Description
This Peach Cobbler Cheesecake combines the rich creaminess of classic cheesecake with the warm, spiced flavors of roasted peaches and a buttery cinnamon streusel topping. Featuring a graham cracker crust and layers of luscious peach filling, this dessert is perfect for a comforting yet elegant treat, blending the best of peach cobbler and cheesecake into one irresistible dish.
Ingredients
Peaches and Topping
- 10 medium ripe peaches, divided (fresh preferred; frozen can be used with adjustments)
- 5 tbsp granulated sugar (66 grams), divided
- 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)
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 Filling
- 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
- 3/4 cup sour cream, at room temperature (180 grams)
- 1 tbsp vanilla extract
- 1 and 1/2 tsp corn starch
- pinch of salt (implied)
Instructions
- Roast the Peaches: 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 them rest for 10 minutes to release their juices, then spread on a parchment-lined baking sheet, including the juices. Roast for 7-15 minutes until tender. Allow to cool.
- Make the Crust: Lower oven temperature to 350°F. Spray a 9-inch springform pan with nonstick spray and ensure the bottom is secured. Mix graham cracker crumbs with 1/2 cup melted butter, press the mixture firmly into the pan and up the sides. Bake for 10 minutes and then set aside to cool.
- Make the Cinnamon Streusel: Melt 1/2 cup butter in a bowl. Add brown sugar, flour, 1/2 tsp cinnamon, and pinch of salt, stirring until crumbly. Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Keep oven temperature constant for subsequent steps.
- Prepare the Cheesecake Filling: Bring cream cheese, eggs, and sour cream to room temperature. Beat cream cheese until smooth, add sugar and mix well. Add eggs one at a time, mixing gently after each. Incorporate vanilla, sour cream, corn starch, and salt; mix just until combined. Pour half of this filling into the crust, layer with roasted peaches evenly, sprinkle 1/3 of streusel over peaches, then pour remaining batter smoothly on top.
- Prepare the Water Bath: Place the cheesecake pan inside a 10-inch cake pan to prevent leaks, then set into a larger roasting pan. Pour boiling water into the roasting pan halfway up the sides of the cheesecake pan. If a buffer pan isn’t available, place cheesecake on a rack in the oven and put boiling water pan on lower rack.
- Bake the Cheesecake: Bake at 350°F for 1 hour 28 minutes to 1 hour 43 minutes until the center slightly wobbles and a toothpick inserted near the edge comes out clean with some thick batter in the center. The internal temperature should be 156-160°F. After baking, turn off oven, crack oven door, and let cheesecake cool inside for 1 hour.
- Cool and Chill: Remove cheesecake from oven and cool at room temperature for 1-2 hours. Cover with foil and refrigerate for at least 6 hours or overnight for best texture and flavor development.
- Serve and Store: For serving, roast remaining 6 peaches with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg as per initial roasting steps. Let cool and arrange on top of chilled cheesecake with remaining streusel and drizzled roasting juices. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 4-6 days.
Notes
- Frozen peaches can be used if fresh are out of season, but thaw and drain excess liquid before roasting to avoid sogginess.
- If the mixture seems dry when making crust or streusel, add a little more melted butter incrementally.
- Letting cream cheese and eggs come to room temperature is essential to avoid a lumpy, cracked cheesecake.
- Do not overmix eggs into the filling to prevent excess air incorporation that can cause cracks or overflow.
- Water bath helps to gently bake cheesecake evenly and prevent cracking.
- Oven times vary; watch for the slight wobble indicator instead of relying strictly on time.
