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Peach Cobbler Cheesecake Recipe

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  • Author: Emily
  • Prep Time: 1 hour
  • Cook Time: 1 hour 48 minutes
  • Total Time: 12 hours 48 minutes (including chilling)
  • Yield: 8 to 16 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Peach Cobbler Cheesecake combines the rich, creamy decadence of classic cheesecake with the warm, spiced flavor of roasted peaches and a buttery graham cracker crust. Topped with a cinnamon streusel and juicy peaches, it’s a show-stopping dessert perfect for celebrations or summer gatherings.

Ingredients

Units Scale

Roasted Peaches (for filling and topping)

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

Graham Cracker Crust

  • 1/2 cup salted butter, melted (113 grams)
  • 2 cups graham cracker crumbs (184 grams)
  • 2 tbsp granulated sugar (26 grams)

Cinnamon Streusel

  • 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 Batter

  • 32 ounces full-fat block-style cream cheese, at room temperature (904 grams)
  • 1 and 1/2 cups granulated sugar (315 grams)
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature (240 grams)
  • 2 tsp vanilla extract

For Frozen Peach Alternative

  • 36 ounces frozen peach slices
  • 2 and 1/4 tsp lemon juice
  • Pinch of lemon zest
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp corn starch

Instructions

  1. Roast the Peaches (Filling): Preheat your oven to 400°F. Slice 4 peaches and toss them with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Let rest for 10 minutes to bring out the juices, then line a baking sheet with parchment paper and spread the peaches (with their juices) in a single layer. Roast for 7-15 minutes until your desired tenderness is reached. Set aside to cool.
  2. Prepare the Crust: Reduce the oven to 350°F. Spray a 9-inch springform pan with nonstick spray and secure the bottom well. Mix graham cracker crumbs, melted butter, and sugar together in a bowl. Press the mixture into the bottom and sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Make the Cinnamon Streusel: In a medium mixing bowl, melt the butter. Stir in brown sugar, flour, cinnamon, and a pinch of salt until the mixture is crumbly. Spread on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Set aside.
  4. Prepare the Cheesecake Filling: Ensure all cold ingredients are at room temperature. In a large bowl, beat the cream cheese with a hand mixer on medium-high until creamy (about 1 minute). Add sugar and beat until combined. Add eggs one at a time, mixing on medium-low just until incorporated. Add vanilla and sour cream, mixing until just combined and smooth.
  5. Assemble the Cheesecake: Pour half of the cheesecake batter onto the cooled crust. Layer the roasted peaches evenly, sprinkle 1/3 to 1/2 of the streusel over the peaches, then top with the remaining cheesecake batter. Smooth the top with a spatula.
  6. Prepare Water Bath and Bake: Bring a large pot of water to a boil. Place the springform pan inside a 10-inch metal cake pan (to prevent leaks) and set this in a roasting pan. Pour boiling water into the roasting pan around the cake pan. Bake the cheesecake at 350°F for 88-91 minutes. The edges should be set with a slight wobble in the center. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Internal temperature should be 150-160°F.
  7. Cool Completely: Remove from the oven after 1 hour, let cool to room temperature, then cover and refrigerate for at least 6 hours or up to 2 days before serving.
  8. Roast Peaches for Topping: When ready to serve, repeat the roasting process with 6 peaches, 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Cool to room temperature.
  9. Finish and Serve: Remove cheesecake from pan. Top with roasted peach slices and the remaining streusel. Drizzle on any pan juices. Slice and enjoy. Store leftovers in an airtight container in the refrigerator for 4-6 days.

Notes

  • Frozen peaches can be substituted for fresh: cook 36 ounces frozen peaches with lemon juice, zest, sugar, vanilla, cinnamon, nutmeg, and a bit of cornstarch to thicken, as described above.
  • The cheesecake browning slightly on top is normal for this recipe and does not affect texture.
  • Cool the cheesecake in the oven to gradually bring down the internal temperature and prevent cracks.
  • Longer chilling improves texture and flavor.

Nutrition

  • Serving Size: 1 slice (based on 16 slices)
  • Calories: Approx. 480
  • Sugar: 35g
  • Sodium: 310mg
  • Fat: 29g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 123mg

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