Description
This Peach Cobbler Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the warm, fruity flavors of roasted peaches and a cinnamon streusel topping. Featuring a graham cracker crust and a luscious peach filling, this recipe delivers the comforting essence of peach cobbler in a beautifully layered cheesecake form. Perfect for special occasions or a sweet treat any time, it requires some patience and care in baking, including a water bath for the perfect texture.
Ingredients
Scale
Roasted Peaches for Filling
- 4 medium ripe peaches, sliced
- 2 tbsp granulated sugar (26 grams)
- 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 Toppings and Final Roasted Peaches
- 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
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp corn starch
- 6 medium ripe peaches, sliced (for topping)
- 3 tbsp granulated sugar (for topping)
- 1 tsp cinnamon (for topping)
- 1/8 tsp nutmeg (for topping)
Instructions
- Roast the Peaches (Filling): Preheat your oven to 400°F. Slice 4 peaches and toss them with 2 tablespoons of granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Let the mixture rest for 10 minutes to draw out the natural juices. Line a baking sheet with parchment paper and spread the peaches and their juices in a single layer. Roast for 7 to 15 minutes until the peaches reach your desired softness. Remove from oven and let cool.
- Prepare the Crust: Lower the oven temperature to 350°F. Grease a 9-inch springform pan with nonstick spray ensuring the bottom is well secured. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the crumb mixture firmly into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes to set, then remove and let cool.
- Make the Cinnamon Streusel: In a medium bowl, melt the butter. Add brown sugar, flour, cinnamon, and a pinch of salt. Stir until the mixture becomes crumbly and evenly combined. Spread the streusel on a parchment-lined baking sheet and bake at 350°F for 8 minutes. Allow to cool once baked.
- Prepare the Cheesecake Filling: Ensure all ingredients are at room temperature for a smooth batter. In a large bowl, beat the cream cheese with a hand mixer on medium-high speed until creamy, about 1 minute. Gradually add the granulated sugar and continue beating until well incorporated. Add eggs one at a time, mixing on medium-low just until each is blended in. Mix in vanilla extract and sour cream until the batter is smooth and homogenous.
- Assemble the Cheesecake: Pour half of the cheesecake batter evenly over the cooled crust in the springform pan. Spread the roasted peaches evenly over the batter layer. Sprinkle about one-third to one-half of the cinnamon streusel over the peaches. Pour the remaining cheesecake batter over the top and smooth the surface gently with a spatula.
- Prepare Water Bath and Bake: Bring a large pot of water to a boil. Place the filled springform pan inside a 10-inch metal cake pan to prevent leaks. Set this assembly inside a roasting pan and carefully pour boiling water around the cake pan to create a water bath. Bake the cheesecake at 350°F for 88 to 91 minutes, until the edges are set but the center still has a slight wobble. After baking, turn off the oven, crack open the oven door and let the cheesecake cool inside for 1 hour. The internal temperature should reach 150-160°F.
- Cool Completely: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Once cooled, cover and refrigerate for a minimum of 6 hours or up to 2 days to fully set.
- Roast Peaches for Topping: When ready to serve, repeat the roasting process with 6 peaches, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Roast as previously and cool to room temperature.
- Finish and Serve: Remove the cheesecake from the springform pan carefully. Top the cheesecake with the freshly roasted peach slices and the remaining cinnamon streusel. Drizzle any pan juices over the top. Slice and serve immediately. Store any leftovers in an airtight container refrigerated for 4–6 days.
Notes
- Using room temperature ingredients in the cheesecake filling ensures a smooth and lump-free batter.
- The water bath is essential for preventing cracks and ensuring a creamy texture in the cheesecake.
- Roasting peaches enhances their sweetness and flavor, contributing to the depth of the filling and topping.
- Allow the cheesecake to chill fully before serving for the best texture and flavor.
- Leftovers should be refrigerated and are best enjoyed within 4 to 6 days.
- You can substitute frozen peach slices for fresh in the filling if out of season, but always roast fresh peaches for topping if possible.
