Equipment Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Large mixing bowls
- Medium mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Aluminum foil
- Roasting pan or large baking dish (for water bath)
Step-by-Step Instructions
First, we tackle the foundation. I combine the graham cracker crumbs, melted butter, and that first 1/4 cup of brown sugar right in the springform pan—it’s one less bowl to wash. Press the mixture firmly and evenly into the bottom and about halfway up the sides. I’ve learned the hard way that a sloppy crust leads to crumbling slices, so I really tamp it down with the bottom of a measuring cup. I pop this in the oven at 325°F (163°C) for just 10 minutes to set, then let it cool while I work on the filling. That quick pre-bake makes the crust sturdy enough to hold the dense filling without getting soggy.
While the crust cools, I turn to the star of the show: the cheesecake filling. In my stand mixer, I beat the softened cream cheese for a full two minutes until it’s utterly smooth and fluffy. This is where patience pays off. I then add the granulated sugar and beat again, scraping down the bowl meticulously—I can’t tell you how many times I’ve found unmixed cream cheese hiding at the bottom! Next come the sour cream, vanilla, and flour, mixed until just combined. Finally, I add the eggs one at a time, beating on low speed and mixing only until each yolk disappears. Overbeating here incorporates too much air and can cause cracks.
For the peach cobbler element, I toss the sliced peaches with lemon juice, the second 1/3 cup of brown sugar, cinnamon, and nutmeg in a separate bowl. In another small bowl, I use my fingers to quickly rub the cold cubed butter into the oats and a little extra brown sugar and cinnamon until crumbly. Now, the magical assembly: I pour that luscious cream cheese batter over the cooled crust. Then, I gently arrange the sugared peach slices over the top—they’ll sink a little, and that’s perfect. Finally, I scatter the oat crumble over everything.
The most crucial step for a creamy, crack-free top is the water bath. I tightly wrap the bottom and sides of my springform pan in a double layer of heavy-duty aluminum foil to prevent leaks. Then, I place the pan in a larger roasting pan, slide it onto the oven rack, and carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform. The steam is the secret. I bake it at 325°F for about 70-80 minutes until the edges are set but the center still has a slight, gentle jiggle. Then, I turn the oven off, crack the door open, and let it cool inside for a full hour. This gradual cooldown is my best defense against dramatic cracks.(See the next page below to continue…)