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Ingredients
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Crust
Cheesecake Filling
Roasted Peaches
Streusel Topping
Method
Crust
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Bake the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and allow to cool.
Cheesecake Filling
Blend the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla extract, and sour cream, mixing until combined. Fold in peach puree.
Whip the Heavy Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
Roasted Peaches
Roast the Peaches
Preheat the oven to 400°F (200°C). Place peach halves in a baking dish, cut side up. Brush with melted butter and sprinkle with brown sugar. Roast for 20-25 minutes until tender and caramelized.
Streusel Topping
Prepare the Streusel
In a medium bowl, mix flour, brown sugar, and oats. Cut in the cold butter until the mixture resembles coarse crumbs.
Bake the Streusel
Spread the streusel topping over the cheesecake and bake in the oven at 350°F (175°C) for 15-20 minutes until golden brown. Let cool before serving.