PEACHES & CREAM CRUMBLE (Lovebites) HD

SUBSCRIBE TO LOVEBITES! http://bit.ly/LOVEBITES RECIPE BELOW!!! FOLLOW ME HERE, MY LOVELIES!! PINTEREST: https://www.pinterest.com/lovebites0145/ FACEBOOK: https://www.facebook.com/cookingwithlovebites INSTAGRAM: http://instagram.com/cookingwithlovebites/ TWITTER: https://twitter.com/LovebitesYT INGREDIENTS Yields:10 slices SHORTBREAD: 9x9 baking dish 1 stick (113g) of Unsalted Butter, Cut Into Small Chunks ¼ cup (45g) Brown Sugar ¼ (50g) cup of sugar ½ teaspoon Kosher Salt 3/4 (90g) cup of Flour FOR THE FILLING: 1 Tablespoon (14g) Butter, melted 1/3 cup (106g) of Peach Jam 3 medium Peaches, 1/2' thick slices 16 oz. (450g) of Cream Cheese, ROOM TEMPERATURE 3/4 cup (150g) of sugar 2 Large Eggs 1/3 cup (80mL) of sour cream 1/3 cup (80 mL) of heavy cream 1 tsp (5mL) of vanilla extract 1/8 tsp (1 mL) of Salt FOR THE CRUMB TOPPING: 1 ¼ cups (150g) of Flour ¼ cup (50g) of Sugar ¼ cup (45g) of Brown Sugar 1 teaspoon (5g) of Cinnamon ¼ teaspoon (2g) of Salt 1 stick of Unsalted Butter, melted Candied Peach Topping 1/2 cup (100g) of sugar 1/2 cup (120mL) of water 2 medium peaches, thinly sliced DIRECTIONS For the shortbread crust: Preheat the oven to 350 F. Line a 9 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 combined. Add the flour and beat on low speed until incorporated, making sure to scrape down the sides of the bowl. Then press the dough, evenly, into the baking dish and bake for about 20 minutes. While it bakes, work on your cheesecake filling. Add your cream cheese into your mixer and beat on medium speed until smooth, about 30 seconds. Add the sugar and beat for another 30 seconds. Then add in your eggs, salt, and vanilla extract and beat until smooth and thoroughly combined. Make sure to scrape down the sides of the bowl. Once your curst is baked, brush it with melted butter. Then spread the peach jam evenly over the crust, and layer it with the peach slices. Pour cheesecake mixture over peach slices. Set aside. In a small bowl, combine flour, sugars, cinnamon, and salt. Pour melted butter over all of it and use a fork to mix everything together until it forms course crumbles. Using your hands, break apart the mixture, and sprinkle it over the top of the cheesecake layer. Bake again at 350 F for another 40 minutes. Let it cool before placing it in your refrigerator over night (or at least 4 hours) before serving. To make your candied peaches, add your sugar and water to a pan and bring to a high heat. Boil the mixture until all the sugar is completely dissolved, then turn your flame off and stir in your peaches. Do not add in any utensils to your pan until this step. Garnish your sweet peaches on top of your crumble and it is ready to eat!