Description
This Peach Cobbler Cheesecake combines the warm, spiced flavors of roasted peaches and cinnamon streusel with a creamy, rich cheesecake base on a buttery graham cracker crust. Featuring layers of roasted peaches nestled between cheesecake batter and topped with a crumbly cinnamon streusel, this dessert perfectly balances fruity sweetness and comforting spices. Baked in a water bath for a silky texture and finished with fresh roasted peaches, it’s an elegant twist on classic peach cobbler and cheesecake.
Ingredients
Scale
Roasted Peaches (Filling)
- 4 medium ripe peaches, sliced
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Crust
- 2 cups graham cracker crumbs (184 grams)
- 1/2 cup salted butter, melted (113 grams)
- 2 tbsp granulated sugar (26 grams)
Cinnamon Streusel
- 1/2 cup salted butter, melted (113 grams)
- 2/3 cup brown sugar (147 grams)
- 1 cup + 2 tbsp all-purpose flour (146 grams)
- 1/2 tsp ground cinnamon
- Pinch of salt
Cheesecake Filling
- 32 ounces full-fat block-style cream cheese, at room temperature (904 grams)
- 1 and 1/2 cups granulated sugar (315 grams)
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature (240 grams)
- 2 tsp vanilla extract
Peach Topping
- 6 medium ripe peaches, sliced
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Roast the Peaches (Filling): Preheat your oven to 400°F (200°C). Slice 4 peaches and toss them with 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Let them rest for 10 minutes to release their juices. Line a baking sheet with parchment paper and spread the peaches and their juices evenly. Roast for 7-15 minutes until tender, then set aside to cool.
- Prepare the Crust: Lower the oven temperature to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and secure the bottom. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom and around the sides of the pan. Bake for 10 minutes, then remove and cool.
- Make the Cinnamon Streusel: In a medium bowl, melt the butter. Stir in brown sugar, flour, cinnamon, and a pinch of salt until crumbly. Spread the mixture on a parchment-lined baking sheet. Bake at 350°F for 8 minutes until golden and crisp. Set aside.
- Prepare the Cheesecake Filling: Ensure cream cheese, sour cream, and eggs are at room temperature. In a large bowl, beat cream cheese on medium-high speed until creamy (about 1 minute). Gradually add sugar and beat until combined. Add eggs one at a time, mixing on medium-low speed just until incorporated. Stir in vanilla extract and sour cream until smooth but do not overmix.
- Assemble the Cheesecake: Pour half of the cheesecake batter onto the cooled crust. Evenly layer the roasted peaches over the batter. Sprinkle one-third to one-half of the streusel over the peaches. Pour the remaining batter over the top and smooth with a spatula.
- Prepare Water Bath and Bake: Bring a large pot of water to a boil. Place the springform pan inside a 10-inch metal cake pan to catch leaks, then place this inside a roasting pan. Pour boiling water into the roasting pan around the cake pan, creating a water bath. Bake the cheesecake at 350°F for 88-91 minutes. The edges should be set with a slight wobble in the center. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. The internal temperature should reach 150-160°F.
- Cool Completely: Remove the cheesecake from the oven after 1 hour. Let it cool to room temperature, then cover and refrigerate for at least 6 hours, preferably up to 2 days, to fully set.
- Roast Peaches for Topping: Just before serving, preheat oven to 400°F. Toss 6 peach slices with 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Spread on a parchment-lined sheet and roast until peaches are tender and caramelized. Let cool to room temperature.
- Finish and Serve: Remove the cheesecake from the springform pan. Top with the roasted peach slices and sprinkle the remaining streusel over the top. Drizzle any pan juices on top for added flavor. Slice and serve. Store leftovers in an airtight container in the refrigerator for 4-6 days.
Notes
- Use ripe, but firm peaches for best texture and flavor when roasting.
- Room temperature ingredients help create a smooth cheesecake batter and prevent cracking.
- Do not overmix the batter after adding eggs to keep the cheesecake creamy and avoid air bubbles.
- Using a water bath prevents cracks by providing even, moist baking conditions.
- The cheesecake is best served chilled after at least 6 hours of refrigeration.
- Leftover cheesecake can be stored covered in the fridge for up to 6 days.
- Ensure the springform pan is tightly sealed to avoid water bath leaks.
