This easy, Italian-style ricotta cheesecake is layered with juicy roasted peaches and a brown sugar crumble for a showstopper summer dessert!
Servings: 12-14
For the Peaches:
- 8-10 ripe Peaches, pitted and thinly sliced
- 1/3 cup Granulated Cane Sugar
- 2 tsp. Ground Cinnamon
For the Brown Sugar Crumb:
- 1 cup All Purpose Flour
- ½ cup Brown Sugar
- ½ cup Melted Butter
- 1 tsp. Ground Cinnamon
- Pinch of Salt
For the Italian Ricotta Cheesecake:
- 15 oz. Organic Valley Whole Milk Ricotta
- 16 oz. Organic Valley Cream Cheese
- 16 oz. Organic Valley Sour Cream
- 1 cup Granulated Cane Sugar
- 4 large Eggs
- ½ cup All Purpose Flour
- ¼ cup Unsalted Butter, melted
- 2 tsp. Vanilla Extract, or vanilla bean paste
For the Graham Cracker Crust:
- 2 packages Graham Crackers
- ½ cup Melted Butter