Description

Peach Cobbler Cheesecake combines the richness of creamy cheesecake with the rustic charm of peach cobbler. With juicy roasted peaches, a spiced crumble topping, and a velvety cheesecake filling, this dessert is perfect for any occasion, especially during peach season.

Ingredients

3 lb fresh peaches (about 5–6 large), pitted and sliced

Juice of 1 lemon

¼ cup brown sugar

1 tsp cornstarch

1 tsp ground cinnamon

1¼ cup all-purpose flour

⅓ cup granulated sugar

⅓ cup brown sugar

½ tsp ground cinnamon

8 Tbsp (½ cup) salted butter, melted

1 tsp vanilla extract

2¼ cups graham cracker crumbs

¼ cup granulated sugar

½ cup salted butter, melted

32 oz cream cheese, softened

1¼ cups granulated sugar

½ cup sour cream

¼ cup heavy cream

3 Tbsp all-purpose flour

2 tsp vanilla extract

4 large eggs

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Instructions

Roast the peaches: Preheat the oven to 400°F. Toss peach slices with lemon juice, brown sugar, cornstarch, and cinnamon. Spread on a baking sheet and roast for 10–12 minutes. Set aside. Lower oven to 350°F.
Make crumble topping: Mix flour, both sugars, and cinnamon. Stir in melted butter and vanilla until clumps form. Bake on parchment paper for 20 minutes. Reserve ⅔ cup for topping.
Prepare crust: Combine graham cracker crumbs, sugar, and butter. Press into a 9-inch springform pan (bottom and 1½ inches up the sides). Bake at 350°F for 10 minutes. Let cool.
Make cheesecake filling: Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, and flour. Add vanilla, then eggs one at a time, mixing on low and scraping the bowl as needed.
Assemble: Pour half the cheesecake batter into the crust. Layer with half the roasted peaches and most of the crumble. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
Bake: Lower oven temperature to 325°F. Wrap the springform in foil and place in a larger pan. Fill the outer pan with boiling water to create a water bath. Bake for 70–80 minutes, until the edges are set and the center jiggles slightly.
Cool: Turn off the oven and crack the door. Let the cheesecake cool inside for 30 minutes. Then, remove from the oven and allow to cool at room temperature for 2 hours. Refrigerate for 4–6 hours or overnight.
Top and serve: Before serving, top the cheesecake with the remaining roasted peaches and reserved crumble. Let sit for 20–30 minutes at room temperature before serving.

Notes

This cheesecake is best served cold or at room temperature.

For best results, use full-fat cream cheese and avoid low-fat versions.

Let the cheesecake cool gradually to avoid cracks in the surface.

To prevent the crust from becoming soggy, ensure it’s completely cooled before adding the cheesecake filling.

Nutrition

Serving Size: 1 slice
Calories: 787 kcal
Sugar: 58g
Sodium: 350mg
Fat: 54g
Saturated Fat: 31g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 3g
Protein: 7g
Cholesterol: 140mg