Description
Indulge in the perfect combination of peach cobbler and cheesecake with this delectable Peach Cobbler Cheesecake recipe. Creamy cheesecake filling layered with roasted peaches and a cinnamon streusel topping, all nestled in a graham cracker crust.
Ingredients
Units
Scale
For the Roasted Peaches
- 10 medium ripe peaches
- 5 tbsp granulated sugar
- 1 and 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the Graham Cracker Crust
- 1/2 cup salted butter, melted
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
For the Cinnamon Streusel
- 1/2 cup salted butter, melted
- 2/3 cup brown sugar
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp cinnamon
- pinch of salt
For the Cheesecake Batter
- 32 ounces full-fat block-style cream cheese
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
Instructions
- Roast the Peaches: Preheat oven to 400°F. Slice 4 peaches and toss with sugar and spices. Roast until tender.
- Make the Crust: Combine crust ingredients, press into pan, and bake.
- Make the Streusel: Mix streusel ingredients and bake until golden.
- Make the Cheesecake Filling: Cream cheese, sugar, eggs, sour cream, and vanilla. Layer batter, peaches, and streusel in pan.
- Prepare Water Bath + Bake: Place cheesecake pan in a roasting pan with boiling water and bake.
- Cheesecake Cooling: Let cool in the oven, then refrigerate.
- Serve + Store: Top with roasted peaches and streusel before serving.
Notes
- You can use frozen peaches if fresh isn’t available. Adjust cooking method accordingly.
- Browning on top is normal for this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 877 kcal
- Sugar: 92g
- Sodium: 752mg
- Fat: 73g
- Saturated Fat: 42g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 121g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 286mg
