Description
A showstopper peach cobbler cheesecake with juicy cinnamon peaches, buttery graham cracker crust, tangy cream cheese filling, and crisp crumble topping.
Ingredients
Scale
- 3 pounds peaches, peeled, pitted, and cut into 1-inch pieces
- Juice of 1 lemon
- 1 teaspoon ground cinnamon, for the peach layer
- 1/4 cup granulated sugar, for the peach layer
- 2 teaspoons cornstarch
- 8 tablespoons unsalted butter, melted, for the crumble
- 1 teaspoon vanilla extract, for the crumble
- 1/3 cup granulated sugar, for the crumble
- 1/3 cup light brown sugar
- 1 pinch salt, for the crumble
- 1/2 teaspoon ground cinnamon, for the crumble
- 1 1/2 cups all-purpose flour, for the crumble
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar, for the crust
- 1/4 teaspoon ground cinnamon, for the crust
- 1 pinch salt, for the crust
- 5 tablespoons unsalted butter, melted, for the crust
- 32 ounces cream cheese, room temperature
- 1 1/4 cups granulated sugar, for the filling
- 2 tablespoons all-purpose flour, for the filling
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract, for the filling
- 1 cup sour cream, room temperature
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and prepare a 9-inch springform pan.
- Toss the peaches with lemon juice. Mix 1 teaspoon cinnamon, 1/4 cup sugar, and cornstarch, then toss with the peaches and set aside.
- Mix 8 tablespoons melted butter, 1 teaspoon vanilla, 1/3 cup granulated sugar, brown sugar, salt, 1/2 teaspoon cinnamon, and 1 1/2 cups flour. Form small clumps and spread them on the baking sheet.
- Bake the crumble for 20 minutes, or until fragrant and lightly browned. Set aside.
- Pulse the graham cracker crumbs with 3 tablespoons sugar, 1/4 teaspoon cinnamon, salt, and 5 tablespoons melted butter until evenly moistened.
- Press the crumbs into the bottom and 1 inch up the sides of the springform pan. Bake for 8 to 10 minutes, then cool.
- Reduce the oven temperature to 325°F. Wrap the springform pan in two or three layers of heavy-duty foil and place it in a roasting pan.
- Beat the cream cheese until smooth. Slowly add the combined 1 1/4 cups sugar and 2 tablespoons flour.
- Add the eggs one at a time on medium-low speed, mixing only until each yolk disappears.
- Mix in 1 tablespoon vanilla and the sour cream on low speed. Scrape the bowl and fold the filling with a spatula.
- Pour slightly more than half the filling into the crust. Add half the peaches with a little juice and one-third of the crumble.
- Spoon the remaining filling over the peach layer.
- Pour hot tap water into the roasting pan until it reaches halfway up the springform pan.
- Bake at 325°F for 90 minutes.
- Add the remaining peaches and crumble to the top. Bake for another 10 to 15 minutes.
- Turn off the oven, prop the door slightly open, and cool the cheesecake in the water bath for 1 hour.
- Move the cheesecake to a wire rack, remove the foil, loosen the edge with a thin knife, and cool at room temperature for about 2 hours.
- Cover and refrigerate overnight before slicing and serving.
Notes
- Use ripe but firm peaches for the best texture.
- Frozen peaches may replace fresh peaches. Thaw them only enough to cut large pieces.
- Bring the cream cheese, eggs, and sour cream to room temperature before mixing.
- Mix the filling at low speed after adding the eggs.
- Freeze individual slices until firm, wrap them tightly, and store them in an airtight container.
- Thaw frozen slices overnight in the refrigerator.
- Warm and dry the knife between cuts for clean slices.
- Prep Time: 1 hour
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 717
- Sugar: 56
- Sodium: 375
- Fat: 41
- Saturated Fat: 23
- Unsaturated Fat: 13
- Trans Fat: 0.3
- Carbohydrates: 80
- Fiber: 3
- Protein: 11
- Cholesterol: 162