Description
This Peach Cobbler Cheesecake combines the creamy richness of traditional cheesecake with the sweet, spiced flavors of peach cobbler. Featuring a buttery graham cracker crust, roasted peaches layered within the cheesecake filling, and a crumbly cinnamon streusel topping, this dessert is baked in a water bath to ensure a smooth and luscious texture. Perfect for summer gatherings or any occasion where you want to impress with a comforting, homemade dessert.
Ingredients
Scale
Roasted Peaches (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)
- 2 tbsp granulated sugar (26 grams)
- 1/2 cup salted butter, melted (113 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
Roasted Peaches (Topping)
- 6 medium ripe peaches, sliced
- 3 tbsp granulated sugar (40 grams)
- 1 tsp cinnamon
- 1/8 tsp nutmeg
Additional for Assembling
- Pinch of lemon zest
- 2 and 1/4 tsp lemon juice
- 1 and 1/2 cups granulated sugar subtotal mainly used in filling and toppings
- 1 and 1/2 tsp vanilla (for peaches topping)
- 1 tbsp corn starch (for peaches topping)
Instructions
- Roast the Peaches (Filling): Preheat the oven to 400°F. Slice 4 peaches and toss with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Let the mixture rest for 10 minutes to release juices. Spread peaches and juices on a parchment-lined baking sheet in a single layer, then roast for 7-15 minutes until tender. Cool before use.
- Prepare the Crust: Reduce oven temperature to 350°F. Spray a 9-inch springform pan with nonstick spray and secure the bottom. Combine graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl. Press the mixture evenly along the bottom and sides of the pan. Bake for 10 minutes, then let cool.
- Make the Cinnamon Streusel: In a medium bowl, melt butter and mix with brown sugar, flour, cinnamon, and salt until crumbly. Spread onto parchment paper-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 for about 1 minute until creamy, then add sugar and mix until combined. Add eggs one at a time, mixing on medium-low just until incorporated. Stir in vanilla extract and sour cream until smooth and just combined.
- Assemble the Cheesecake: Pour half of the cheesecake batter onto the cooled crust. Evenly layer the roasted peaches on top, then sprinkle 1/3 to 1/2 of the cinnamon streusel over the peaches. Top with the remaining cheesecake batter and smooth the surface with a spatula.
- Prepare Water Bath and Bake: Boil a large pot of water. Place the springform pan inside a 10-inch metal cake pan to prevent leaks. Set both in a roasting pan, then carefully pour boiling water around the cake pan in the roasting pan. Bake at 350°F for 88-91 minutes until the edges are set and the center has a slight wobble. Internal temperature should reach 150-160°F. After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Cool Completely: Remove the cheesecake from the oven and allow to cool to room temperature. Cover and refrigerate for at least 6 hours or up to 2 days for the best texture and flavor.
- Roast Peaches for Topping: When ready to serve, repeat the roasting process with 6 peaches, 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Roast until tender and aromatic, then cool to room temperature.
- Finish and Serve: Remove cheesecake from pan. Top with the roasted peach slices and the remaining cinnamon streusel. Drizzle any reserved pan juices over the top. Slice and serve. Store leftovers in an airtight container in the refrigerator for 4-6 days.
Notes
- Make sure all dairy ingredients are at room temperature to prevent lumps in the cheesecake batter.
- Using a water bath helps the cheesecake bake evenly and prevents cracking.
- Gently fold ingredients to avoid incorporating too much air, which can cause cracks.
- Allow the cheesecake to chill thoroughly for the best texture and flavor development.
- Store leftovers covered in the refrigerator and consume within 4-6 days for freshness.
- Roasting peaches enhances their natural sweetness and flavor complexity.
