Print

Peach Cobbler Cheesecake

Print Recipe

A creamy vanilla cheesecake with layers of juicy cinnamon-spiced peaches and a buttery cinnamon streusel, all atop a graham cracker crust, blending the flavors of peach cobbler and cheesecake into one rich, decadent dessert.

Ingredients

  • Crust: 3 cups graham cracker crumbs, 1/2 cup salted butter, melted
  • Cinnamon Streusel: 1/2 cup salted butter, melted, 2/3 cup brown sugar, 1 cup + 2 tbsp all-purpose flour, pinch of salt, 1/2 tsp cinnamon
  • Peaches: 6 cups peach slices, 1/3 cup salted butter, 3/4 cup granulated sugar, 1/2 tsp ground nutmeg, 1/8 tsp ground cinnamon, 2 tsp lemon juice, 2 tsp pure vanilla extract, 2 tsp all-purpose flour
  • Cheesecake Filling: 32 oz cream cheese (room temp), 1 1/3 cups granulated sugar, 1 tbsp vanilla extract, 2 tbsp cornstarch, 3 large eggs, 1/2 cup sour cream (room temp)

Instructions

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray and fasten the bottom securely.
  2. For crust: Mix graham cracker crumbs with melted butter and press into the pan bottom and up sides. Bake 10 minutes, then set aside.
  3. For cinnamon streusel: Combine melted butter with brown sugar, flour, salt, and cinnamon until crumbly. Bake on parchment-lined sheet for 8 minutes. Cool.
  4. For peaches: Melt butter in a medium pot over medium heat. Add peaches, sugar, nutmeg, cinnamon, lemon juice, and vanilla. Bring to a boil, then lower heat. Mix flour with some peach syrup to make a slurry and stir in. Cook until thickened. Cool.
  5. For cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing each until just combined. Stir in sour cream, vanilla, and cornstarch until just combined.
  6. Assembly: Press one-third cheesecake batter over crust. Spread half the peach mixture, then sprinkle half the streusel. Repeat layers. Pour remaining cheesecake batter on top and smooth surface.
  7. Bake at 350°F for about 1 hour. Turn oven off and leave cheesecake inside for 4 hours to cool gradually.
  8. Remove from oven; cool to room temperature. Garnish with remaining peaches, and streusel. Chill overnight before serving.

Notes

Use ripe but firm peaches for best texture. Allow cream cheese and sour cream to reach room temperature before mixing to avoid lumps. Chill cheesecake overnight to fully set and develop flavors.

Nutrition

Find it online: https://www.receipster.com/cinnamon-peach-cobbler-cheesecake/

Themes by WordPress