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Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 84 reviews
  • Author: Beverly
  • Prep Time: 1 hour
  • Cook Time: 1 hour 48 minutes
  • Total Time: 2 hours 48 minutes
  • Yield: 8 to 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Peach Cobbler Cheesecake combines the rich creaminess of classic cheesecake with the warm, spiced flavors of roasted peaches and a crumbly streusel topping. Layers of roasted fresh peaches and a homemade graham cracker crust add depth to this delightful dessert. The cheesecake is baked in a water bath to ensure a silky smooth texture and topped with additional roasted peaches and streusel, making it the perfect treat for summer or any occasion.

Ingredients

Scale

Roasted Peaches

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

Crust

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

Streusel Topping

  • 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

Additional

  • 36 ounces frozen peach slices
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tbsp corn starch

Instructions

  1. Roast 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 rest for 10 minutes to bring out the juices. Line a baking sheet with parchment paper and spread the peaches with their juices in a single layer. Roast for 7-15 minutes until tender. Set aside to cool.
  2. Prepare Crust: Reduce oven temperature to 350°F. Spray a 9-inch springform pan with nonstick spray and secure the bottom. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture evenly onto the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Make Streusel: In a medium bowl, mix melted butter, brown sugar, flour, cinnamon, and salt until crumbly. Spread the mixture on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Remove and set aside.
  4. Prepare Cheesecake Batter: Ensure all cold ingredients are at room temperature. In a large bowl, beat cream cheese on medium-high with a hand mixer until creamy (about 1 minute). Add sugar and mix until combined. Add eggs one at a time, mixing on medium-low until just combined after each addition. Mix in vanilla extract and sour cream until smooth.
  5. Assemble Cheesecake: Pour half of the batter over the cooled crust. Evenly layer the roasted peaches on top. Sprinkle 1/3 to 1/2 of the streusel over the peaches. Pour the remaining cheesecake batter over the top and smooth with a spatula.
  6. 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 catch leaks, then set both inside a roasting pan. Pour boiling water around the cake pan to create a water bath. Bake at 350°F for 88-91 minutes until edges are set and center has a slight wobble. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Internal temperature should reach 150-160°F.
  7. Cool and Refrigerate: Remove cheesecake from oven. Allow to cool to room temperature, then cover and refrigerate for at least 6 hours or up to 2 days for best results.
  8. Roast Remaining Peaches: When ready to serve, repeat the roasting process with the remaining 6 peaches, tossing with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Roast as before and cool to room temperature.
  9. Serve: Remove cheesecake from springform pan. Top with the roasted peach slices and sprinkle with remaining streusel. Drizzle any pan juices over top. Slice and enjoy. Store leftovers in an airtight container in the refrigerator for 4-6 days.

Notes

  • Make sure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before starting to avoid lumps in the batter.
  • Using a water bath helps prevent cracking and ensures a creamy texture in the cheesecake.
  • If fresh peaches are out of season, frozen peach slices can be used but fresh peaches yield the best flavor for roasting.
  • Letting the cheesecake chill fully before serving improves sliceability and flavor.
  • Leftover cheesecake is best stored refrigerated in an airtight container and consumed within 4-6 days.

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