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Peach Cobbler Cheesecake

Irresistible Peach Cobbler Cheesecake for Sweet Moments

Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and fruity cobbler, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 35 minutes
Cooling Time 2 hours
Total Time 4 hours 20 minutes
Course Uncategorized
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • Oven
  • Springform pan
  • mixing bowls
  • Roasting pan
  • Baking sheets

Ingredients
  

For the Roasted Peaches

  • 4 peaches Fresh Peaches Use ripe, juicy peaches for that sweet, succulent flavor.
  • ¼ cup Granulated Sugar Helps caramelize the peaches during roasting.
  • 1 teaspoon Cinnamon Adds a warm spice that complements the peaches.

For the Crust

  • ½ cup Salted Butter Provides richness and helps bind the crust.
  • 1 ½ cups Graham Cracker Crumbs Gives the cheesecake a delightful crunch.

For the Cheesecake Filling

  • 16 oz Full-fat Cream Cheese The star ingredient for a rich texture.
  • 3 large Large Eggs Ensure the cheesecake sets properly.
  • 1 cup Sour Cream Introduces tanginess and moisture.
  • 1 tablespoon Vanilla Extract Enhances overall flavor.
  • ¼ cup Corn Starch Helps stabilize the filling.
  • 1 pinch Salt Balances the sweetness.

For the Streusel Topping

  • ½ cup Brown Sugar Adds depth and sweetness to the topping.
  • ½ cup All-purpose Flour Creates a crumbly, textured topping.
  • 1 teaspoon Cinnamon Brings everything together with its warm flavor.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 400°F (205°C) and prepare a roasting pan.
  • Slice the fresh peaches and toss with granulated sugar and cinnamon. Spread in the roasting pan and roast for 7 to 15 minutes.
  • Melt the salted butter and combine it with graham cracker crumbs and a bit of sugar. Press into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes.
  • Mix melted butter, brown sugar, all-purpose flour, cinnamon, and a pinch of salt for the streusel topping. Bake at 350°F (175°C) for 8 minutes.
  • Beat cream cheese until smooth. Gradually add sugar and eggs one at a time. Fold in sour cream, vanilla extract, and corn starch.
  • Pour half of the cheesecake batter over the crust, layer the roasted peaches, and half of the streusel. Pour remaining batter on top.
  • Bake at 350°F (175°C) for 1 hour and 28 to 1 hour and 43 minutes.
  • Cool the cheesecake in the oven for an hour, then refrigerate for at least 6 hours or overnight.

Notes

Choose ripe peaches for the best flavor. Don't skip the chilling time for optimal texture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 0.5mg
Keyword baking, Cheesecake, dessert, Peach Cobbler Cheesecake, Peaches, sweet treat
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