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See 5 recipes Download free cookbookPeach Cobbler Cheesecake with Cinnamon Crumble
Peach Cobbler Cheesecake
Silky vanilla cheesecake meets juicy cinnamon peaches and a crisp brown sugar crumble in a summery dessert built for sharing.
Prep Time:45 minCook Time:85 minTotal Time:130 minServings:12Difficulty:Medium
This cheesecake folds the best parts of a summer peach cobbler into a creamy baked centerpiece. Juicy fruit brings brightness, cinnamon adds warmth, and crisp crumbs offer contrast against the smooth vanilla filling.
The peaches are divided between the center and the top so their flavor runs through every slice. A small amount of cornstarch captures their juices, preventing a watery layer while still leaving the fruit tender and distinct.
Room-temperature dairy is essential for a satiny filling. Mix on low speed once the eggs go in, and bake the cheesecake in a steamy oven until the outer ring is set but the center still moves with a gentle wobble.
A slow cool protects the surface and gives the filling time to settle. Chill the cheesecake overnight for the cleanest slices, then serve it cool rather than ice-cold so the peach, vanilla, and cinnamon flavors can open up.
Nutrition (per serving)
Calories:548 kcal
Protein:8 g
Carbs:53 g
Fat:35 g
Directions
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1
Heat the oven to 325°F. Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside in two layers of heavy-duty foil.
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2
Mix the graham cracker crumbs, melted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Press firmly over the bottom and 1 inch up the sides of the pan, then bake for 10 minutes and cool slightly.
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3
Toss the diced peaches with the lemon juice, cornstarch, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Set aside for 10 minutes, then drain off any liquid collected in the bowl.
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4
Beat the softened cream cheese with the remaining granulated sugar on medium-low speed until smooth. Mix in the sour cream and vanilla, scraping the bowl until no streaks remain.
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5
Add the eggs one at a time on low speed, mixing just until each disappears. Pour half of the filling into the crust and scatter half of the drained peaches evenly over it.
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6
Add the remaining filling and smooth the top. Arrange the remaining drained peaches over the surface, leaving a narrow border around the edge.
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7
Combine the flour, brown sugar, oats, remaining 1 teaspoon cinnamon, and remaining 1/4 teaspoon salt. Rub in the cold butter until moist clumps form, then scatter the crumble evenly over the peaches.
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8
Set the wrapped pan in a large roasting pan and add enough hot water to come halfway up the springform pan. Bake for 75 minutes, until the edges are set and the center still wobbles slightly.
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9
Turn off the oven, crack the door, and leave the cheesecake inside for 45 minutes. Remove it from the water bath, cool completely, then cover and refrigerate for at least 8 hours before unmolding and slicing.
Ingredients
- Graham Cracker Crumbs:1 3/4 cups
- Unsalted Butter, Melted:6 tablespoons
- Granulated Sugar, Divided:1 1/4 cups
- Fine Salt, Divided:1/2 teaspoon
- Ripe Peaches, Peeled and Diced:4 cups
- Fresh Lemon Juice:1 tablespoon
- Cornstarch:1 1/2 tablespoons
- Ground Cinnamon, Divided:1 1/2 teaspoons
- Full-Fat Block Cream Cheese, Softened:32 ounces
- Sour Cream, Room Temperature:3/4 cup
- Vanilla Extract:2 teaspoons
- Large Eggs, Room Temperature:4
- All-Purpose Flour:3/4 cup
- Packed Light Brown Sugar:1/2 cup
- Cold Unsalted Butter, Cut into Small Cubes:5 tablespoons
- Old-Fashioned Rolled Oats:1/3 cup
Tips & Notes
- Choose fragrant peaches that yield slightly when pressed but are still firm enough to dice cleanly.
- Drain the seasoned peaches well; excess juice can keep the center of the cheesecake from setting evenly.
- For neat portions, warm a thin knife under hot water and wipe it dry between every slice.
