Description
This Peach Cobbler Cheesecake combines the creamy smoothness of classic cheesecake with layers of roasted peaches, a buttery graham cracker crust, and a warm cinnamon streusel. With fresh or frozen peaches, this impressive dessert is bursting with fruity cobbler flavor and crunchy texture, making it perfect for any gathering or special occasion.
Ingredients
Units
Scale
For the Roasted Peaches
- 10 medium ripe peaches, divided (4 for filling, 6 for topping; see note for frozen peaches)
- 5 tbsp granulated sugar (66 grams; 2 tbsp for filling, 3 tbsp for topping)
- 1 and 1/2 tsp cinnamon (1/2 tsp for filling, 1 tsp for topping)
- 1/4 tsp nutmeg (1/8 tsp for filling, 1/8 tsp for topping)
For the Graham Cracker Crust
- 1/2 cup salted butter, melted (113 grams)
- 2 cups graham cracker crumbs (184 grams)
- 2 tbsp granulated sugar (26 grams)
For the 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
For the 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 the Water Bath
- Large pot of water
- Roasting pan and 10-inch metal cake pan (for buffer, if available)
Instructions
- Roast the Peaches (for filling): Preheat oven to 400°F (204°C). Slice 4 peaches and toss with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Rest for 10 minutes to bring out juices. Line a baking sheet with parchment; spread peaches and juices in a single layer. Roast for 7-15 minutes until the desired tenderness is reached. Cool and set aside.
- Prepare the Graham Cracker Crust: Reduce oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick spray, ensuring the bottom is secure. Mix melted butter, graham cracker crumbs, and sugar in a small bowl. Press the mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Cinnamon Streusel: In a medium mixing bowl, melt the butter. Stir in the brown sugar, flour, cinnamon, and a pinch of salt until a crumbly mixture forms. Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Set aside to cool.
- Prepare the Cheesecake Batter: Ensure all cold ingredients are at room temperature. In a large bowl, cream the softened cream cheese using a hand mixer on medium-high for about 1 minute until smooth. Add granulated sugar and beat until well combined. Add eggs one at a time, mixing on medium-low just until incorporated. Add vanilla and sour cream, mixing until just combined.
- Assemble the Cheesecake: Pour half the cheesecake batter over the cooled crust. Layer the roasted peaches evenly over the batter, then sprinkle 1/3 to 1/2 of the streusel on top. Pour the remaining cheesecake batter over this and smooth the surface.
- Prepare the Water Bath and Bake: Place the springform pan inside a 10-inch metal cake pan for a leak-proof water bath buffer. Put this into a large roasting pan. Bring a large pot of water to a boil and pour it into the roasting pan, surrounding the cake pan. Bake at 350°F for 88 to 91 minutes (cheesecake should have a slight wobble in the center when done). Turn off oven, crack door, and allow to cool in oven for 1 hour.
- Cool and Chill Cheesecake: After 1 hour, remove cheesecake from oven and let it cool completely at room temperature. Then, cover with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from pan and serving.
- Make Roasted Peaches for Topping (day of serving): Slice the remaining 6 peaches and toss with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Roast as before, then cool to room temperature. Arrange peaches and remaining streusel over chilled cheesecake and drizzle any pan juices on top.
- Serve and Store: Slice cheesecake and serve. Store leftovers in an airtight container in the refrigerator for 4-6 days.
Notes
- You can use 36 ounces of frozen peach slices when fresh peaches aren’t in season. Cook in a saucepan with 2 1/4 tsp lemon juice, a pinch of lemon zest, 1 1/2 cups sugar, 1 1/2 tsp vanilla, 1 tsp cinnamon, and 1/8 tsp nutmeg over medium for 14 minutes. Boil, then add 1 tbsp cornstarch, cook 2-4 minutes, and chill. Use 1/3 of peaches inside cheesecake and rest on top.
- Cheesecake may brown on top; this is normal and does not indicate overbaking. Overbaking can be detected by a totally clean knife or loss of center wobble.
- Allow cheesecake to cool gradually (in the oven with the door cracked) to prevent cracking.
- Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature for a smooth, creamy batter.
- The cheesecake needs at least 6 hours to chill (preferably overnight) for best texture and flavor.
Nutrition
- Serving Size: 1 slice (if serving 16 slices)
- Calories: 480
- Sugar: 37g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
