Peach Cobbler Cheesecake

For the Crust:

For the Cheesecake Filling:

For the Peach Cobbler Topping:

4 cups peeled and sliced peaches (fresh or canned)

¼ cup granulated sugar

1 teaspoon ground nutmeg

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1 tablespoon cornstarch

For the Crumb Topping:

1 cup all-purpose flour

½ cup granulated sugar

1 teaspoon ground cinnamon

½ cup unsalted butter, melted

½ cup brown sugar

Preheat the Oven:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Make the Crust:

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
Press the mixture into the bottom of the prepared springform pan.
Bake for 10 minutes. Remove from oven and set aside to cool.

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Add the eggs one at a time, mixing well after each addition.
Add the sour cream and heavy cream, mixing until smooth.
Pour the cheesecake batter over the cooled crust.

In a large saucepan, combine the sliced peaches, granulated sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch.
Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are tender (about 5-7 minutes).
Remove from heat and allow to cool slightly before spooning over the cheesecake filling.

In a medium bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon.
Add the melted butter and mix until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the peach cobbler topping.

Enjoy!