeps them looking fresher.

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