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Peach Cobbler Cheesecake Recipe

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★★★★★

4.5 from 72 reviews

This Peach Cobbler Cheesecake combines the luscious flavors of roasted peaches, creamy cheesecake, and a buttery graham cracker crust, topped with a crunchy cinnamon streusel. A delightful dessert perfect for peach season that offers a harmonious blend of fruity sweetness and rich creaminess with a crisp topping.

Ingredients

Scale

Peach Filling

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

Streusel

  • 1 1/4 cups (150g) all-purpose flour, spoon 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 (8oz) blocks cream cheese (32oz / 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. Drop the sliced peaches onto a parchment lined baking sheet, sprinkle over sugar and cinnamon, toss until coated, and spread into an even layer. Let sit for about 5 minutes until peaches release juice and appear shiny.
  2. Roast the peaches: Roast the peaches in a preheated 400°F oven for 10 to 15 minutes until fork tender. Set aside to cool on the baking sheet.
  3. Prepare the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and melted butter until mixture resembles wet sand. Spread evenly on a parchment lined baking sheet and bake at 325°F for 10 minutes. Cool for 5 to 10 minutes, then break into crumble and set aside.
  4. Make the graham cracker crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake at 325°F for 8 minutes. Cool slightly.
  5. Make the cheesecake batter: Beat cream cheese and granulated sugar until smooth and lump-free. Add salt, flour, sour cream, and vanilla, mixing to combine. Add eggs one at a time, mixing each just until incorporated to avoid overmixing.
  6. Assemble the cheesecake layers: Pour half of the batter over the graham cracker crust, spread evenly. Layer cooled roasted peaches over the batter, then sprinkle 1/3 to 1/2 of the streusel evenly on top. Dollop the remaining batter on top and smooth into an even layer.
  7. Bake the cheesecake: Place a large 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 for 1 hour 10 minutes to 1 hour 20 minutes, until top is puffed, edges lightly browned, and center jiggles slightly.
  8. Cool the cheesecake: Turn off the oven and crack the door open. Cool cheesecake in oven for 1 hour. After 30 minutes, run a knife around the edges to loosen. Remove from oven and cool completely to room temperature. Refrigerate for at least 4 hours or overnight to set.
  9. Make the peach topping: Core and slice peaches into 1/4 to 1/2 inch wedges. Toss with sugar and cinnamon on a parchment lined baking sheet. Let sit 5 minutes until shiny. Bake at 400°F for 12 to 16 minutes until fork tender. Cool to room temperature.
  10. Finish and serve: Remove cheesecake from springform pan and place on serving plate. Top with cooled peach topping and reserved streusel. Slice and serve.

Notes

  • Use slightly underripe peaches to hold their shape better during roasting.
  • Allow cream cheese and eggs to come to room temperature for a smoother batter.
  • Do not overmix eggs into the batter to prevent cracking during baking.
  • Water bath baking helps prevent cheesecake cracks and ensures even cooking.
  • Cooling the cheesecake gradually helps maintain a smooth texture and prevents collapse.
  • Reserve some streusel topping for garnish to add extra crunch and flavor at serving.

Keywords: Peach cobbler cheesecake, roasted peach cheesecake, streusel cheesecake, graham cracker crust, summer dessert, baked cheesecake

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