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Peach Cobbler Cheesecake Recipe

Peach Cobbler Cheesecake Recipe
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★★★★★

4.8 from 17 reviews

This Peach Cobbler Cheesecake is a delightful fusion of classic cheesecake with the warm, comforting flavors of peach cobbler. Featuring roasted peaches baked both inside and on top, a crunchy graham cracker crust, and a rich brown butter crumble, this dessert offers layers of texture and flavor that will impress any crowd. It’s perfect for summer gatherings or any time you want a decadent fruit dessert with a creamy twist.

Ingredients

Scale

Roasted Peaches inside the Cheesecake

  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Pinch of salt

Graham Cracker Crust

  • 2 sleeves (275g) graham crackers, blitzed into crumbs
  • 2 Tbsp (24g) granulated sugar
  • 1 Tbsp (10g) brown sugar
  • 1/2 cup (110g) unsalted butter, melted
  • Pinch of salt

Brown Butter Crumble

  • 1/2 cup all purpose flour
  • 2 Tbsp brown sugar, packed
  • 3 Tbsp unsalted butter, browned
  • Pinch of salt

Cheesecake

  • 24 oz (675g) full fat cream cheese, room temperature
  • 3/4 cup (160g) granulated sugar
  • 2 Tbsp (20g) brown sugar
  • 3 large eggs (150-155g), room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (195g) sour cream, room temperature

Roasted Peaches on top of the Cheesecake

  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Pinch of salt

Instructions

  1. Prepare Graham Cracker Crust: Preheat the oven to 350°F. Spray a 7″ springform pan with nonstick spray and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, 2 Tbsp granulated sugar, 1 Tbsp brown sugar, and a pinch of salt. Add melted butter and mix until mixture resembles wet sand. Press evenly into the bottom and up the sides of the pan using a cup or spatula. Bake for 8-10 minutes until slightly browned. Remove and cool.
  2. Make Brown Butter Crumble: Whisk together flour, brown sugar, and salt in a medium bowl. Brown butter over medium heat until golden and fragrant, then pour into the dry mixture. Stir to form a crumble. Refrigerate while prepping peaches.
  3. Roast Peaches (Inside Cheesecake): Toss sliced peaches with sugar, cinnamon, nutmeg, and salt in a bowl. Let sit for 10 minutes to release juices. Spread peaches on half a parchment-lined baking sheet; spread crumble on the other half. Roast for 8-10 minutes, remove crumble, then roast peaches for another 5-10 minutes until skins blister. Set aside.
  4. Prepare Cheesecake Batter: Boil water and place a rimmed pan on the oven’s bottom rack. Reduce oven temperature to 325°F. Using a mixer in a medium bowl, break down cream cheese. Add granulated and brown sugar, mixing just until combined to avoid air incorporation. Add eggs one at a time, blending after each. Stir in vanilla extract. Fold in sour cream with a spatula until evenly mixed.
  5. Assemble Cheesecake: Pour half the batter into the cooled crust. Layer roasted peaches and half the crumble over the batter. Top with remaining batter. Place cheesecake on oven rack above the pan with boiling water (water bath) to ensure even baking and prevent cracking. Bake for 40-55 minutes until center is slightly wobbly but not liquid. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
  6. Cool and Chill Cheesecake: Remove cheesecake and cool at room temperature for about 1 hour. Cover and refrigerate for at least 5 hours, preferably overnight.
  7. Roast Peaches (Topping): On serving day, preheat oven to 400°F. Prepare peaches as before with sugar, cinnamon, nutmeg, and salt. Let sit 10 minutes, then roast for 12-14 minutes until skins blister. Cool; reserve juices for topping.
  8. Assemble and Serve: Remove cheesecake from springform pan, top with roasted peaches and reserved crumble. Optionally, drizzle caramel sauce over top. Serve chilled and enjoy!
  9. Storage: Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • Use room temperature ingredients for smoother cheesecake batter and to prevent lumps.
  • Be careful not to overmix the cheesecake batter to avoid air bubbles that can cause cracking.
  • A water bath helps bake the cheesecake evenly and prevents cracks.
  • Allowing the cheesecake to cool slowly in the oven helps prevent splitting.
  • You can substitute fresh peaches with frozen peaches if fresh are not available; thaw and drain excess liquid before use.
  • If you prefer a sweeter topping, drizzle caramel sauce or honey before serving.
  • Make sure to press the crust firmly to prevent it from crumbling when sliced.
  • The cheesecake is best served chilled, allowing flavors to fully develop overnight.

Nutrition

Keywords: Peach cobbler, cheesecake, roasted peaches, brown butter crumble, graham cracker crust, dessert, summer dessert

Find it online: https://frommamamaya.com/peach-cobbler-cheesecake-recipe/