Peach Cobbler Cheesecake

A slice of peach cheesecake on a dessert plate.

5 from 1 vote

Savor the best of both worlds with this irresistible dessert. Our Peach Cobbler Cheesecake combines the rich, velvety texture of cheesecake with the sweet, fruity goodness of peach cobbler. Each bite delivers a heavenly experience that will leave you craving more.

Prep Time1 15

Cook Time1 15

Chill time:8

Total Time10 30

Course: Dessert

Cuisine: American

Diet: Halal

Servings: pieces

Calories: 450kcal

Author: Amira

Equipment

baking sheet
9-inch springform pan
Aluminum foil

Ingredients

Peach Filling:

6 peaches slightly under ripe and cut into thick slices
6 Tablespoons light brown sugar
1 teaspoon ground cinnamon

Streusel:

1 ¼ cup all-purpose flour
½ cup brown sugar packed
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter melted and cooled

Crust:

1 ¾ cup graham cracker crumbs
½ cup brown sugar
½ cup butter melted
½ teaspoon ground cinnamon

Cheesecake:

4 (8 ounce) packages cream cheese , room temp
⅔ cup sour cream
⅓ cup heavy cream
1 cup brown sugar
4 large eggs
2 Tablespoons cornstarch
1 Tablespoon lemon juice
2 teaspoons vanilla extract
¾ teaspoon salt

Instructions

Peach Filling:

Heat the oven to 350°.
Place the peaches on a pan and sprinkle with brown sugar and cinnamon.
Bake for 10 minutes.

Streusel:

Combine the flour, brown sugar, cinnamon and salt together, then add the melted butter and combine well.
Crumble the streusel in a pan and bake for 10 to 15 minutes until it is lightly browned.
Cool completely, and crumble.

Crust:

Line a 9-inch springform pan with parchment paper. Spray well with cooking spray.
In a small bowl, combine the graham cracker crumbs, brown sugar, butter and cinnamon and mix until it is combined and crumbly.
Press the crust into the bottom of the pan and as far up the sides as you want.
Bake for 15 minutes. Remove and cool.

Cheesecake:

Heat the oven to 400°.
Beat the cream cheese until very smooth.
Add the brown sugar and beat until smooth and there are no lumps.
Add the sour cream and heavy cream, then continue to beat until creamy.
Add the eggs, corn starch, lemon juice, vanilla and salt and beat just until combined.
Wrap the pan in tinfoil, making sure no water can get into the cheesecake. Then pour half of the filling into the pan.
Lay half of the peaches over the cheesecake and sprinkle with half of the streusel.
Spoon the remaining cheesecake over the peaches.
Place the pan in a larger pan and fill with water halfway up the sides of the tinfoil wrapped pan. Place in the oven to bake.
Bake for 15 minutes at 400°, then reduce the temperature to 250° and bake for 1 hour. You may need to check the water and add more from time to time if it evaporates too quickly.
Turn off the oven. Do not remove the cheesecake and keep the door shut for 30 minutes. Crack the oven door up slightly and continue to cool for another 30 minutes.
Remove the cheesecake from the oven and remove it from the water bath. Cool completely.
Refrigerate for 8 hours.
Remove and unmold. Place on your serving tray.
Top with the remaining peaches and sauce and top with streusel.

Nutrition