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Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake Recipe
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★★★★★

5 from 7 reviews

This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the sweet, spiced flavors of roasted peaches and a buttery crumbly streusel topping. Featuring layers of a graham cracker crust, roasted peach filling, and cheesecake batter, it’s baked in a water bath for a smooth texture. Topped with fresh roasted peaches and extra streusel, this dessert offers a decadent twist on two beloved southern favorites—perfect for summer gatherings or special occasions.

Ingredients

Scale

For the peach filling:

  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

For the crumby streusel:

  • 1 & ¼ cups (150g) all-purpose flour, spooned and leveled
  • 1 cup (200g) packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, melted and cooled

For the graham cracker crust:

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, melted and cooled

For the cheesecake filling:

  • 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • ½ teaspoon salt
  • ¼ cup (30g) all-purpose flour, spooned and leveled
  • ½ cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

For the peach topping:

  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. Make the peach filling: Position two oven racks, one center and one lowest. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Core and slice 4 peaches into ⅛ to ¼ inch wedges. Toss with 3 tablespoons sugar and ½ teaspoon cinnamon, coat well, and let sit 5 minutes until shiny. Spread in an even layer and roast 10-15 minutes until fork tender. Cool on baking sheet.
  2. Make the streusel: Reduce oven to 325°F and line another baking sheet with parchment paper. In a bowl, mix 1¼ cups flour, 1 cup brown sugar, 1 teaspoon cinnamon, and ½ cup melted butter until crumbly like wet sand. Spread evenly on sheet and bake 10 minutes. Cool 5-10 minutes and break up clumps into crumble. Set aside.
  3. Make the graham cracker crust: Combine 2 cups graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and ½ cup melted butter in a medium bowl. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake 8 minutes at 325°F. Cool slightly.
  4. Make the cheesecake batter: In a large bowl, beat 4 blocks cream cheese with 1 cup sugar until smooth and lump-free. Add ½ teaspoon salt, ¼ cup flour, ½ cup sour cream, and 2 teaspoons vanilla; mix to combine. Add 4 eggs, one at a time, mixing gently after each until just combined. Avoid overmixing.
  5. Assemble the cheesecake: Pour half the batter over the crust and spread evenly. Layer roasted peach filling over batter. Sprinkle ⅓ to ½ of the streusel on top. Dollop remaining batter over peaches and smooth top layer.
  6. Bake with water bath: Place a large pan filled with 1 inch boiling water on the lowest oven rack. Place cheesecake on center rack. Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes until edges are firm, top puffed and slightly browned, and center jiggles slightly when shaken.
  7. Cool cheesecake: Turn oven off, crack door open, and let cheesecake cool for 1 hour in oven. After 30 minutes, run a knife around edges to loosen. Once cooled, remove and chill in fridge at least 4 hours or overnight to set.
  8. Make the peach topping: Preheat oven to 400°F and line a baking sheet with parchment. Slice 5 peaches into ¼ to ½ inch wedges. Toss with 4 tablespoons sugar and ½ teaspoon cinnamon. Let sit 5 minutes until shiny. Spread evenly and roast 12-16 minutes until fork tender. Cool completely.
  9. Decorate and serve: Remove chilled cheesecake from pan and place on serving plate. Arrange roasted peach topping with juices on cheesecake surface. Sprinkle reserved streusel over top. Slice with sharp knife and serve.

Notes

  • You can roast all peaches for filling and topping together, but roasting topping separately keeps slices thicker and fresher-looking.
  • Allow cheesecake to cool slowly in oven to prevent cracks.
  • Running a knife around edges after baking helps prevent tearing as cheesecake shrinks.
  • Using a water bath ensures creamy smooth cheesecake texture by preventing cracks and uneven baking.
  • Use room temperature ingredients for a smoother batter and better baking results.
  • If you prefer thinner peach slices on top, reduce roasting time accordingly.
  • Store leftover cheesecake covered in refrigerator for up to 4 days.

Nutrition

Keywords: peach cobbler cheesecake, peach cheesecake, peach dessert, summer dessert, baked cheesecake, streusel topping, roasted peaches

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