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This Peach Cobbler Cheesecake is the ultimate summer dessert for anyone who loves creamy cheesecake and juicy peaches. Featuring layers of roasted fruit and a crisp cinnamon streusel, each slice is a celebration of ripe summer peaches wrapped in vanilla-rich filling. The recipe brings together classic cobbler flavors and silky cheesecake texture for a showstopper your guests will talk about all season.
This cheesecake was a huge hit at our Fourth of July BBQ and my friends begged for the recipe. Every time peach season rolls around I make it at least twice and wish I had saved more peaches to freeze.
Ingredients
- Fresh peaches: choose ripe but still slightly firm peaches for the best sweet flavor and texture
- Granulated sugar: brings out the juiciness of the peaches and sweetens the cheesecake throughout
- Cinnamon and nutmeg: add warmth and authentic cobbler flavor opt for freshly ground spices if you can
- Salted butter: gives richness to both the crust and streusel for extra depth
- Graham cracker crumbs: classic base for cheesecake and cobbler alike go for finely crushed for better binding
- Brown sugar: creates an irresistible caramelly streusel note use dark brown for a deeper taste
- All-purpose flour: helps the streusel hold its classic crumbly form
- Full-fat cream cheese: creates the creamy tangy body of the cheesecake always stick with block style and bring to room temp for smoothest results
- Eggs: bind the cheesecake and add moisture and richness use large eggs and let them sit out so your batter stays smooth
- Sour cream: ensures a soft texture in the finished cake opt for full-fat for richness
- Vanilla extract: deepens all the flavors choose pure vanilla for best results
Step-by-Step Instructions
- Roast the Peaches:
- Begin by preheating the oven to four hundred degrees Fahrenheit. Slice four medium peaches and combine with some sugar cinnamon and nutmeg. Let the slices rest for ten minutes so they release their juices. Spread the fruit and juices onto a parchment lined baking sheet and roast for about ten minutes or until the peaches are soft but still holding their shape. Cool completely.
- Make the Graham Cracker Crust:
- Lower the oven to three hundred fifty degrees Fahrenheit. In a bowl mix melted salted butter with graham cracker crumbs and sugar until evenly coated. Press the mixture firmly into the bottom and up the sides of a nine inch springform pan. Bake for ten minutes so it sets and becomes golden. Allow crust to cool.
- Bake the Cinnamon Streusel:
- Melt salted butter in a bowl then add brown sugar flour cinnamon and a pinch of salt. Mix until it forms coarse crumbs. Spread streusel onto a parchment lined baking sheet and bake at three hundred fifty degrees Fahrenheit for eight minutes just until golden and fragrant.
- Mix the Cheesecake Batter:
- Make sure your cream cheese eggs and sour cream have come fully to room temperature. In a large bowl whip cream cheese with a hand mixer until very smooth then beat in sugar. Add eggs one at a time mixing on medium low only until just blended. Fold in vanilla and sour cream until combined but do not overmix.
- Layer and Assemble:
- Pour half the cheesecake batter onto the cooled graham crust. Gently layer on the roasted peaches and then sprinkle with a third to half of the streusel. Pour on the remaining batter and smooth out the top so the cake bakes evenly.
- Prepare the Water Bath and Bake:
- Set a roasting pan in the oven and fill it with boiling water. Place the cheesecake pan inside a ten inch metal cake pan as a buffer and put that into the water bath so no water can leak into your cake. Bake at three hundred fifty degrees Fahrenheit for about ninety minutes. The cheesecake should have a slight jiggle in the center but the edges should look set.
- Cool and Chill:
- Turn off the oven and leave the cake inside with the door slightly open for one hour so it sets gently. Once cooled to room temperature cover with foil and chill six hours or overnight for the creamiest texture.
- Garnish and Serve:
- Before serving roast the rest of the peaches with more sugar cinnamon and nutmeg just like before. Spoon cooled peach topping and the remaining streusel over the chilled cheesecake and drizzle any peach juices over the top for a glossy finish. Slice and serve straight from the fridge.
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Every time I make this cake I am reminded of my grandmother’s peach cobbler and her love of summer fruits. The combination of crisp streusel and creamy base is my favorite part and I will never tire of the aroma this cake fills the kitchen with.
Storage Tips
Store leftover peach cobbler cheesecake tightly covered in an airtight container in the fridge for up to six days. For best texture bring slices to room temperature for fifteen minutes before serving. If needed freeze individual slices wrapped in plastic and foil then thaw overnight in the fridge.
Ingredient Substitutions
When peaches are out of season frozen peach slices work great. Simmer the frozen fruit with lemon juice sugar vanilla and cinnamon just until thickened and use as directed. You can also swap in nectarines for a slightly different but equally delicious result.
Serving Suggestions
Serve cold with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream on the side. A drizzle of caramel or a handful of fresh raspberries take the flavors up another notch for special occasions.
Cultural and Seasonal Context
Peach cobbler is a Southern summer classic and cheesecake brings New York creaminess to the table merging two iconic desserts. Making this at the height of peach season always feels like the most joyful way to celebrate summer and family gatherings.
Frequently Asked Questions About Recipes
- → Can I use frozen peaches instead of fresh?
Yes, frozen peach slices work well when fresh are out of season. Just cook them with sugar, lemon juice, and spices to bring out their sweetness and thicken any juices slightly on the stovetop before using.
- → What is the best way to prevent water bath leaks?
Set the springform pan inside a larger cake pan before placing both in the roasting pan. This method ensures no water seeps into the cheesecake while retaining the benefits of gentle, even baking.
- → How do I know when the cheesecake is done?
The center will have a slight wobble, and a toothpick at the edge should come out mostly clean. Use an instant-read thermometer—150°F to 160°F signals doneness for a creamy texture.
- → Can I make the cheesecake ahead of time?
Absolutely! The dessert keeps well in the fridge for up to two days before serving. Chilling overnight enhances the flavor and texture.
- → How should I store leftover cheesecake?
Leftover slices should be stored in an airtight container in the refrigerator, where they’ll stay fresh for 4-6 days.
- → Is browning on top of the cheesecake normal?
A bit of browning, especially with the streusel, is typical. It won’t affect the creamy texture beneath the surface.