Peach Cobbler Cheesecake Delight (Print-Friendly Format)
Juicy peaches, cinnamon streusel, and a creamy cheesecake base create a showstopping summer dessert.
# Required Ingredients:
→ Roasted Peaches
01 -
10 medium ripe peaches, divided
02 -
5 tablespoons (66 grams) granulated sugar
03 -
1 1/2 teaspoons ground cinnamon
04 -
1/4 teaspoon ground nutmeg
→ Graham Cracker Crust
05 -
113 grams salted butter, melted
06 -
184 grams graham cracker crumbs
07 -
2 tablespoons (26 grams) granulated sugar
→ Cinnamon Streusel
08 -
113 grams salted butter, melted
09 -
147 grams brown sugar
10 -
146 grams all-purpose flour
11 -
1/2 teaspoon ground cinnamon
12 -
Pinch of salt
→ Cheesecake Filling
13 -
904 grams full-fat block-style cream cheese, at room temperature
14 -
315 grams granulated sugar
15 -
4 large eggs, at room temperature
16 -
240 grams sour cream, at room temperature
17 -
2 teaspoons vanilla extract
# How to Make It:
01 -
Preheat oven to 204°C. Slice 4 peaches. Line a baking sheet with parchment. Toss peach slices with 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Allow to rest 10 minutes, then spread them on the baking sheet with their juices. Roast for 7–15 minutes until just tender. Cool completely.
02 -
Reduce oven temperature to 177°C. Spray a 23-cm springform pan with nonstick spray, ensuring the base is secure. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press mixture into the base and halfway up the sides of the pan. Bake for 10 minutes. Let cool.
03 -
Combine melted butter, brown sugar, all-purpose flour, cinnamon, and a pinch of salt in a bowl until a crumbly texture forms. Spread onto a parchment-lined baking tray and bake at 177°C for 8 minutes. Cool completely and break into crumbles.
04 -
Ensure all ingredients are at room temperature. In a large bowl, beat the softened cream cheese on medium-high until completely smooth, about 1 minute. Add granulated sugar and mix until fully combined. Incorporate eggs one at a time on medium-low speed, taking care not to overmix. Blend in vanilla extract and sour cream just until smooth.
05 -
Pour half of the cheesecake filling over the cooled crust. Arrange roasted peaches in an even layer over batter. Sprinkle one-third to one-half of the cinnamon streusel over the peaches. Gently spoon on the remaining cheesecake batter and smooth the surface.
06 -
Bring a large pot of water to a boil. Place the springform pan inside a 25-cm metal cake pan to serve as a barrier. Set into a large roasting pan and carefully pour boiling water around the outside, creating a water bath. Bake at 177°C for 88–91 minutes until the edges are set, and the center is slightly wobbly. Internal temperature should be 66–71°C. Turn off the oven, crack the door open, and let rest for 1 hour inside.
07 -
Remove the pan from the oven and let cheesecake cool at room temperature until fully cooled. Cover with foil or plastic wrap and refrigerate for minimum 6 hours or up to 2 days before unmolding and serving.
08 -
When ready to serve, roast the remaining 6 peaches, sliced, with 3 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg, using the same method as before. Let cool to room temperature.
09 -
Top the chilled cheesecake with cooled peach slices and remaining cinnamon streusel. Drizzle any juices from the roasted peaches over the top. Slice and serve. Store leftovers airtight in the refrigerator for up to 6 days.
# Additional Information:
01 -
Ensure all dairy ingredients are at room temperature for a creamy texture.
02 -
To prevent water from leaking into the cheesecake, use a protective cake pan inside the water bath.
03 -
Frozen peaches can substitute for fresh. Cook with lemon juice and a bit of cornstarch for thickening, then cool before using.
04 -
Cheesecake may brown slightly on top; this is normal and does not affect texture.