Description
Peach Cobbler Cheesecake is a delightful fusion dessert combining the nostalgic flavors of peach cobbler with the creamy richness of cheesecake. This recipe features roasted peaches layered with a smooth cheesecake filling and a buttery graham cracker crust, topped with a cinnamon streusel for a perfect balance of sweet, tart, and spice. Ideal for dessert lovers craving a comforting yet elegant treat, this cheesecake is baked in a water bath to ensure a creamy texture and flawless finish.
Ingredients
Roasted Peaches
- 10 medium ripe peaches
- ½ cup granulated sugar
- 2 teaspoons cinnamon
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 24 oz cream cheese, softened at room temperature
- 1¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup heavy whipping cream
Cinnamon Streusel
- ⅔ cup brown sugar
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Instructions
- Roast the Peaches: Slice the peaches and toss them in a large bowl with sugar and cinnamon. Spread the peach slices evenly on a prepared baking sheet and roast in a preheated 400°F oven for 9 to 13 minutes or until tender and fragrant. Remove from oven and set aside.
- Prepare the Cinnamon Streusel: While peaches roast, combine brown sugar, melted butter, all-purpose flour, and cinnamon in a small bowl. Mix until crumbly. Set aside for later use as a topping.
- Make the Graham Cracker Crust: Line a 9-inch springform pan with parchment paper on the bottom and spray with cooking spray. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom and up the sides of the pan. Bake at 350°F for 10 minutes. Remove from oven and allow it to cool.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese with vanilla extract and granulated sugar until smooth and creamy using a hand mixer. Add eggs two at a time, mixing well after each addition. Slowly pour in the heavy cream while mixing on low speed until fully incorporated and smooth.
- Assemble the Cheesecake: Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from leaking in during baking. Pour half of the cheesecake filling over the cooled crust and spread evenly. Top with half of the roasted peaches in an even layer, then sprinkle half of the streusel topping over the peaches. Cover and refrigerate the remaining roasted peaches for serving later. Pour the remaining cheesecake filling over the peaches and smooth evenly. Finish by sprinkling the remaining streusel on top.
- Bake the Cheesecake: Place the springform pan into a larger shallow pan filled with 2-3 inches of hot water, ensuring the water comes about halfway up the sides. Bake at 350°F for 1 hour 25 minutes, checking at 1 hour. The cheesecake is done when the sides are puffed and the center is slightly jiggly but not liquid. Remove immediately if cracking occurs.
- Cool the Cheesecake: Allow the cheesecake to cool at room temperature for 1 hour, then transfer to the refrigerator to chill for at least 5 hours or overnight to set completely.
- Serve: Before serving, top the cheesecake with the remaining roasted peaches. Slice and enjoy this luscious peach cobbler cheesecake!
Notes
- Use very ripe peaches for the best sweet flavor and texture.
- Ensure cream cheese is softened to avoid lumps in the cheesecake batter.
- Wrapping the springform pan with foil prevents water from seeping into the batter during the water bath bake.
- Baking in a water bath helps achieve a creamy and crack-free cheesecake texture.
- Store any leftover roasted peaches separately in the refrigerator to maintain freshness.
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
