Peach Crumble Cheesecake with Caramel Drizzle

Ingredients

The Base

• 1 1⁄2 cups graham cracker crumbs
• 1⁄2 cup unsalted butter, melted
• 2 tablespoons sugar

The Filling

• 2 (8-ounce) packages cream cheese, softened
• 3⁄4 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups fresh peaches, sliced

The Topping

• 1 cup brown sugar
• 1 cup rolled oats
• 1 teaspoon cinnamon
• Caramel sauce for drizzling

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Directions

1. Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well mixed. This mixture should have a sandy consistency. Press the mixture firmly into the bottom of a springform pan. This base will provide a tremendous foundation for your cheesecake.

2. In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until the mixture is smooth and creamy. The texture should be light and fluffy. Add the vanilla extract and eggs, mixing until everything is beautifully combined.

3. Pour the cream cheese filling mixture over the prepared graham cracker crust. Ensure that it is evenly spread for a uniform texture. Layer the sliced peaches on top, allowing the luscious fruit to peek through the creaminess below.

4. In a separate bowl, combine brown sugar, rolled oats, and cinnamon. Mix this combination until well-blended. This topping will create a tremendous crunch that beautifully contrasts the creamy cheesecake and soft peaches. Sprinkle this mixture generously over the peach layer.

5. Bake for 50-60 minutes, or until the center is set and a slight jiggle remains. The edges may seem golden brown while the center has a tremendous creamy texture. Allow the cheesecake to cool completely. Before serving, drizzle generously with caramel sauce to enhance the flavor and add an additional layer of richness.

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