Peach Cobbler Cheesecake Delight (Print-Friendly Version)
Layers of tangy cheesecake, peaches, and cinnamon streusel atop a buttery crust. Chill before serving.
# What You’ll Need to Make This:
→ Fruit Layer
01 -
10 medium ripe peaches, divided
02 -
2 tablespoons granulated sugar
03 -
½ teaspoon ground cinnamon
04 -
⅛ teaspoon ground nutmeg
→ Crust
05 -
½ cup salted butter, melted
06 -
2 cups graham cracker crumbs
07 -
2 tablespoons granulated sugar
→ Streusel Topping
08 -
½ cup salted butter, melted
09 -
⅔ cup brown sugar
10 -
1 cup all-purpose flour
11 -
½ teaspoon ground cinnamon
12 -
Pinch of salt
→ Cheesecake Filling
13 -
32 ounces full-fat cream cheese, room temperature
14 -
1½ cups granulated sugar
15 -
4 large eggs, room temperature
16 -
1 cup sour cream, room temperature
17 -
2 teaspoons vanilla extract
18 -
2 tablespoons all-purpose flour
# How to Prepare:
01 -
Preheat the oven to 200°C. Slice 4 peaches into wedges and toss with 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. Arrange on a parchment-lined baking tray and roast for 7–15 minutes until tender. Set aside to cool.
02 -
Lower oven temperature to 175°C. In a mixing bowl, combine melted butter, graham cracker crumbs, and 2 tablespoons granulated sugar. Press evenly into the base of a springform pan to form the crust. Bake for 10 minutes, then cool completely.
03 -
In a bowl, mix melted butter, brown sugar, 1 cup flour, ½ teaspoon cinnamon, and a pinch of salt until coarse crumbs form. Spread onto a lined baking sheet and bake at 175°C for 8 minutes until golden. Cool completely.
04 -
Beat cream cheese in a large bowl until smooth. Gradually incorporate 1½ cups granulated sugar. Blend in eggs, one at a time. Add sour cream, vanilla extract, and 2 tablespoons flour. Mix until filling is silky and homogeneous.
05 -
Pour half of the cheesecake mixture into the cooled crust. Arrange roasted peach slices over the filling and sprinkle with half the streusel. Top with remaining cheesecake mixture, then finish with the rest of the streusel.
06 -
Place springform pan inside a larger roasting pan. Fill the outer pan with boiling water to create a water bath. Bake at 175°C for 88–91 minutes until the center is set but still slightly wobbly. Leave cheesecake in the switched-off oven for 1 hour to cool slowly.
07 -
Remove the pan from the water bath. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
08 -
Before serving, roast the remaining 6 peaches as done previously. Top the chilled cheesecake with fresh roasted peaches and any leftover streusel before slicing.
# Extra Tips:
01 -
Reduce sugar in the filling for a less sweet dessert.
02 -
Substitute Greek yogurt for sour cream to yield a tangier profile.
03 -
Gluten-free cookies or ground almonds can replace graham crackers for a gluten-free option.
04 -
If using frozen peaches, thaw and drain thoroughly to prevent excess moisture.