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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Indulge in the delightful experience of making this Peach Cobbler Cheesecake, a perfect fusion of creamy cheesecake and sweet roasted peaches. Each slice features layers of rich cheesecake filling, a buttery graham cracker crust, and a crunchy streusel topping that’s sure to impress at any gathering. Ideal for summer barbecues or cozy evenings, this dessert brings joy to every occasion. With its simple preparation steps and easy-to-find ingredients, you can whip up this showstopper effortlessly. Serve it chilled with a dollop of whipped coconut cream or alongside a scoop of vanilla ice cream for an unforgettable treat that captures the essence of summer.

Ingredients

Scale
  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 & 1/4 cups all-purpose flour, spooned and leveled
  • 1 cup packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and cooled
  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and cooled
  • 4 blocks cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour, spooned and leveled
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Prepare your peaches by slicing them into wedges and tossing with sugar and cinnamon. Roast until tender.
  2. In a bowl, mix flour, brown sugar, cinnamon, and melted butter to create the streusel topping.
  3. Combine graham cracker crumbs with granulated sugar and melted butter in another bowl; press firmly into the bottom of a springform pan.
  4. Beat cream cheese and granulated sugar until smooth; mix in salt, flour, sour cream, and eggs until creamy.
  5. Layer half of the cheesecake filling, roasted peaches, and streusel; repeat with remaining ingredients.
  6. Bake in a water bath until set but slightly jiggly in the center. Cool gradually in the oven, then refrigerate for several hours before serving.

Nutrition

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