1-First Step: Prepare the Crumble Microwave the 3/4 cup (95g) all-purpose flour for 90 seconds to kill any bacteria, then chill it in the freezer for 15 minutes. Combine it with 1/3 cup (70g) packed light brown sugar, 1 tsp cinnamon, 1/2 tsp salt, and 5 tbsp cold cubed unsalted butter. Mix until it resembles wet sand, then refrigerate it. For dietary tweaks, use gluten-free flour if needed to keep things inclusive.

2-Second Step: Roast the Peaches Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss 6 slightly underripe peaches, sliced thick, with 4 tbsp melted unsalted butter, 3 tbsp light brown sugar, and 1 tsp cinnamon. Arrange them in a single layer and bake for 15 minutes until they’re tender and juicy. Let them cool this step infuses that fresh peach flavor into your peach cobbler cheesecake, and you can adapt by using frozen peaches for a quicker option.

3-Third Step: Make the Graham Cracker Crust Preheat the oven to 350°F and coat a 9-inch springform pan with nonstick spray, lining the sides with parchment. Mix 2 cups (280g) ground graham crackers, 1/3 cup (70g) granulated sugar, 1/2 tsp cinnamon, a pinch of salt, and 1/2 cup (110g) melted unsalted butter until evenly moistened. Press this into the bottom and up the sides of the pan, then bake for 10 minutes and let it cool. If you’re aiming for a lower-calorie version, try reducing the butter slightly while maintaining the crust’s structure.

4-Fourth Step: Assemble and Bake the Cheesecake Lower the oven to 325°F and place a large roasting pan on the bottom rack. Ensure your 4 blocks (8oz each) full-fat cream cheese, 3 large eggs plus 1 egg yolk, and 1 cup (250g) sour cream or Greek yogurt are at room temperature. Beat the cream cheese, 1 1/4 cup (255g) granulated sugar, and 2 tbsp cornstarch on low speed until smooth. Add the eggs one at a time on low speed, then mix in 2 tsp vanilla bean paste or 1 tbsp vanilla extract with the final egg yolk. Fold in the sour cream or yogurt. Pour half the batter into the cooled crust, layer with half the roasted peaches and 3/4 of the crumble, then top with the remaining batter. Pour boiling water into the roasting pan for a water bath. Bake for 1 hour and 15 minutes, turn off the oven, crack the door open for 1 hour, let it sit at room temperature for 30 minutes, and refrigerate for at least 4 hours, preferably overnight. Before serving, add the remaining peaches and crumble on top. This method ensures a perfect peach cobbler cheesecake every time, with timing details to fit your schedule.