Peach Cobbler Cheesecake

4.98 from 134 votes

Peach Cobbler Cheesecake

Peach Cobbler Cheesecake has a layer of juicy peaches and cinnamon streusel baked in the center of an ultra creamy vanilla cheesecake. Top the cheesecake with more peaches and streusel for a showstopper summer dessert!

Prep Time1

Cook Time1 48

Cheesecake Cooling10

Total Time12 48

Course: Dessert

Cuisine: Dessert

Keyword: Peach Cobbler, Peach Desserts, Summer Dessert, Fourth of July Dessert

Servings: to 16 slices

Author: Stephanie Simmons

Ingredients

For the Roasted Peaches

10 medium ripe peaches, divided *See note for frozen peaches
5 tbsp granulated sugar 66 grams
1 and 1/2 tsp cinnamon
1/4 tsp nutmeg

For the Graham Cracker Crust

1/2 cup salted butter, melted 113 grams - See note below if mixture seems dry
3 cups graham cracker crumbs 276 grams

For the 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 cinnamon
pinch of salt

For the Cheesecake Batter

32 ounces full-fat block-style cream cheese, at room temp 904 grams
1 and 1/2 cups granulated sugar 315 grams
4 large eggs, at room temp
3/4 cup sour cream, at room temp 180 grams
1 tbsp vanilla extract
1 and 1/2 tsp corn starch

Instructions

Roast the Peaches: Preheat your oven to 400°F. Slice 4 peaches. You'll want to make the peaches for the topping fresh the day you serve the cheesecake.
Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg and let rest for 10 minutes to bring out the juices. Be sure to pour the juices onto the pan with the peach slices.
Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.
10 medium ripe peaches, divided, 5 tbsp granulated sugar, 1 and 1/2 tsp cinnamon, 1/4 tsp nutmeg
Make the Crust: Turn oven to 350° F for the remainder of this recipe. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients in a small bowl and press into prepared pan and up the sides of the pan. Bake this for 10 minutes. Set aside.
1/2 cup salted butter, melted, 3 cups graham cracker crumbs
Make the Cinnamon Streusel: Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. Bake on a parchment-lined pan at 350° F for 8 minutes. Keep the oven at 350℉.
1/2 cup salted butter, melted, 2/3 cup brown sugar, 1 cup + 2 tbsp all-purpose flour, pinch of salt, 1/2 tsp cinnamon
Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out.
Start a pot of water boiling for your water bath now!
In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated – if you over-mix, the cheesecake can inflate and overflow in the oven. Be sure to scrape the bottom of the bowl between each egg addition, as little lumps of cream cheese will hide down there. Add the vanilla, sour cream, corn starch, and salt and mix until just combined.
Pour half of the batter over the baked and cooled crust, then add the roasted peaches in an even layer. Sprinkle on 1/3 of the streusel. Pour on the remaining batter and smooth the top.
32 ounces full-fat block-style cream cheese, at room temp, 1 and 1/2 cups granulated sugar, 4 large eggs, at room temp, 3/4 cup sour cream, at room temp, 1 tbsp vanilla extract, 1 and 1/2 tsp corn starch
Prepare the Water Bath + Bake: Get out a roasting pan. Place your cheesecake pan inside of a 10-inch metal cake pan - this is a foolproof buffer against leakage. Place this into the roasting pan, and pour the boiling water only into the roasting pan.
If you don't have a 10-inch buffer pan, place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan full of boiling water on the rack below it.
Bake: Bake cheesecake at 350°F for 1 hour and 28 minutes to 1 hour and 43 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. An instant read thermometer inserted into the center should read about 156℉ to 160℉ (avoid poking the bottom of the pan as this will give you a false reading).
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
Keep an eye on the bake time, as ovens vary. Some browning with this recipe is normal and does not mean your cheesecake is over done! Go by the indicators given above.
Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool for about 1-2 hours at room temperature, then cover with foil and refrigerate at least 6 hours but ideally overnight before removing from the pan and serving.
Serve + Store: Once ready to serve the cheesecake, make the roasted peaches for the peach topping. Repeat the steps above, this time using 6 medium peaches, sliced, with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool to room temp on the pan and then place them on top of the chilled cheesecake with the remaining streusel. Be sure to drizzle on the juices from the pan!
Slice and serve. Leftovers keep in an airtight container in the fridge for 4-6 days.

Notes

Frozen Peaches: You can use frozen peach slices when fresh peaches aren't in season. Add 36 ounces frozen peaches to a medium saucepan on the stovetop with 2 and 1/4 tsp lemon juice, a pinch of lemon zest, 1 and 1/2 cups granulated sugar, 1 and 1/2 tsp vanilla, a teaspoon of cinnamon, and 1/8 tsp nutmeg.

Cook over medium heat for 14 minutes. Bring the mixture to a rapid boil and add 1 tbsp corn starch. Cook for 2-4 minutes, until the sauce has thickened just enough to coat the back of a spoon, but isn't gloopy. Remove from the heat immediately and pour into a bowl to chill in the fridge. Spoon about 1/3 of the peaches in the cheesecake, and use the remaining peaches on top for serving.

Crust: If you crushed whole graham crackers to make crumbs, I find the mixture is usually drier and needs 1-3 extra tbsp of melted butter. I never need to add extra when using ready made graham cracker crumbs.

Note: The cheesecake may brown a bit on top, but that's normal for this recipe. Mine came out a bit darker each time than with my traditional cheesecake recipe.

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