Go Back
Slice of Peach Cobbler Cheesecake Fusion topped with fresh peaches and whipped cream

Peach Cobbler Cheesecake

A delightful fusion of creamy cheesecake and the warm flavors of peach cobbler, perfect for gatherings or a cozy treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Peaches
  • 4 medium medium peaches, slightly underripe Firm texture holds up well when roasted.
  • 3 tablespoons granulated sugar Used for roasting peaches.
  • ½ teaspoon ground cinnamon Enhances natural sweetness.
  • 5 medium medium peaches, for topping Sliced and prepared similarly to the roasted peaches.
  • 4 tablespoons granulated sugar, for topping Sprinkled on the topping peaches.
  • ½ teaspoon ground cinnamon, for topping Added for extra flavor.
For the Graham Cracker Crust
  • 2 cups graham cracker crumbs Provides a crispy and buttery base.
  • 2 tablespoons granulated sugar Sweetens the crust.
  • ½ teaspoon ground cinnamon Adds flavor to the crust.
  • ½ cup unsalted butter, melted and cooled Bind the crust ingredients.
For the Cheesecake Filling
  • 4 blocks (8 oz) cream cheese, at room temperature Total of 32 oz / 900g to ensure smooth texture.
  • 1 cup granulated sugar Sweetens the filling.
  • ½ teaspoon salt Balances sweetness.
  • ¼ cup all-purpose flour Helps to stabilize the filling.
  • ½ cup sour cream, at room temperature Adds creaminess.
  • 2 teaspoons pure vanilla extract Enhances flavor.
  • 4 large eggs, at room temperature Bind the ingredients together.

Method
 

Preparation
  1. Start by coring and slicing the peaches into wedges approximately 1/8 to 1/4 inch thick.
  2. Place the sliced peaches on a parchment-lined baking sheet and sprinkle with sugar and cinnamon.
  3. Toss gently to coat the peaches and spread them into an even layer. Allow them to sit for about 5 minutes.
Roast the Peaches
  1. Preheat your oven to 400°F (200°C).
  2. Roast the peaches in the center of the oven for 10 to 15 minutes until fork-tender. Set aside to cool.
Make the Streusel
  1. In a medium bowl, combine the streusel ingredients until it resembles wet sand.
  2. Spread the mixture onto a parchment-lined baking sheet and bake at 325°F (160°C) for about 10 minutes. Let it cool and break it into smaller chunks.
Create the Graham Cracker Crust
  1. Mix the graham cracker crust ingredients in a medium bowl until combined.
  2. Firmly pack the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
  3. Bake in the oven for approximately 8 minutes and set aside to cool slightly.
Prepare the Cheesecake Batter
  1. In a large bowl, cream together the cream cheese and sugar until smooth and lump-free.
  2. Incorporate salt, flour, sour cream, and vanilla extract.
  3. Add the eggs one at a time, mixing just until blended. Avoid overmixing.
Layer the Cheesecake
  1. Pour about half of the cheesecake batter into the prepared crust.
  2. Evenly distribute the cooled roasted peaches over this layer and sprinkle with 1/3 to 1/2 of the streusel.
  3. Dollop the remaining cheesecake batter on top and smooth it to form an even layer.
Bake the Cheesecake
  1. Create a water bath by placing a large pan filled with about 1 inch of boiling water on the bottom rack of your oven.
  2. Place the springform pan with the cheesecake on the center rack.
  3. Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes until the edges are set but the center still jiggles slightly.
Cool the Cheesecake
  1. Turn off the oven and crack the door open to allow the cheesecake to cool gradually for about an hour.
  2. Run a sharp knife around the edge of the cheesecake to loosen it from the pan and allow it to cool completely at room temperature.
Prepare the Topping
  1. Repeat earlier steps of preparing peaches for the topping by slicing the 5 medium peaches and coating with sugar and cinnamon.
  2. Roast them at 400°F (200°C) for 12 to 16 minutes until tender and allow them to cool.
Finish and Serve
  1. Carefully unlatch the springform pan and transfer the cheesecake onto a serving plate.
  2. Top the cheesecake with the roasted peach slices and any collected juices, then sprinkle over the reserved streusel.
  3. Slice with a sharp knife and enjoy!

Notes

Ensure your cream cheese is fully softened to prevent lumps. Mix eggs gently to avoid overmixing, which can lead to cracks. Consider adding lemon zest for extra flavor.