Description
This Peach Cobbler Cheesecake is a delicious fusion of creamy cheesecake and nostalgic peach cobbler. With layers of roasted peaches, cinnamon streusel, and rich cheesecake filling over a buttery graham cracker crust, it’s a show-stopping dessert that’s easier to make than it looks.
Ingredients
- Roasted Peaches:
- 10 medium ripe peaches
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons melted butter
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
- Cinnamon Streusel:
- ⅔ cup brown sugar
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Instructions
- Roast the Peaches: Preheat oven to 400°F. Slice the peaches and toss with ½ cup sugar and 2 teaspoons cinnamon. Spread on a baking sheet and bake for 9–13 minutes until tender.
- Make the Streusel: While peaches bake, mix brown sugar, flour, cinnamon, and melted butter in a bowl until crumbly. Set aside.
- Make the Crust: Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray with cooking spray. Mix graham cracker crumbs, 3 tbsp sugar, and melted butter. Press into the bottom and sides of the pan. Bake for 10 minutes and let cool.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth. Add eggs two at a time, mixing after each addition. Slowly add cream and mix until fully combined.
- Assemble: Wrap the outside of the springform pan with a double layer of aluminum foil. Pour half the cheesecake filling into the crust. Add half the roasted peaches, then half the streusel. Pour in the remaining cheesecake filling and top with remaining streusel.
- Bake: Place the pan in a larger pan filled with 2–3 inches of hot water (water bath). Bake at 350°F for 1 hour 25 minutes, checking at the 1-hour mark. The edges should be puffed and center slightly jiggly. Remove from oven if cracking begins.
- Cool: Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 5 hours or overnight.
- Top and Serve: Just before serving, top the cheesecake with the remaining roasted peaches. Slice and enjoy!
Notes
- Use ripe but firm peaches for best texture.
- Don’t overmix the batter after adding eggs to avoid cracks.
- Baking in a water bath helps prevent the cheesecake from cracking.
- Letting the cheesecake chill overnight improves flavor and texture.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 38g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg
