Peach Cobbler Cheesecake (Print)
Delicate cheesecake paired with roasted peaches and sweet crumble for a dreamy dessert that blends two iconic treats effortlessly.
# Ingredients:
01 -
About 2 pounds (6 cups) of peach slices, fresh.
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For the peaches: 1/2 cup of light brown sugar.
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1 teaspoon of cinnamon, used with the peaches.
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Ground nutmeg, 1/4 teaspoon.
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1 teaspoon of vanilla extract, mixed with peaches.
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Fresh lemon juice, 2 teaspoons.
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For the streusel: 1/3 cup of light brown sugar.
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3/4 cup of all-purpose flour.
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Cinnamon, 1/4 teaspoon, for the streusel.
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6 tablespoons of salted butter, melted for the streusel.
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Graham cracker crumbs, 2 cups.
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4 tablespoons of granulated sugar, for the crust.
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6 tablespoons of salted butter, melted, for the crust.
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Four blocks (32 ounces) of softened full-fat cream cheese.
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For the filling: 1 1/2 cups of granulated sugar.
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Vanilla extract, 1 tablespoon, for the filling.
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6 large eggs, brought to room temp.
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1/2 cup of sour cream, full-fat and at room temp.
# Steps:
01 -
Toss peaches with lemons, spices, brown sugar, and vanilla. Roast them at 400°F for 15-20 minutes. Make sure they cool down fully.
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Combine the cinnamon, melted butter, flour, and brown sugar. Bake on a sheet for 10 minutes at 350°F. Let it cool before crumbling.
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Blend the sugar, graham crumbs, and butter together. Push this into a springform pan. Bake it for 10 minutes at 350°F.
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Whip the cream cheese with sugar until creamy. Slowly mix in the vanilla, then the eggs one at a time. Add sour cream last with a gentle mix.
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Start by pouring part of the filling into the crust. Add the peach and streusel layers, then cover with the rest of the filling. Cook in a water bath at 325°F for 90 minutes.
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Keep the cheesecake in a turned-off oven for an hour. Refrigerate it for at least 8 hours, then decorate with leftover peaches and streusel.
# Notes:
01 -
Don't let the mixer run too fast to avoid air bubbles.
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The water bath stops cracks from forming.
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Chill it overnight for the best texture.