Decadent Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

Craving a dessert that’s creamy, fruity, and totally irresistible? This peach cobbler cheesecake blends velvety cheesecake with warm, cinnamon-spiced peaches and a buttery crumble topping, a true crowd-pleaser! 🍑🍰

Prep Time: 40 min | Cook Time: 1 hr 10 min | Total Time: 8 hr (includes chilling)

Ingredients

• Crumble Topping:
  • 3/4 cup (95g) all-purpose flour, heat-treated
  • 1/3 cup (70g) light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, cold and cubed
• Peach Filling:
  • 6 slightly underripe peaches, sliced thick
  • 4 tbsp unsalted butter, melted
  • 3 tbsp light brown sugar
  • 1 tsp ground cinnamon
• Graham Cracker Crust:
  • 2 cups (280g) graham cracker crumbs (about 2 sleeves)
  • 1/3 cup (70g) granulated sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup (110g) unsalted butter, melted
• Cheesecake Batter:
  • 4 blocks (8 oz each) full-fat cream cheese, room temperature
  • 1 1/4 cups (255g) granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs + 1 egg yolk, room temperature
  • 2 tsp vanilla bean paste (or 1 tbsp pure vanilla extract)
  • 1 cup (250g) sour cream or full-fat Greek yogurt

Step-by-Step Instructions

1. Prep and Preheat: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper, wrap the outside tightly with foil for a water bath, and lightly grease the sides. Tip: Foil prevents leaks, ensuring a perfect bake! 🛡️
2. Make the Crust: Mix graham cracker crumbs, sugar, cinnamon, salt, and melted butter until it resembles wet sand. Press firmly into the pan’s bottom and slightly up the sides. Bake for 10 minutes, then cool.
3. Prepare Peach Filling: Toss peach slices with melted butter, brown sugar, and cinnamon. Roast on a parchment-lined baking sheet at 375°F (190°C) for 15–20 minutes until caramelized. Let cool.
4. Make the Crumble: Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until clumpy. Chill in the fridge.
5. Mix Cheesecake Batter: Beat cream cheese until smooth. Add sugar and cornstarch, mixing until lump-free. Add eggs and yolk one at a time, mixing on low. Stir in vanilla and sour cream just until combined—don’t overmix for a creamy texture! 🍶
6. Assemble: Pour half the batter over the crust. Layer half the roasted peaches on top. Add remaining batter, smooth the surface, and top with the rest of the peaches.
7. Bake in Water Bath: Place the springform pan in a larger pan with 1–2 inches of hot water. Bake for 1 hr to 1 hr 10 min until edges are set and the center slightly jiggles. Turn off the oven, crack the door, and cool inside for 1 hour.
8. Add Crumble and Chill: Bake the crumble at 350°F (175°C) for 15–18 minutes, stirring once, until golden. Cool completely. Chill the cheesecake for at least 6 hours (overnight is best), then top with crumble before serving. ✨
9. Serve: Slice and serve chilled with whipped cream or a caramel drizzle for extra decadence. 🍑

Pro Tips

• Storage: Store in the fridge for up to 5 days or freeze slices (without crumble) for up to 2 months.
• Swap Idea: Use canned peaches (drained well) if fresh aren’t available, but reduce roasting time to 10 minutes.
• Make Ahead: Prepare the crumble and peach filling a day in advance to save time.

Nutrition Info

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 slice (1/12 of cheesecake)	450	8g	42g	28g	1g	32g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.