Print

Peach Cobbler Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

A luscious Peach Cobbler Cheesecake combining the creamy richness of classic cheesecake with sweet roasted peaches and a crunchy cinnamon streusel topping, all resting on a buttery graham cracker crust. This dessert layers roasted peach filling within the cheesecake and finishes with fresh roasted peaches and streusel on top for a perfect balance of textures and flavors.

Ingredients

Scale

Peach Filling

  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Streusel

  • 1 & 1/4 cups (150g) all-purpose flour, spooned and leveled
  • 1 cup (200g) packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Graham Cracker Crust

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Cheesecake Batter

  • 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (30g) all-purpose flour, spooned and leveled
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Peach Topping

  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Make the Peach Filling: Core the 4 peaches and slice them into roughly 1/8 to 1/4 inch thick wedges. Place the peach slices onto a parchment-lined baking sheet, then sprinkle with 3 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Toss to coat well, then spread into an even layer. Let the peaches sit for 5 minutes to start releasing their juices and for the sugar to partially dissolve, giving them a shiny appearance.
  2. Roast the Peaches: Preheat the oven to 400°F (204°C). Roast the peaches in the center of the oven for 10 to 15 minutes, or until fork tender. Remove and let them cool on the baking sheet.
  3. Prepare the Streusel: In a medium bowl, mix 1 1/4 cups flour, 1 cup packed brown sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter until the mixture resembles wet sand. Spread evenly on a parchment-lined baking sheet and bake at 325°F (163°C) for 10 minutes. Cool for 5 to 10 minutes, then break apart any large clumps with your fingers to create an even crumble. Set aside.
  4. Make the Graham Cracker Crust: In a medium bowl, combine 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/2 cup melted butter. Pour the mixture into a 9-inch springform pan and firmly press it into the bottom and about halfway up the sides. Bake at 325°F (163°C) for 8 minutes. Let cool slightly.
  5. Make the Cheesecake Batter: In a large bowl, beat together the cream cheese and 1 cup granulated sugar until lump-free and creamy (about 2 minutes by hand or 1 minute with a mixer). Add salt, 1/4 cup flour, sour cream, and vanilla extract; mix until combined. Add eggs one at a time, mixing gently after each egg until just incorporated to avoid overmixing.
  6. Assemble the Cheesecake: Pour half of the cheesecake batter over the crust and spread evenly. Layer all of the cooled roasted peaches evenly on top of the batter. Sprinkle about one-third to one-half of the streusel over the peaches. Dollop the remaining cheesecake batter on top and smooth it out gently into an even layer.
  7. Prepare Water Bath and Bake: Place a large baking pan on the oven bottom rack and fill it with about 1 inch of boiling water. Place the cheesecake on the center rack above the water bath. Bake at 325°F (163°C) for 1 hour 10 minutes to 1 hour 20 minutes until puffed and lightly browned at the edges. The center should still jiggle slightly when shaken but the edges should be firm.
  8. Cool the Cheesecake: Turn the oven off and crack the door open slightly. Cool the cheesecake in the oven for 1 hour. After 30 minutes, run a sharp knife around the edges to loosen it from the pan to prevent cracking. Remove from oven and let cool completely to room temperature, then cover and refrigerate for at least 4 hours or overnight.
  9. Make the Peach Topping: Slice the 5 peaches into roughly 1/4 to 1/2 inch thick wedges. Toss with 4 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Let sit 5 minutes, then bake at 400°F (204°C) for 12 to 16 minutes until fork tender. Cool completely.
  10. Finish and Serve: Remove the cheesecake from the springform pan and transfer to a serving plate. Arrange the cooled peach slices on top with any accumulated juices. Sprinkle the reserved streusel over the top. Slice using a sharp knife and serve chilled.

Notes

  • Using slightly underripe peaches prevents them from becoming too mushy when roasted.
  • Allowing the sugar to dissolve partially on peaches before roasting helps caramelize them better.
  • Running a knife around the cheesecake edges after partial cooling prevents cracking while cooling.
  • Baking the streusel separately improves its texture and ensures it’s safe to eat uncooked.
  • Resting the cheesecake overnight in the fridge gives it the best texture and flavor development.
  • The water bath prevents the cheesecake from cracking by providing moisture and even heat distribution.
  • You can substitute graham cracker crumbs with digestive biscuits if preferred.

Keywords: peach cobbler cheesecake, roasted peaches, streusel topping, graham cracker crust, creamy cheesecake, summer dessert, fruit cheesecake

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