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Peach Cobbler Cheesecake Recipe

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3.9 from 23 reviews

  • Author: admin
  • Total Time: 12 hours 48 minutes (including chilling and resting times)
  • Yield: 8 servings 1x

Description

This Peach Cobbler Cheesecake combines the luscious flavors of ripe roasted peaches with creamy cheesecake and a crumbly cinnamon streusel topping. Featuring a graham cracker crust and layers of sweet peaches, this dessert is a perfect blend of classic cobbler and smooth cheesecake, baked in a water bath for a velvety texture.

Ingredients

Scale

Roasted Peach Filling

  • 4 medium ripe peaches, sliced
  • 2 tbsp granulated sugar (about 26 grams)
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Crust

  • 2 cups graham cracker crumbs (184 grams)
  • 1/2 cup salted butter, melted (113 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 ground cinnamon
  • Pinch of salt

Cheesecake Filling

  • 32 ounces full-fat block-style cream cheese, at room temperature (904 grams)
  • 1 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

Topping and Additional Peach Roasting

  • 36 ounces frozen peach slices
  • 2 1/4 tsp lemon juice
  • Pinch of lemon zest
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp corn starch
  • 6 medium ripe peaches (for topping), sliced
  • 3 tbsp granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)
  • 1/8 tsp ground nutmeg (for topping)

Instructions

  1. Roast the Peaches for Filling: Preheat your oven to 400°F. Slice 4 peaches and toss them with 2 tablespoons of granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Let the mixture rest for 10 minutes to draw out the juices. Line a baking sheet with parchment paper and spread the peaches and their juices in a single layer. Roast for 7-15 minutes until the peaches reach your desired tenderness. Remove from oven and set aside to cool.
  2. Prepare the Crust: Reduce the oven temperature to 350°F. Spray a 9-inch springform pan with nonstick spray and secure the bottom tightly. In a bowl, mix graham cracker crumbs with the melted butter and sugar until combined. Press this mixture firmly onto the bottom and up the sides of the pan. Bake for 10 minutes, then remove and set aside to cool.
  3. Make the Cinnamon Streusel: In a medium-sized bowl, melt the butter. Stir in the brown sugar, all-purpose flour, cinnamon, and a pinch of salt until the mixture is crumbly. Spread the streusel evenly on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Remove and let it cool.
  4. Prepare the Cheesecake Filling: Ensure that cream cheese, eggs, and sour cream are at room temperature. In a large bowl, beat the cream cheese with a hand mixer on medium-high speed for about 1 minute until smooth and creamy. Add granulated sugar and beat until combined. Add eggs one at a time, mixing on medium-low speed, just until each is incorporated. Add vanilla extract and sour cream, mixing until the batter is smooth and just combined.
  5. Assemble the Cheesecake: Pour half of the cheesecake batter onto the cooled graham cracker crust. Evenly layer the roasted peaches on top. Sprinkle 1/3 to 1/2 of the cinnamon streusel over the peaches. Pour the remaining cheesecake batter on top and smooth with a spatula.
  6. Prepare Water Bath and Bake: Bring a large pot of water to a boil. Place the springform pan into a 10-inch metal cake pan to prevent leaks and set this into a larger roasting pan. Carefully pour the boiling water into the roasting pan around the cake pan to create a water bath. Bake the cheesecake at 350°F for 88-91 minutes. The edges will be set and the center should have a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. The internal temperature should be between 150-160°F.
  7. Cool Completely: After 1 hour, remove the cheesecake from the oven and allow it to cool completely to room temperature. Cover and refrigerate for at least 6 hours or up to 2 days before serving to set fully.
  8. Roast Peaches for Topping: When ready to serve, roast 6 sliced peaches tossed with 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg as done earlier. Roast until tender, then cool to room temperature.
  9. Finish and Serve: Remove the cheesecake from the springform pan. Top with the roasted peach slices and the remaining cinnamon streusel. Drizzle any pan juices from the roasted peaches on top. Slice carefully and enjoy. Store any leftovers in an airtight container in the refrigerator for 4-6 days.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps and cracking in the cheesecake.
  • Use a water bath to maintain a gentle and even cooking temperature for smooth cheesecake texture.
  • Roasting peaches intensifies their natural sweetness and flavor.
  • The streusel adds a delightful crunch that contrasts the creamy cheesecake.
  • Allowing the cheesecake to chill overnight enhances flavor and texture.
  • Leftover cheesecake should be stored refrigerated and consumed within 4-6 days for best quality.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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