Description
Indulge in the ultimate dessert with our Peach Cobbler Cheesecake Recipe. Learn how to create a decadent and fruity treat that will impress all your guests!
Ingredients
Scale
- 10 medium ripe peaches, divided
- 5 tbsp granulated sugar (66 g)
- 1 and 1/2 tsp (3 ml) cinnamon
- 1/4 tsp (1 ml) nutmeg
- 1/2 cup vegetable oil, melted (113 g) – See note below if mixture seems dry
- 3 cups graham cracker crumbs (276 g)
- 1/2 cup vegetable oil, melted (113 g)
- 2/3 cup brown sugar (147 g)
- 1 cup + 2 tbsp all-purpose flour (146 g)
- 1/2 tsp (3 ml) cinnamon
- pinch of salt
- 32 oz full-fat block-style cream cheese, at room temp (904 g)
- 1 and 1/2 cups granulated sugar (315 g)
- 4 large eggs, at room temp
- 3/4 cup plain yogurt, at room temp (180 g)
- 1 tbsp (15 ml) vanilla extract
- 1 and 1/2 tsp (3 ml) cornstarch
Instructions
- Roast the Peaches: Heat your oven to 400°F. Cut up 4 peaches. Prepare the topping with fresh peaches on the day you plan to serve the cheesecake. Cover a baking tray with parchment paper. Combine the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg, and let them sit for 10 minutes to release their juices. Pour the juices onto the tray with the peaches. Cook the peaches for 7-15 minutes until they are as soft as you like. Allow them to cool.
- Make the Crust: Adjust the oven to 350°F for the rest of the recipe. Coat a 9-inch springform pan with nonstick spray, ensuring the bottom is tightly closed. Mix the crust ingredients in a small bowl, then press them firmly into the prepared pan and up the sides. Bake for 10 minutes and set aside.
- Make the Cinnamon Streusel: In a medium bowl, melt the butter. Mix the remaining streusel components into the melted butter until you have a crumbly consistency. Spread on a parchment-lined pan and bake at 350°F for 8 minutes. Keep the oven at 350℉.
- Make the Cheesecake Filling: Ensure all cold ingredients are at room temperature before starting. Begin boiling water for your water bath. In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 1-2 minutes. Add the sugar and mix until fully blended, about 1 minute. Use a rubber spatula to scrape the bowl’s sides. Add the eggs one by one, mixing on medium speed until just combined—avoid over-mixing to prevent the cheesecake from inflating and overflowing. Scrape the bottom of the bowl between each egg. Add the vanilla, yogurt, cornstarch, and salt, mixing until just combined. Pour half of the mixture over the baked crust, then layer the roasted peaches evenly. Sprinkle 1/3 of the streusel over the peaches. Pour the remaining batter on top and smooth the surface.
- Prepare the Water Bath + Bake: Grab a roasting pan. Place your cheesecake pan inside a 10-inch metal cake pan to prevent leakage. Put this setup into the roasting pan and fill the roasting pan with boiling water. If you don’t have a 10-inch buffer pan, place the cheesecake on a middle oven rack and put the roasting pan with the boiling water on the rack below.
- Bake: Cook the cheesecake at 350°F for 1 hour and 28 minutes to 1 hour and 43 minutes. When finished, the cheesecake should slightly wobble in the center, and a toothpick inserted near the edge should come out clean, while the center will have some thick batter. An instant-read thermometer should show 156℉ to 160℉ in the center (avoid hitting the pan’s bottom for an accurate reading). Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Keep an eye on it, as ovens can vary. Some browning is normal and doesn’t indicate over-baking.
- Cheesecake Cooling: After an hour, take the pan out of the oven and let it cool at room temperature for 1-2 hours. Cover with foil and refrigerate for at least 6 hours, preferably overnight, before removing from the pan and serving.
- Serve + Store: When you’re ready to serve, prepare the roasted peaches for the topping. Repeat the roasting steps with 6 medium peaches, 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool on the pan, then place them on the chilled cheesecake along with the remaining streusel. Drizzle the juices from the pan over the top. Slice and enjoy. Store leftovers in an airtight container in the fridge for 4-6 days.
Notes
- Ensure the peaches are fully ripe to enhance the flavor of both the cheesecake and topping.
- Use full-fat cream cheese to achieve a luxurious and creamy texture in the filling.
- Avoid overmixing the cheesecake batter to prevent it from rising too much and spilling over.
- Prep Time: 45 minutes
- Cook Time: 1 hour and 43 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: peach cheesecake, cinnamon streusel, creamy dessert, roasted peaches, graham cracker crust, full-fat cream cheese