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Peach Cobbler Cheesecake

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This Peach Cobbler Cheesecake combines the rich, creamy texture of cheesecake with the sweet, spiced flavor of roasted peaches. It’s a delightful dessert that brings together the essence of summer and comfort in every bite.

Ingredients

Scale
  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 & 1/4 (150g) cups all-purpose flour, spoon and leveled
  • 1 cup (200g) packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 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
  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). This ensures that your cheesecake bakes evenly from the start.
  2. Prepare the crust: In a mixing bowl, combine 2 cups of graham cracker crumbs, 3 tablespoons of granulated sugar, 1 teaspoon of ground cinnamon, and 1/2 cup of melted unsalted butter. Stir until it's well combined and resembles wet sand.
  3. Press the graham cracker mixture into the bottom of a 9-inch springform pan, making sure it's packed tightly. Bake for 10 minutes until golden and fragrant.
  4. While the crust is baking, slice 4 medium peaches and toss them with 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Spread them on a baking sheet and roast in the oven for about 20 minutes, or until soft and caramelized. Remove and let cool.
  5. In a large mixing bowl, beat 4 blocks of room temperature cream cheese with 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes. Avoid overmixing to prevent too much air from getting in.
  6. Add 1/2 cup of sour cream, 2 teaspoons of vanilla extract, and mix until combined. Then, add 4 large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well mixed.
  7. Pour half of the cheesecake batter over the baked crust, then layer with half of the roasted peaches. Repeat with the remaining cheesecake batter and peaches, creating a beautiful layered effect.
  8. To make the streusel topping, combine 1 & 1/4 cups of flour, 1 cup of packed brown sugar, and 1/2 cup of melted unsalted butter in a bowl. Mix until crumbly, then sprinkle it over the top of the cheesecake.
  9. Bake the cheesecake in the preheated oven for 1 hour and 10 minutes. The edges should be set, but the center should still have a slight jiggle.
  10. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for another hour. This helps prevent cracking.
  11. Remove from the oven and let it cool at room temperature for another hour. Then, refrigerate for at least 6 hours, preferably overnight, before removing the springform pan and serving.

Nutrition

Keywords: Chill your mixing bowl and beaters before whipping cream or mixing the cheesecake batter for a fluffier texture. For a beautifully smooth cheesecake, beat the cream cheese until completely free of lumps before adding other ingredients.

Find it online: https://homebitesia.com/luscious-peach-cobbler-cheesecake-delight/