Peach Cobbler with Cheesecake (Print Version)
# Ingredients:
→ Roasted Peaches
01 -
10 medium ripe peaches
02 -
5 tbsp granulated sugar
03 -
1 and 1/2 tsp cinnamon
04 -
1/4 tsp nutmeg
→ Graham Cracker Crust
05 -
1/2 cup salted butter, melted
06 -
2 cups graham cracker crumbs
07 -
2 tbsp granulated sugar
→ Cinnamon Streusel
08 -
1/2 cup salted butter, melted
09 -
2/3 cup brown sugar
10 -
1 cup + 2 tbsp all-purpose flour
11 -
1/2 tsp cinnamon
12 -
Pinch of salt
→ Cheesecake Batter
13 -
32 ounces full-fat block-style cream cheese, at room temperature
14 -
1 and 1/2 cups granulated sugar
15 -
4 large eggs, at room temperature
16 -
1 cup sour cream, at room temperature
17 -
2 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 400°F. Slice 4 peaches. Line a baking sheet with parchment paper and toss peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Let rest for 10 minutes to bring out juices. Pour juices onto the pan with peach slices and roast for 7-15 minutes until tender. Set aside to cool.
02 -
Turn oven to 350°F. Spray a 9-inch springform pan with nonstick spray and fasten the bottom securely. Mix crust ingredients in a small bowl, press into the pan, and bake for 10 minutes. Set aside to cool.
03 -
Melt butter in a medium mixing bowl. Stir in brown sugar, flour, cinnamon, and a pinch of salt until crumbly. Bake on a parchment-lined pan at 350°F for 8 minutes. Set aside.
04 -
In a large bowl, cream softened cream cheese with a hand mixer on medium-high speed for 1 minute. Add sugar and mix until blended. Add eggs one at a time, mixing on medium-low speed until just incorporated. Add vanilla and sour cream and mix until smooth.
05 -
Pour half of the batter over the cooled crust. Add roasted peaches in an even layer and sprinkle with 1/3-1/2 of the streusel. Pour remaining batter on top and smooth the surface.
06 -
Place cheesecake pan into a 10-inch metal cake pan as a buffer. Place this in a roasting pan and pour boiling water into the roasting pan, avoiding leakage. Bake at 350°F for 88-91 minutes until center wobbles slightly, and edges are set. Let cool in the oven, door cracked, for 1 hour before removing.
07 -
Cool completely at room temperature, then cover with foil or plastic wrap. Refrigerate for at least 6 hours or up to 2 days before serving.
08 -
Before serving, roast 6 fresh peaches with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Once cooled, layer peaches and remaining streusel on top of the chilled cheesecake. Store leftovers in an airtight container in the fridge for 4-6 days.
# Notes:
01 -
Use fresh peaches for topping right before serving to enhance flavor and texture.