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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake combines creamy cheesecake and roasted peaches.
Features a buttery graham cracker crust and cinnamon crumble topping.
Perfect make-ahead dessert for holidays and gatherings.
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Prep Time 45 minutes
Course Dessert
Cuisine American

Ingredients
  

Crumble

  • 3/4 cup all-purpose flour heat treated
  • 1/3 cup light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 5 tbsp unsalted butter cold and cubed

Peaches

  • 6 slightly underripe peaches sliced
  • 4 tbsp unsalted butter melted
  • 3 tbsp light brown sugar
  • 1 tsp cinnamon

Graham Cracker Crust

  • 2 cups ground graham crackers
  • 1/3 cup granulated sugar
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 1/2 cup unsalted butter melted

Cheesecake Batter

  • 4 blocks full-fat cream cheese softened
  • 1 1/4 cups granulated sugar
  • 2 tbsp cornstarch
  • 3 large eggs
  • 1 egg yolk
  • 2 tsp vanilla bean paste or 1 tbsp vanilla extract
  • 1 cup sour cream or full-fat Greek yogurt

Instructions
 

  • Heat-treat the flour in the microwave for about 90 seconds. Allow it to cool completely.
  • Make the crumble by combining flour, brown sugar, cinnamon, salt, and cold butter until the mixture resembles wet sand. Refrigerate.
  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Toss peaches with melted butter, brown sugar, and cinnamon.
  • Arrange peaches in a single layer on the baking sheet and roast for 15 minutes. Cool completely.
  • Reduce oven temperature to 350°F (175°C). Prepare a 9-inch springform pan with nonstick spray and parchment strips around the sides.
  • Mix graham cracker crumbs, sugar, cinnamon, salt, and melted butter.
  • Press firmly into the bottom and sides of the pan.
  • Bake crust for 10 minutes and cool.
  • Reduce oven temperature to 325°F (163°C).
  • Beat cream cheese, sugar, and cornstarch on low speed until smooth.
  • Add eggs one at a time, mixing gently after each addition.
  • Mix in vanilla and egg yolk.
  • Fold in sour cream until fully incorporated.
  • Pour half of the cheesecake batter into the crust.
  • Layer half of the roasted peaches over the batter.
  • Sprinkle about three-quarters of the crumble mixture on top.
  • Add the remaining batter and smooth the surface.
  • Place a roasting pan filled with hot water on the lower oven rack to create steam.
  • Bake the Peach Cobbler Cheesecake for 1 hour and 15 minutes.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Cool at room temperature for 30 minutes.
  • Refrigerate for at least 4 hours, preferably overnight.
  • Top with remaining roasted peaches and crumble before serving.

Notes

  • Serve with whipped cream or vanilla ice cream.
  • Nectarines can be substituted for peaches.
  • Greek yogurt works as a great replacement for sour cream.
  • Store extra crumble separately for added crunch when serving leftovers.