Peach Cobbler Cheesecake

Well, if you like peach cobbler and you like cheesecake, then you will surely enjoy this!

Peach cobbler cheesecake is a luscious dessert that ingeniously combines the creamy richness of cheesecake with the fruity sweetness of a traditional peach cobbler. This delightful dessert typically features a buttery, crumbly Graham cracker crust as its base, which provides a lovely contrast in texture to the smooth and creamy cheesecake layer that lies atop it. This cheesecake layer is often infused with vanilla or almond extract to complement the sweet and slightly tangy flavor of the peaches.

The real star of the dish, however, is the peach cobbler topping. It usually consists of juicy, ripe peaches that have been tossed with sugar, cinnamon, and sometimes a touch of nutmeg or lemon juice to enhance their natural sweetness and tartness. This peach mixture is then spooned over the cheesecake layer, creating a vibrant, fruit-packed topping.

Ingredients:

Roasted Peaches:

• 6-7 peaches, sliced and skin removed

• 3 tbsp sugar

• 1 tsp cinnamon

• 1/4 tsp nutmeg

Cheesecake:

• 32 oz cream cheese, room temperature

• 4 eggs, room temperature

• 1 cup sour cream, room temperature

• 1 1/2 cups sugar

• 2 tsp vanilla or almond extract

Crust:

• 2 cups graham cracker crumbs

• 2 tbsp sugar

• 1/2 cup melted butter

Streusel topping:

• 1/2 cup salted butter, melted

• 2/3 cup brown sugar

• 1 cup + 2 tbsp all-purpose flour

• 1/2 tsp cinnamon

• pinch of salt

Directions:

1. Roast the Peaches: Preheat your oven to 400 ° F. Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool. Do not discard juices on pan!

2. Make the Crust: Turn oven to 350° F for the remainder of this recipe. Spray a 9-inch springform pan with nonstick spray. Stir together crust ingredients in a small bowl and press into prepared pan and up the sides of the pan. Bake this for 10 minutes. Set aside.

3. Make the Cinnamon Streusel: Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. Bake on a parchment-lined pan at 350° F for 8 minutes.

4. Make the Cheesecake Filling: In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated.  Pour half of the batter over the baked and cooled crust, then add half ( saving the rest for the topping) the roasted peaches in an even layer. Sprinkle on 1/3 to 1/2 of the streusel. Pour on the remaining batter and smooth the top.

5. Prepare the Water Bath + Bake: Get out a roasting pan. Bring a large pot of water to a boil. Place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below it. Pour the boiling water into the roasting pan. Bake cheesecake at 350 ° F for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it. Keep an eye on the bake time. Browning on the top with this particular cheesecake recipe does not necessarily indicate doneness.

6. Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool completely at room temp, add the rest of peaches and the remainder of the streusel topping then cover well with foil or plastic wrap and refrigerate at least 6 hours before removing from the pan and serving.

7. Serve Be sure to drizzle on the juices from the pan! Slice and serve. Leftovers keep in an airtight container in the fridge for 4-6 days.