Description
This Peach Cobbler Cheesecake combines a creamy vanilla cheesecake with roasted cinnamon peaches, a buttery graham cracker crust, and a crisp streusel topping. It’s a rich, comforting dessert that’s perfect for celebrations, holidays, or whenever fresh peaches are in season.
Ingredients
10 medium ripe peaches, peeled and divided
5 tablespoons granulated sugar, divided
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg, divided
1/2 cup salted butter, melted (for crust)
3 cups graham cracker crumbs
1/2 cup salted butter, melted (for streusel)
2/3 cup brown sugar
1 cup plus 2 tablespoons all-purpose flour
Pinch of salt
32 ounces full-fat cream cheese, room temperature
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1 tablespoon vanilla extract
1 1/2 teaspoons cornstarch
Instructions
- Preheat the oven to 400°F. Slice 4 peaches and toss with 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Roast for 7 to 15 minutes until tender, then cool completely.
- Reduce oven temperature to 350°F. Combine graham cracker crumbs with 1/2 cup melted butter, press into a 9-inch springform pan, and bake for 10 minutes. Cool slightly.
- Prepare the streusel by mixing 1/2 cup melted butter, brown sugar, flour, the remaining cinnamon, and a pinch of salt until crumbly. Spread onto a parchment-lined baking sheet and bake for about 8 minutes until lightly golden. Cool completely.
- Beat the cream cheese until smooth. Gradually mix in the remaining granulated sugar, then add the eggs one at a time. Stir in the sour cream, vanilla extract, and cornstarch just until combined.
- Pour half of the cheesecake batter over the cooled crust. Top evenly with the cooled roasted peaches and one-third of the streusel. Cover with the remaining cheesecake batter.
- Place the springform pan in a water bath and bake at 350°F for 1 hour 28 minutes to 1 hour 43 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Cool completely at room temperature, then refrigerate for at least 6 hours.
- Roast the remaining peaches with the remaining sugar, cinnamon, and nutmeg until tender. Before serving, spoon the peaches over the chilled cheesecake and sprinkle with the remaining streusel.
Notes
Peeling the peaches creates a smoother texture, but the skins may be left on if preferred.
A water bath helps prevent cracks and creates a creamy texture.
Make the cheesecake a day ahead for the best flavor and texture.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
Add chopped pecans to the streusel or substitute nectarines for peaches if desired.
- Prep Time: 1 hour
- Cook Time: 1 hour 48 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 48 g
- Sodium: 430 mg
- Fat: 48 g
- Saturated Fat: 28 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 190 mg
