Description
Peach Cobbler Cheesecake combines the classic flavors of a warm peach cobbler with the rich creaminess of cheesecake, topped with a crunchy streusel.
Ingredients
Scale
- 10 medium ripe Peaches (divided)
- 5 tablespoons Granulated Sugar (divided)
- 1 and ½ teaspoons Cinnamon (divided)
- ¼ teaspoon Nutmeg
- ½ cup Salted Butter (melted for crust)
- ½ cup Salted Butter (melted for streusel)
- 2 cups Graham Cracker Crumbs
- 2/3 cup Brown Sugar
- 1 cup + 2 tablespoons All-Purpose Flour
- Pinch of Salt
- 32 ounces Cream Cheese (full-fat, at room temperature)
- 4 large Eggs (at room temperature)
- 1 cup Sour Cream (at room temperature)
- 2 teaspoons Vanilla Extract
Instructions
- Preheat your oven to 400°F (200°C). Slice 4 peaches into wedges and toss with 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Roast on a parchment-lined baking sheet for 7-15 minutes until tender. Set aside to cool.
- Lower the oven temperature to 350°F (175°C). In a bowl, combine melted butter, graham cracker crumbs, and 2 tablespoons granulated sugar. Press into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove and let it cool.
- Make the streusel topping by mixing melted butter, brown sugar, flour, ½ teaspoon cinnamon, and a pinch of salt in a bowl. Bake the streusel at 350°F for 8 minutes until golden. Remove and set aside to cool.
- Beat cream cheese in a large bowl until smooth. Gradually add 1 and ½ cups granulated sugar, then add eggs one at a time. Add sour cream and vanilla extract, mixing until smooth.
- Pour half of the cheesecake batter into the cooled crust. Layer with roasted peach slices and half of the streusel topping. Pour the remaining cheesecake batter over the peaches and sprinkle the rest of the streusel on top.
- Place the springform pan in a larger roasting pan. Fill the outer pan with boiling water for a water bath. Bake the cheesecake at 350°F for 88-91 minutes until the center is set but slightly jiggly. Let it cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, cover loosely with plastic wrap, and refrigerate for at least 6 hours or overnight.
- Before serving, roast the remaining 6 peaches like in step 1, and top the cheesecake with these fresh roasted peaches and leftover streusel.
Notes
- For a less sweet cheesecake, reduce the sugar.
- Use gluten-free cookies or almonds for a gluten-free option.
- Greek yogurt can replace sour cream for a tangier flavor.
- Frozen peaches can be used if fresh ones aren’t available, but make sure to thaw and drain them first.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Peach Cobbler Cheesecake, Cheesecake with Peaches, Streusel Topping Cheesecake, Summer Cheesecake, Peach Dessert