Description
Peach Cobbler Cheesecake combines the classic flavors of warm spiced peaches with rich, creamy cheesecake and a buttery streusel topping.
Ingredients
- 10 medium ripe peaches (divided)
- 5 tablespoons granulated sugar (divided)
- 1 1/2 teaspoons cinnamon (divided)
- 1/4 teaspoon nutmeg
- 1/2 cup salted butter, melted (for crust)
- 1/2 cup salted butter, melted (for streusel)
- 2 cups graham cracker crumbs
- 2/3 cup brown sugar
- 1 cup + 2 tablespoons all-purpose flour
- Pinch of salt
- 32 ounces cream cheese, full-fat, room temperature
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
Instructions
1. Preheat oven to 400°F (200°C). Slice 4 peaches and toss with 2 tablespoons sugar, 1/2 teaspoon cinnamon, and nutmeg. Roast for 7–15 minutes until tender, then cool.
2. Reduce oven temperature to 350°F (175°C). Mix melted butter, graham cracker crumbs, and 2 tablespoons sugar. Press into a springform pan and bake for 10 minutes. Cool.
3. Prepare streusel by mixing melted butter, brown sugar, flour, 1/2 teaspoon cinnamon, and salt. Bake at 350°F for 8 minutes until golden. Cool.
4. Beat cream cheese until smooth. Add 1 1/2 cups sugar gradually, then mix in eggs one at a time. Add sour cream and vanilla, mixing until smooth.
5. Pour half of the batter into crust. Add roasted peaches and half the streusel. Top with remaining batter and streusel.
6. Place pan in a water bath and bake at 350°F for 88–91 minutes until center is slightly jiggly. Cool in oven for 1 hour.
7. Remove, cover loosely, and refrigerate at least 6 hours or overnight.
8. Before serving, roast remaining peaches as before and top cheesecake with peaches and remaining streusel.
Notes
Use room temperature ingredients for a smooth cheesecake batter.
A water bath helps prevent cracking and ensures even baking.
For best flavor, chill overnight before serving.
You can substitute canned or frozen peaches if fresh are unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg