For Cheesecake Filling:
16 oz cream cheese
1½ cups sugar
1 tbsp vanilla extract
¼ cup cornstarch
3 eggs, large
½ cup heavy whipping cream
For Crust:
4½ cups golden grahams
2 tbsp butter
1 tbsp ice water
1 cup white cake mix
For Peach Topping:
3 peaches, large
1 cup sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1½ cups water
1 tbsp butter
1 tsp vanilla extract
2½ tbsp cornstarch
Cheesecake Filling:
In a large bowl, mix the cream cheese until it’s nice and fluffy.
Add the eggs, sugar, and vanilla then mix.
Next pour in cup heavy cream, and sprinkle in cornstarch.
Mix until everything is well combined then set to the side.
Crust:
Add the grahams, butter, and ice water to the food processor and pulse until they’re small crumbs.
Place parchment paper at the bottom of the springform pan, then add in ¾ of the Grahams mixture.
Press down using fingertips.
Bake for 5 to 10 minutes at 350 degrees F.
Remove from the oven, and let cool.
Surround the springform pan with foil, then place into a roaster or large pot.
Pour the cheesecake filling into the springform pan, and smooth out.
Pour about 1-inch of hot water into the roaster, surrounding the cheesecake.
Bake for 30 to 35 minutes.
Combine the remaining crumbled Golden Grahams with white cake mix, ice water, and butter. Mix well.
Sprinkle the mixture on a parchment paper lined cookie sheet.
Bake for 5 to 10 minutes, then crumble and set to the side.
Peach Topping:
Next add the diced peaches, sugar, butter, cinnamon, nutmeg, and water into a saucepan.
Scoop out about ½ cup of the water, then sprinkle in cornstarch, and mix until lump-free.
Bring the peaches and etc to a boil over medium heat.
Pour in the liquid and cornstarch mixture, stir, and turn off the heat. Let cool.
Add a small amount of vegetable oil to fingertips and oil the inner top part of the cheesecake pan.
Pour the peach topping on top of the cheesecake.
Next sprinkle the crumb topping on top.
Cover and refrigerate for at least 2 hours.
Serve and enjoy.
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