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Peach Cobbler Cheesecake Recipe

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4.2 from 6 reviews

This Peach Cobbler Cheesecake is a delightful fusion of classic peach cobbler flavors and creamy cheesecake texture. Featuring a buttery graham cracker crust, a rich and smooth cream cheese filling layered with roasted cinnamon-spiced peaches, and topped with a crumbly cinnamon streusel and fresh roasted peaches, this indulgent dessert is perfect for summer gatherings or any special occasion. The cheesecake is baked in a water bath to ensure a silky, crack-free finish with the delicious warmth of autumn spices.

Ingredients

Peaches for Roasting

  • 10 medium ripe peaches, divided
  • 5 tbsp granulated sugar (66 grams)
  • 1 and 1/2 tsp cinnamon, divided
  • 1/4 tsp nutmeg, divided

Crust

  • 3 cups graham cracker crumbs (276 grams)
  • 1/2 cup salted butter, melted (113 grams)
  • 2/3 cup brown sugar (147 grams)
  • 1 cup + 2 tbsp all-purpose flour (146 grams)
  • 1/2 tsp cinnamon
  • Pinch of salt

Cheesecake Filling

  • 32 ounces full-fat block-style cream cheese, at room temp (904 grams)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 4 large eggs, at room temp
  • 3/4 cup sour cream, at room temp (180 grams)
  • 1 tbsp vanilla extract
  • 1 and 1/2 tsp corn starch

Cinnamon Streusel

  • 1/2 cup salted butter, melted (113 grams)

Instructions

  1. Roast the Peaches: Preheat your oven to 400°F. Slice 4 peaches and toss them with 2 tbsp granulated sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg in a bowl. Let rest for 10 minutes to bring out the juices. Place the peach slices and their juices on a parchment-lined baking sheet and roast for 7-15 minutes until tender. Remove and set aside to cool.
  2. Make the Crust: Lower oven temperature to 350°F. Spray a 9-inch springform pan with nonstick spray and secure the bottom. In a small bowl, combine the graham cracker crumbs, 1/2 cup melted butter, brown sugar, flour, 1/2 tsp cinnamon, and a pinch of salt. Press this mixture firmly into the pan and up the sides. Bake for 10 minutes, then set aside to cool.
  3. Prepare the Cinnamon Streusel: Melt 1/2 cup butter in a medium bowl. Stir the remaining streusel ingredients (brown sugar, flour, cinnamon, salt) into the melted butter until crumbly. Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Keep the oven temperature steady at 350°F.
  4. Make the Cheesecake Filling: Ensure cream cheese, eggs, and sour cream are at room temperature. Bring a pot of water to boil for the water bath. In a large bowl, beat the cream cheese until smooth and creamy (1-2 minutes). Add the sugar and mix well. Add eggs one at a time, mixing on medium speed until just combined after each addition to avoid overmixing. Scrape sides and bottom of the bowl frequently. Incorporate vanilla, sour cream, corn starch, and a pinch of salt, mixing until just combined. Pour half the batter over the cooled crust in the springform pan. Evenly layer the roasted peaches on top, then sprinkle with one-third of the streusel. Pour the remaining batter over the peaches and smooth the surface.
  5. Prepare the Water Bath and Bake: Place the springform pan inside a 10-inch metal cake pan to prevent leaks, then place both inside a roasting pan. Pour boiling water into the roasting pan around the cake pan to create a water bath. If you don’t have a 10-inch pan, place the cheesecake on a rack in the center of the oven and put the roasting pan with boiling water on the rack below.
  6. Bake the Cheesecake: Bake at 350°F for 1 hour and 28 minutes to 1 hour and 43 minutes. The cheesecake is done when the center has a slight wobble and a toothpick inserted near the edges comes out clean but may have a bit of batter in the center. An instant-read thermometer should register 156°F to 160°F in the center (avoid the pan bottom to prevent false readings). Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
  7. Cool the Cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for 1-2 hours. Then cover with foil and refrigerate for at least 6 hours or preferably overnight before removing from the pan.
  8. Serve and Store: Before serving, roast 6 medium peach slices tossed with 3 tbsp granulated sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg in the same way as the initial roasted peaches. Let them cool to room temperature and arrange on top of the chilled cheesecake along with the remaining streusel and drizzle the peach juices over the top. Slice and serve. Store leftovers in an airtight container in the fridge for 4-6 days.

Notes

  • If using frozen peaches, thaw them and drain excess liquid before using.
  • If the streusel mixture seems dry, add a bit more melted butter until crumbly.
  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake filling.
  • Do not overmix the batter after adding eggs to prevent cracking or overflow during baking.
  • Use a water bath to avoid cracking and promote even baking of the cheesecake.
  • The cheesecake may brown slightly on top, which is normal and doesn’t indicate overbaking.

Find it online: https://bitezly.com/peach-cobbler-cheesecake-recipe/