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Peach Cobbler Cheesecake Recipe

★★★★★

4.8 from 58 reviews
  • Author: Mariam
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings 1x

Description

This Peach Cobbler Cheesecake combines the best of both worlds: a creamy, dense cheesecake layered with juicy roasted peaches and topped with a buttery cinnamon crumble. Featuring a thick graham cracker crust and a luscious cream cheese filling, this dessert delivers the comforting flavors of classic peach cobbler in an elegant cheesecake form. Roasting the peaches intensifies their sweetness and keeps their texture perfect, while a water bath baking method ensures a smooth, crack-free cheesecake.

Ingredients

Scale

Crumble

  • 3/4 cup (95g) all purpose flour, heat treated
  • 1/3 cup (70g) light brown sugar, packed
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, cold and cubed

Roasted Peaches

  • 6 slightly underripe peaches, cut into thick slices
  • 4 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon

Graham Cracker Crust

  • 2 cups (280g) ground graham crackers (about 2 sleeves)
  • 1/3 cup (70g) granulated sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup (110g) unsalted butter, melted

Cheesecake Batter

  • 4 8oz blocks full fat cream cheese, room temp
  • 1 1/4 cup (255g) granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs + 1 egg yolk, room temp
  • 2 tsp vanilla bean paste, or 1 tbsp vanilla extract
  • 1 cup (250g) sour cream or full fat Greek yogurt

Instructions

  1. Prepare the Crumble: Microwave the flour for about 90 seconds to kill any bacteria since the raw crumble will be sprinkled on the cheesecake. Chill it in the freezer for 15 minutes. Combine flour, brown sugar, cinnamon, salt, and cold cubed butter in a medium dish. Use your fingers or forks to rub the butter into the dry ingredients until the mixture resembles wet sand. Refrigerate the crumble while you prepare other components.
  2. Roast the Peaches: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large bowl, toss peach slices with melted butter, brown sugar, and cinnamon. Arrange peaches in a single layer on the baking sheet, allowing excess butter mixture to drip off. Bake for 15 minutes until peaches are tender and juicy but not mushy. Let cool on the pan.
  3. Make the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and line the sides with parchment strips. Mix graham crackers, granulated sugar, cinnamon, salt, and melted butter in a bowl until moistened. Press the mixture evenly into the bottom and up the sides of the pan using your fingers and the flat bottom of a measuring cup. Bake for 10 minutes, then allow to cool.
  4. Prepare the Cheesecake Batter: Lower oven temperature to 325°F (160°C). Place a large roasting pan on the bottom rack of the oven for the water bath. Soften cream cheese and bring eggs and sour cream to room temperature (warming in water bath if needed). In a stand mixer with a whisk attachment, beat cream cheese, sugar, and cornstarch on low speed until smooth. Scrape sides and continue mixing briefly on low. Add eggs one at a time, mixing each until just incorporated, scraping sides after the second egg. Mix in vanilla with the final egg yolk. Remove bowl from mixer and fold in sour cream gently with a rubber spatula.
  5. Assemble the Cheesecake: Pour half the cheesecake batter into the cooled crust. Layer half the roasted peaches (about 3 peaches) over the batter, then sprinkle 3/4 of the crumble on top. Pour remaining cheesecake batter evenly over the top and gently tap the pan on the counter to release air bubbles.
  6. Bake with Water Bath: Slide out the oven rack with the roasting pan, carefully pour boiling water into the roasting pan, and slide the rack back in. Place the cheesecake on the middle rack above the water bath. Quickly close the oven door to keep steam sealed and bake for 1 hour and 15 minutes. The cheesecake edges should puff and the center slightly sink. If the center wobbles excessively, bake an additional 10 minutes until only slight jiggle remains.
  7. Cool the Cheesecake: Turn off oven and crack the door open, leaving the cheesecake inside for 1 hour to cool gradually. Then remove and cool at room temperature for 30 minutes. Refrigerate uncovered for at least 4 hours, preferably overnight.
  8. Serve: Top the chilled cheesecake with the remaining roasted peaches and sprinkle the leftover crumble on top. Slice and enjoy your luscious peach cobbler cheesecake!

Notes

  • Heat treating the flour in the crumble is essential for food safety since it is not baked before topping the cheesecake.
  • You can roast all peaches at once, reserving half for topping after chilling, or roast half before baking and remaining half fresh before serving for juicier presentation.
  • Use full fat cream cheese and sour cream for the best creamy texture.
  • Room temperature ingredients help the batter blend smoothly without lumps.
  • The water bath prevents cracks and ensures even baking for the cheesecake.
  • To speed softening of cream cheese and eggs, place them in warm water before making the batter.
  • If you prefer only a bottom crust, halve the graham cracker crust ingredients.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peach cobbler cheesecake, roasted peaches, graham cracker crust, crumble topping, creamy cheesecake, summer dessert, baked cheesecake

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