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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake

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Indulge in the delightful experience of Peach Cobbler Cheesecake, a perfect summer dessert that combines creamy cheesecake filling with tender roasted peaches and a crunchy streusel topping. This dessert is not only visually stunning with its seven beautiful layers but also a treat for the palate, capturing the essence of summer gatherings. Whether you’re hosting a barbecue or celebrating a special occasion, this peach cobbler cheesecake promises to impress your guests. Easy to follow, this recipe makes it accessible for bakers of all levels. Get ready to enjoy a slice of bliss that’s both decadent and refreshing!

Ingredients

Scale
  • 4 medium peaches (slightly underripe)
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 & 1/4 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter (melted)
  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 blocks cream cheese (32oz / 900g total, at room temperature)
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 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 oven to 350°F (175°C). Slice peaches, toss with sugar and cinnamon, then roast for about 20 minutes.
  2. For the crust, combine graham cracker crumbs, flour, brown sugar, cinnamon, and melted butter; press into a springform pan.
  3. Beat cream cheese until smooth; mix in granulated sugar, salt, flour, sour cream, and eggs.
  4. Layer half of the cheesecake filling over the crust followed by half of the roasted peaches; repeat.
  5. Top with reserved graham cracker mixture and bake for about 60-70 minutes until edges are set.
  6. Cool in the oven with the door ajar, then refrigerate for at least 6 hours before serving.

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