Directions
- 1Preheat the oven to 350F.
- 2Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle.
- 3In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet.
- 4Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
- 5Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings.
- 6Reduce the oven temperature to 325F.
- 7In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice. Mix until combined.
- 8Cook over medium heat until the peaches are softened (5-8 minutes).
- 9Mix together the cornstarch and water in a small bowl to create a slurry.
- 10Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes).
- 11Remove from the heat and pour into a medium bowl.
- 12Set aside to cool to room temp (I like to place my peach mixture into the refrigerator to speed up the cooling process).
- 13In a medium bowl, mix together all of the oat crumble ingredients until well combined and crumbly.
- 14In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
- 15Add the sugar and salt, and beat for another minute until smooth.
- 16Whisk in the eggs, one at a time, adding the next egg only after the previous is fully incorporated.
- 17Add the Greek yogurt; whisk until combined.
- 18Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined.
- 19Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil. I also like to use a slow cooker liner and place it around the bottom to really prevent the water from seeping into the bottom of the pan!
- 20Pour half of the cheesecake mixture onto the crust, and gently top it with the peach filling, trying to keep about a 1/2-inch border around the edges.
- 21Top the peach filling with the other half of the cheesecake mixture.
- 22Finish by sprinkling the oat crumble all over the top.
- 23Place the cheesecake pan into the center of a 9x13” (or larger) baking pan.
- 24Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
- 25Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly.
- 26Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours.
- 27After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill.
- 28Once ready to serve, release from the pan. Slice, serve, and enjoy!
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp salted butter, melted
- 0.25 cup salted butter
- 3 peaches, sliced
- 0.33 cup brown sugar, light or dark
- 0.25 cup maple syrup
- 0.5 tsp cinnamon
- 1 pinch salt
- 0.5 lemon juice
- 2 tsp cornstarch
- 1 tbsp water
- 6 tbsp all-purpose flour
- 0.25 cup old-fashioned rolled oats
- 3 tbsp brown sugar
- 3 tbsp salted butter, melted
- 0.5 tsp cinnamon
- 16 oz cream cheese, at room temperature
- 0.75 cup granulated sugar
- 0.25 tsp salt
- 2 eggs, at room temperature
- 0.33 cup Greek yogurt, at room temperature
- 0.33 cup heavy cream, at room temperature
- 0.5 lemon juice
- 1 tsp vanilla bean paste or extract
Equipment
7” springform panmedium bowlsmall measuring cuplarge saucepansmall bowllarge bowlwhisk or handheld electric mixer2 layers of foilslow cooker liner9x13” (or larger) baking panoven
Tips
- Place the peach mixture into the refrigerator to speed up the cooling process.
- Reserve some peach filling for topping or make more later.
- When pouring boiling water into the larger pan for baking, make sure it reaches halfway up the sides of the cheesecake pan.
- Once done baking, open the oven door halfway and let it cool to room temperature for 1-2 hours.
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