Favorite Peach Cobbler Cheesecake!
This is an all time favorite cheesecake recipe! Perfect for Mother’s Day, or for just having something sweet!
Here’s the recipe I used down below, published by Stephanie Simmons.
https://bluebowlrecipes.com/peach-cobbler-cheesecake/
🍑For the Roasted Peaches
10 medium ripe peaches, divided *See note for frozen peaches
5 tbsp granulated sugar
1 and 1/2 tsp cinnamon
1/4 tsp nutmeg
🍑For the Graham Cracker Crust
1/2 cup salted butter, melted
2 cups graham cracker crumbs
2 tbsp granulated sugar
For the Cinnamon Streusel
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
🍑For the Cheesecake Batter
32 ounces full-fat block-style cream cheese, at room temp
1 and 1/2 cups granulated sugar
4 large eggs, at room temp
1 cup sour cream, at room temp
2 tsp vanilla extract
🍑Instructions
Roast the Peaches: Preheat your oven to 400 ° F. Slice 4 peaches. You'll want to make the peaches for the topping fresh the day you serve the cheesecake.
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 and let rest for 10 minutes to bring out the juices.
Be sure to pour the juices onto the pan with the peach slices. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.
🍑Make the Crust: Turn oven to 350° F for the remainder of this recipe. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. 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.
🍑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.
🍑Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out as well.
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 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.
🍑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. This is the best way to do a water bath - no possibility of leakage into your cheesecake!
🍑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. (A clean knife is a good sign that you've over baked your cheesecake and it won't have that extra creamy texture.) 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, as ovens vary. Some people have said their cheesecake was done closer to 1 hour, but browning on the top with this particular cheesecake recipe does not necessarily indicate doneness.
🍑Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool completely at room temp, then cover well with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from the pan and serving.
🍑Serve + Store: Once ready to serve the cheesecake, make the roasted peaches for the peach topping. Repeat the steps above, this time using 6 medium peaches, sliced, with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool to room temp on the pan and then place them on top of the chilled cheesecake with the remaining streusel. 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.
#dessertrecipe #mothersdayrecipe #lemon8challenge #baking #recipes
Peach cobbler cheesecake combines the best of both comfort desserts: the rich, creamy texture of cheesecake with the warm, fruity sweetness of peach cobbler. Based on my experience, using ripe peaches is essential to bring out natural sweetness; however, frozen peaches can also work well as long as they are thoroughly thawed and drained to avoid excess moisture. The roasted peaches add a wonderful depth of flavor, particularly when tossed with cinnamon, nutmeg, and sugar before roasting. This caramelization step really enhances the peaches’ aroma and taste, giving the cheesecake a beautifully balanced sweetness. One tip I’ve found invaluable is making sure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature before mixing. This ensures a smooth, lump-free cheesecake batter and a creamy final texture. The graham cracker crust provides a buttery, crunchy foundation, while the cinnamon streusel adds a delightful crumbly topping that contrasts nicely with the dense cheesecake filling. Baking the streusel separately guarantees it stays crisp and doesn't get soggy. Using a water bath to bake the cheesecake is a game-changer—it prevents cracks and yields that signature silky texture. The added method of placing the cheesecake on a rack above the boiling water-filled roasting pan ensures no water seeps into the cheesecake, which I've personally found creates a much more stable baking environment. Cooling the cheesecake gradually in the oven before refrigerating helps prevent sudden temperature changes that can cause cracks. Patience during cooling and chilling (at least 6 hours or overnight) is key for clean slices and best flavor. When serving, fresh roasted peaches on top with a drizzle of their pan juices truly elevate the presentation and taste. Leftovers keep well in the fridge for several days, making this recipe perfect for entertaining or meal prepping desserts. Overall, this peach cobbler cheesecake recipe is a crowd-pleaser that pairs well with a hot cup of tea or coffee. It’s a special treat worth mastering for your next holiday or family gathering.
