Description
This Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and sweet, spiced peaches topped with a buttery cinnamon streusel. It features roasted peaches layered within a graham cracker crust cheesecake, baked in a water bath for a perfect texture, and finished with additional roasted peaches and streusel topping. Ideal for peach lovers craving a rich and comforting dessert with a fruity twist.
Ingredients
Scale
Peach Filling (First Roast)
- 4 medium ripe peaches, sliced
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp 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 cinnamon
- Pinch of salt
Cheesecake Filling
- 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 Peach Layer
- 36 ounces frozen peach slices
- 2 and 1/4 tsp lemon juice
- Pinch of lemon zest
- 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
Peach Topping (Second Roast)
- 6 medium ripe peaches, sliced
- 3 tbsp granulated sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
- Roast the Peaches (Filling): Preheat oven to 400°F. Slice 4 peaches and toss with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Let rest 10 minutes for juices to develop. Spread peaches with juices on parchment-lined baking sheet in a single layer. Roast 7-15 minutes until tender but not mushy. Set aside to cool.
- Prepare the Crust: Reduce oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture evenly into bottom and up sides of pan. Bake 10 minutes; cool completely.
- Make the Cinnamon Streusel: Melt butter in medium bowl. Stir in brown sugar, flour, cinnamon, and salt until crumbly. Spread on parchment-lined baking sheet and bake at 350°F for 8 minutes. Set aside to cool.
- Prepare the Cheesecake Filling: Ensure cream cheese, eggs, and sour cream are at room temperature. Beat cream cheese on medium-high with a hand mixer until creamy (~1 minute). Add sugar and beat until combined. Add eggs one at a time on medium-low speed, mixing just to incorporate. Add vanilla extract and sour cream; mix just until smooth.
- Assemble the Cheesecake: Pour half of cheesecake batter onto cooled crust. Evenly layer roasted peaches over batter. Sprinkle 1/3 to 1/2 of streusel over peaches. Top with remaining batter and smooth surface with spatula.
- Prepare Water Bath and Bake: Bring large pot of water to boil. Place springform pan inside a 10-inch metal cake pan to prevent leaks, then set into roasting pan. Pour boiling water around cake pan in roasting pan. Bake cheesecake at 350°F for 88-91 minutes until edges are set and center has slight wobble. Turn off oven, crack door open, let cheesecake cool inside for 1 hour. Internal temp should be 150-160°F.
- Cool Completely: Remove cheesecake from oven after 1 hour. Cool to room temperature. Cover and refrigerate at least 6 hours or up to 2 days before serving.
- Roast Peaches for Topping: When ready to serve, repeat roasting process with 6 peaches, 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Roast and cool to room temperature.
- Finish and Serve: Remove cheesecake from springform pan. Top with roasted peach slices and remaining streusel. Drizzle any pan juices over the top. Slice and enjoy. Store leftovers in airtight container in refrigerator for 4-6 days.
Notes
- Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for smooth batter.
- Use a water bath to prevent cracking and ensure creamy texture.
- Roast peaches twice; once for the filling and again for the topping for enhanced flavor.
- Do not overbake the cheesecake; it should have a slight wobble when done.
- Let the cheesecake cool gradually and chill before serving for best texture.
- Leftovers can be refrigerated up to 6 days in an airtight container.
