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Peach Cobbler Cheesecake Recipe

★★★★★

4.8 from 350 reviews
  • Author: Harry
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Peach Cobbler Cheesecake recipe combines the rich and creamy texture of classic cheesecake with the sweet, juicy flavors of roasted peaches and a buttery graham cracker crust topped with a cinnamon-sugar crumble. It’s a delightful dessert with layers of roasted peaches baked within and piled on top, perfect for a summer treat or any special occasion.

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. Crumble Preparation: Microwave the flour for about 90 seconds to kill any bacteria since it will top the cheesecake uncooked. Let it chill in the freezer for 15 minutes. Combine heat-treated flour, light brown sugar, cinnamon, salt, and cold cubed butter in a medium dish. Use fingers or forks to smoosh butter into dry ingredients until the mixture resembles wet sand. Refrigerate this crumble mixture.
  2. Peach Roasting: Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss peaches with melted butter, brown sugar, and cinnamon. Spread peaches in a single layer on the baking sheet, letting excess coating drip off. Roast for 15 minutes until peaches are tender and juicy but not mushy. Cool on pan.
  3. Graham Cracker Crust: Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick spray and line sides with parchment strips. Mix graham cracker crumbs, granulated sugar, cinnamon, salt, and melted butter until all is moistened. Press mixture evenly into pan bottom and up sides using fingers and a flat measuring cup. Bake 10 minutes and cool.
  4. Cheesecake Batter: Lower oven temperature to 325°F, place a large roasting pan on bottom rack for a water bath. Ensure cream cheese, eggs, and sour cream are at room temperature by warming in water bath if needed. In a stand mixer with whisk, beat cream cheese, sugar, and cornstarch on low until smooth. Gradually add eggs one at a time on low speed, scraping down bowl after second egg and continuing until all eggs and vanilla paste/extract are incorporated. Fold in sour cream with a spatula.
  5. Assemble & Bake: Pour half of cheesecake batter into cooled crust. Layer half of the roasted peaches on top and sprinkle 3/4 of the crumble over peaches. Cover with remaining batter and smooth the top. Tap pan gently to release air bubbles. Slide out oven rack partially, pour boiling water into roasting pan, slide rack back in and place cheesecake on middle rack. Quickly close oven and bake for 1 hour 15 minutes. If center wobbles like milk, bake an additional 10 minutes. Once done, leave oven off and door slightly open with cheesecake inside for 1 hour.
  6. Cooling & Chilling: Remove cheesecake from oven and let cool at room temperature for 30 minutes. Then refrigerate uncovered for at least 4 hours or preferably overnight.
  7. Serving: Before serving, pile the remaining roasted peaches on top of the chilled cheesecake and sprinkle with the reserved crumble. Slice and enjoy your rich, fruity Peach Cobbler Cheesecake!

Notes

  • Heat treating the flour for the crumble is essential to avoid raw flour taste and potential bacteria.
  • You can roast all peaches at once and refrigerate half for topping, or roast half now and half fresh before serving for juicier topping.
  • The graham cracker crust recipe can be halved if you prefer only a bottom crust without sides.
  • Use room temperature ingredients for best batter texture and to avoid lumps.
  • The water bath creates steam while baking, ensuring a creamy, crack-free cheesecake.
  • Allowing the cheesecake to rest in the cooling oven then in the fridge prevents cracks and improves texture.
  • Use vanilla bean paste for a richer vanilla flavor, or vanilla extract as a substitute.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peach cobbler cheesecake, roasted peach cheesecake, graham cracker crust cheesecake, cinnamon crumble topping, baked cheesecake

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