Step 1

Add peaches along with butter to a medium-sized pot over medium heat and allow everything to melt together.

Step 2

Once butter completely melts, stir in sugar, nutmeg, cinnamon, lemon juice and vanilla and allow peaches to come to a boil.

Step 3

Once boiling, lower heat to medium-low or low and remove a tablespoon of peach syrup from the pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined, creating a slurry, then stir into the pot of peaches.

Step 4

Cook an additional 10-15 minutes or until syrup thickens and coats the back of a spoon and peaches are tender, then remove from heat and allow to cool completely. Place in the fridge to speed up the process.

Step 5

Add brown sugar, granulated sugar, cinnamon and flour to a small- to medium-sized bowl.

Step 6

Whisk ingredients together.

Step 7

Slowly add in melted butter and stir to combine until crumbs develop.

Step 8

Put in the refrigerator until assembly.

Step 9

Preheat oven to 350 degrees F (175 degrees C). Liberally spray a 9” or 10” tall springform pan with nonstick baking spray making sure to really get the sides well. Next, line the bottom of the springform pan with parchment paper. Make sure it is completely secure as well.

Step 10

Whisk together shortbread crumbs, sugar and melted Land O Lakes® Butter with Canola Oil. Press mixture into the bottom of the springform pan and bake for 10 minutes, then let cool.

Step 11

In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next, add heavy cream, then add eggs one at a time, mixing until incorporated.

Step 12

Next, add sour cream, vanilla and flour and mix until smooth.

Step 13

Pour ⅓ of the cheesecake filling into baked crust.

Step 14

Then layer half or up to ⅔s of the peaches and sauce over the top of the cheesecake.

Step 15

Next, add half of the crumble to the top of the peaches.

Step 16

Pour remaining cheesecake filling over top and use a spatula to spread evenly.

Step 17

Bake cheesecake for 1 hour and 5 minutes at 350 degrees (the oven should already be preheated), then turn off the oven and allow to cool in the oven for 4 hours.

Step 18

Remove cheesecake from oven and allow it to come to room temperature for an additional 30 minutes.

Step 19

To remove the sides of your springform pan, make sure the cheesecake is completely cooled, then take a warm knife to carefully go around the sides of the cheesecake separating it before releasing completely.

Step 20

Next, spoon remaining peaches on the center of the cheesecake, then garnish with whipped cream and remaining streusel. Store in the refrigerator overnight before serving.