Peach Cobbler Cheesecake Recipe

In a small bowl, combine the flour, rolled oats, brown sugar, and cinnamon.
Add the cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Assemble and Bake:
Spoon the cooled peach mixture over the cheesecake layer, spreading it out evenly.
Sprinkle the streusel topping evenly over the peaches.
Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. You can also check the cheesecake by inserting a toothpick into the center – it should come out clean (except for a bit of peach juice).
If the top starts to brown too quickly, cover it loosely with foil during baking.
6. Cool and Chill:
Allow the cheesecake to cool in the pan for 1 hour, then transfer it to the fridge and chill for at least 4 hours or overnight.
Once chilled, carefully remove the cheesecake from the springform pan. You can serve it as is or top it with a little whipped cream for extra richness.
Tips:
For an extra peachy flavor: You can use canned peaches (in syrup or juice) in place of fresh peaches if needed, but fresh or frozen peaches will give you the best flavor.
Make ahead: This cheesecake tastes even better the next day, so feel free to prepare it the day before you plan to serve it.
Freezing: You can freeze individual slices of this cheesecake for up to 2-3 months. Just wrap each slice tightly in plastic wrap and foil before freezing. Let it thaw in the fridge overnight before serving.
This Peach Cobbler Cheesecake is a showstopper and sure to be a hit at any gathering or special occasion. Enjoy! 🍑🍰