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Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake Recipe
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★★★★★

4.9 from 11 reviews

This Peach Cobbler Cheesecake combines the luscious creaminess of classic cheesecake with the fresh, roasted flavors of summer peaches and a crunchy, cinnamon-infused streusel topping. Featuring a buttery graham cracker crust, layers of roasted peach filling, and a rich cream cheese batter, this dessert is perfect for gatherings or a special treat. It offers a delightful balance of sweet, tart, creamy, and crunchy textures that evoke the warmth of peach cobbler in a visually stunning cheesecake form.

Ingredients

Scale

Peach Filling

  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Streusel Topping

  • 1 & 1/4 cups (150g) all-purpose flour, spooned and leveled
  • 1 cup (200g) packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Graham Cracker Crust

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Cheesecake Batter

  • 4 (8 oz) blocks cream cheese (32 oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (30g) all-purpose flour, spooned and leveled
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Peach Topping

  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Make the peach filling: Core the peaches and slice into roughly 1/8 to 1/4 inch thick wedges. Spread the slices on a parchment-lined baking sheet and sprinkle with sugar and cinnamon. Toss to coat evenly and let sit for 5 minutes to allow the peaches to release water. Roast in a preheated 400°F (204°C) oven for 10-15 minutes until fork tender. Cool on the baking sheet.
  2. Prepare the streusel: Combine flour, brown sugar, cinnamon, and melted butter in a medium bowl until the mixture resembles wet sand. Spread evenly on a parchment-lined baking sheet and bake in a 325°F (163°C) oven for 10 minutes. Cool for 5-10 minutes then crumble into small pieces with your fingers. Set aside.
  3. Make the graham cracker crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a cup. Bake at 325°F (163°C) for 8 minutes. Cool slightly while preparing the batter.
  4. Prepare the cheesecake batter: Beat cream cheese and sugar until smooth and lump-free, about 2 minutes by hand or 1 minute with a mixer. Add salt, flour, sour cream, and vanilla; mix to combine. Add eggs one at a time, mixing gently after each to avoid overmixing. Use low speed or whisk by hand.
  5. Assemble the cheesecake: Pour half the batter over the crust, spreading evenly. Layer the cooled roasted peaches on top and sprinkle 1/3 to 1/2 of the streusel over them. Pour the remaining batter on top and smooth to an even layer.
  6. Bake the cheesecake: Place a large baking pan filled with 1 inch of boiling water on the bottom rack of the oven. Place the cheesecake on the center rack above the water. Bake at 325°F (163°C) for 1 hour 10 minutes to 1 hour 20 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and cool for 1 hour. Run a knife around the edges after 30 minutes to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  7. Make the peach topping: Core and slice peaches into 1/4 to 1/2 inch wedges. Toss with sugar and cinnamon and let sit for 5 minutes. Roast in a 400°F (204°C) oven for 12-16 minutes until fork tender. Cool completely on the baking sheet.
  8. Serve: Unlatch the springform pan and transfer the cheesecake to a serving plate. Top with the roasted peach slices and their juices, then sprinkle with the reserved streusel. Slice with a sharp knife and enjoy.

Notes

  • For best texture, use slightly underripe peaches to prevent them from becoming mushy after roasting.
  • Allow ingredients like cream cheese, eggs, and sour cream to reach room temperature for a smoother cheesecake batter.
  • Do not overmix the batter after adding eggs to avoid cracks and dense texture.
  • The water bath helps prevent the cheesecake from cracking and ensures even baking.
  • Running a knife around the pan edge during cooling reduces risk of cracks and sticking.
  • Chill the cheesecake thoroughly so it sets properly before slicing.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Use a sharp, warm knife for clean slices when serving.

Nutrition

Keywords: Peach cobbler cheesecake, roasted peach cheesecake, streusel topping cheesecake, graham cracker crust, summer dessert, creamy cheesecake, fruit topping dessert

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