Ingredients
FOR THE SHORTBREAD:
- 2 sticks Unsalted Butter, Cut Into Small Chunks
- ¼ cups Brown Sugar
- ½ teaspoons Kosher Salt
- 2 cups Flour
- 1 Tablespoon Butter
- ½ cups Peach Jam
- 3 Large Peaches, Pitted And Thinly Sliced
- 12 ounces, weight Cream Cheese, Softened
- ¼ cups Sour Cream
- ½ cups Sugar
- 1 Tablespoon Flour
- 2 Eggs
- 1 teaspoon Vanilla
- 1 cup Flour
- ¼ cups Sugar
- ¼ cups Brown Sugar
- ½ teaspoons Ginger
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- 1 stick Unsalted Butter, melted
- For the shortbread crust: Preheat the oven to 350 F. Line a 13 x 9 inch baking dish with foil, then grease the foil on all sides. Set the dish aside. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown. When it’s done remove it from the oven and start the next step.
- For the filling: Brush shortbread crust with 1 tablespoon of melted butter. Spread peach jam evenly over the crust, then layer with sliced peaches. To make the cream layer, put the cream cheese and sour cream in a bowl and beat on high speed until smooth. Add sugar and 1 tablespoon flour and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside.
- For the topping: In a small bowl, combine flour, sugars, ginger, cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. Bake again at 350 F for 30 minutes or until crumbles are golden brown and center is set.
Recipe and Photo credit:Tastykitchen/ CC BY-NC-ND
For instructions please visit:Tastykitchen