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Related Video: Peach Crumble
Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
8 hrs 30 mins
Cal/Serv:
1186
This peach cobbler cheesecake has everything you love about a classic cheesecake and a peach cobbler combined into one delicious dessert. A layer of roasted peaches and spiced buttery crumble are baked into the center of an ultra-creamy vanilla cheesecake, then the cheesecake is topped with more peaches and crumble for a showstopping summer dessert! Here's how to make it the best it can be:
Tips for making the best peach cobbler cheesecake.
—Pre-bake the crust. This is essential to avoiding a soggy crust. Do not skip this step!
—Skip the water bath. Instead of a traditional water bath, place a roasting pan full of hot water on the rack below your cheesecake. You’ll get the same benefits of a water bath—an extra-smooth, creamy cheesecake—without all the hassle.
—Use room-temperature ingredients. Before you start cooking, make sure all of your refrigerated ingredients are at room temperature, especially the cream cheese. Room-temperature ingredients mix together more easily, helping you make a lump-free cheesecake.
—Don’t overmix the batter. Beating your filling 'til just combined makes sure it won’t puff up and then fall in the oven while baking.
—Look for the jiggle. For a perfectly cooked cheesecake, you want the center to still be slightly jiggly before you turn your oven off and prop it open to cool.
—Save those peach juices. After you roast the peaches, there will be some juices left on the pan. Pour them over the peaches on top of the cheesecake—it adds SO much flavor!
Serving and storing the cheesecake.
It takes a while to make this cheesecake, but that also makes it a great make-ahead dessert. After the cheesecake has cooled down in the oven with the door propped open for about an hour, let it sit at room temperature for another hour, then refrigerate it (uncovered, and still in the pan) for at least 6 hours or up to overnight. Store any leftover cheesecake in an airtight container in the fridge for 4 to 7 days.
NOTE: If you want the roasted peach topping to look extra-fresh, roast half of the peaches for the filling, then roast the rest before serving the dessert. Let the fruit cool to room temperature before adding to the cheesecake.
Did you make this dessert? Tell us all about it in the comments below.
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Ingredients
Peaches
- 6
large peaches (about 2 1/2 lb.), pits removed, sliced 1/2" thick
- 4 Tbsp.
(1/2 stick) unsalted butter, melted
- 1/4 cup
(50 g.) granulated sugar
Juice of 1/2 lemon
- 1 tsp.
ground cinnamon
- 1/4 tsp.
ground ginger
- 1/4 tsp.
ground nutmeg
- 1/4 tsp.
kosher salt
Crumble
- 1 cup
(120 g.) all-purpose flour
- 1/3 cup
(70 g.) packed light brown sugar
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 5 Tbsp.
unsalted butter, melted
Crust
Cooking spray
- 2 cups
(280 g.) finely ground graham cracker crumbs (from about 14 crackers)
- 1/2 cup
(1 stick) unsalted butter, melted
- 1/3 cup
(70 g.) granulated sugar
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
Cheesecake
- 4
(8-oz.) blocks cream cheese, room temperature
- 1 cup
(200 g.) granulated sugar
- 3
large eggs
- 1/4 cup
sour cream
- 1 tsp.
pure vanilla extract
- 2 Tbsp.
all-purpose flour
- 1/4 tsp.
kosher salt
Directions
Peaches
- Step 1Preheat oven to 400° and line a large baking sheet with parchment. In a large bowl, toss peaches, butter, granulated sugar, lemon juice, cinnamon, ginger, nutmeg, and salt to coat. Scrape peach mixture onto prepared sheet, arranging in a single layer.
- Step 2Roast peaches just until tender and juicy, 10 to 12 minutes. (Don’t overbake or the fruit will be too soft and mushy.) Let cool. Transfer half of peaches to an airtight container and refrigerate until ready to use. (The remaining half will be layered in the middle of the cheesecake.)
Crumble
- Step 1Reduce oven temperature to 350° and line another large baking sheet with parchment. In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Add butter and stir until mixture resembles coarse crumbs.
- Step 2Dump onto prepared sheet and spread in a single layer. Bake crumble until lightly golden brown, 8 to 10 minutes. Let cool and refrigerate until ready to use.
Crust
- Step 1Arrange racks in center and lower third of oven; preheat to 350°. Grease a 9" springform with cooking spray.
- Step 2In a large bowl, mix graham cracker crumbs, butter, granulated sugar, cinnamon, and salt until combined (mixture should resemble wet sand). Press into bottom and about 1" up sides of prepared pan.
- Step 3Bake crust on center rack until fragrant and dry to the touch, 8 to 10 minutes. Transfer to a wire rack and let cool.
Cheesecake
- Step 1Reduce oven temperature to 325°. Fill a roasting pan or large baking dish with water and place on lower oven rack. In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar on medium-high speed until smooth, about 1 minute. Reduce mixer speed to medium-low speed and add eggs, one at a time, beating after each addition. Fold in sour cream and vanilla. Add flour and salt and beat until just combined.
- Step 2Pour half of batter into cooled crust, then top with room-temperature roasted peaches in an even layer. Sprinkle with one-third of crumble. Top with remaining batter and smooth top.
- Step 3Bake cheesecake on center rack until center only slightly jiggles, 1 hour 15 minutes to 1 hour 30 minutes.
- Step 4Turn off oven, prop open door, and let cheesecake cool in oven, about 1 hour. Remove cheesecake from oven and let cool to room temperature. Refrigerate until chilled, at least 6 hours or up to overnight.
- Step 5When ready to serve, remove sides of pan and arrange reserved refrigerated peaches on top. Top with remaining crumble.
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