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Peach Cobbler Cheesecake Recipe

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★★★★★

5 from 69 reviews

This Peach Cobbler Cheesecake combines the best of two classic desserts into one luscious treat. A crisp graham cracker crust supports a creamy, smooth cheesecake layered with roasted cinnamon-spiced peaches and a buttery streusel topping. Finished with a fresh peach topping baked to tender perfection, this dessert offers a delightful blend of textures and flavors that evoke the comforting warmth of a homemade peach cobbler in every bite.

Ingredients

Scale

Peach Filling

  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Streusel

  • 1 & 1/4 (150g) cups all-purpose flour, spooned and leveled
  • 1 cup (200g) packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Graham Cracker Crust

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Cheesecake Batter

  • 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (30g) all-purpose flour, spooned and leveled
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Peach Topping

  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Make the peach filling: Core and slice 4 medium peaches into wedges about 1/8 to 1/4 inch thick. Toss the peach slices with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon, spreading them evenly on a parchment-lined baking sheet. Let sit for 5 minutes to allow the peaches to release moisture and the sugar to dissolve slightly, creating a shiny coating. Roast in a preheated 400°F oven for 10 to 15 minutes until fork-tender. Cool on the baking sheet.
  2. Prepare the streusel: In a medium bowl, combine 1 1/4 cups all-purpose flour, 1 cup packed brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Mix until the texture resembles wet sand. Spread on a parchment-lined baking sheet evenly and bake at 325°F for 10 minutes. Cool for 5 to 10 minutes, then crumble to a coarse consistency with your fingers and set aside. Reserve half for topping later.
  3. Make the graham cracker crust: Mix 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter in a medium bowl. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a cup or ramekin. Bake at 325°F for 8 minutes to set and crisp the crust. Cool slightly.
  4. Prepare the cheesecake batter: In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and lump-free (about 1 minute with a mixer or 2 minutes by hand). Add 1/2 teaspoon salt, 1/4 cup flour, 1/2 cup sour cream, and 2 teaspoons vanilla extract and mix gently to combine. Add eggs one at a time, mixing each in until just incorporated to avoid overmixing, preferably by hand with a whisk or on low mixer speed.
  5. Assemble the cheesecake: Pour half of the batter over the graham crust in the springform pan, spreading evenly. Layer the cooled roasted peach filling on top, then sprinkle 1/3 to 1/2 of the streusel evenly over the peaches. Dollop the remaining cheesecake batter on top carefully and smooth to an even layer.
  6. Bake the cheesecake: Place a large baking pan filled with about 1 inch of boiling water on the bottom oven rack. Place the cheesecake on the middle rack above the water bath. Bake in a preheated 325°F oven for 1 hour 10 minutes to 1 hour 20 minutes until the edges are set and slightly browned, and the center jiggles slightly. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. After 30 minutes, run a sharp knife around the edges to prevent sticking and cracking. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
  7. Make the peach topping: Core and slice 5 medium peaches into thicker wedges about 1/4 to 1/2 inch thick. Toss with 4 tablespoons granulated sugar and 1/2 teaspoon cinnamon, spreading evenly on a baking sheet. Let sit for 5 minutes until shiny. Bake at 400°F for 12 to 16 minutes until fork-tender. Cool completely on the baking sheet.
  8. Finish and serve: Unlatch the springform pan and transfer the chilled cheesecake to a serving plate. Top with the baked peach slices and any juices, then sprinkle the reserved streusel over the top. Slice with a sharp knife and enjoy.

Notes

  • Use slightly underripe peaches for a firmer texture in the filling and topping, which holds shape better during roasting and baking.
  • Letting the peaches sit with sugar before roasting helps them release juices and enhances sweetness.
  • Using a water bath (bain-marie) during baking ensures a creamy cheesecake texture and prevents cracking.
  • Running a knife around the cheesecake edges while cooling avoids tearing and crumbling.
  • Make sure cream cheese and eggs are at room temperature for a smooth batter and to prevent lumps.
  • You can prepare the streusel and peach filling ahead of time and store in the fridge until assembling.
  • For serving, chill cheesecake for at least 4 hours or overnight for best texture.

Keywords: Peach Cobbler Cheesecake, Peach cheesecake, Streusel cheesecake, Roasted peach dessert, Summer cheesecake

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