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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Indulge in the delightful layers of Peach Cobbler Cheesecake, a dessert that perfectly marries creamy cheesecake with the sweet, comforting essence of peach cobbler. This luscious treat features a crunchy graham cracker crust, rich cheesecake filling, and roasted peaches, creating a symphony of flavors and textures that will impress your family and friends.

Ingredients

Scale
  • 4 medium underripe peaches
  • 3 tablespoons granulated sugar (for roasting peaches)
  • 1/2 teaspoon ground cinnamon (for roasting peaches)
  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar (for crust)
  • 1 teaspoon ground cinnamon (for crust)
  • 1/2 cup unsalted butter, melted and cooled (for crust)
  • 1 & 1/4 cups all-purpose flour, spooned and leveled (for streusel)
  • 1 cup packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/2 cup unsalted butter, melted and cooled (for streusel)
  • 4 (8oz) blocks cream cheese, at room temperature
  • 1 cup granulated sugar (for filling)
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour, spooned and leveled (for filling)
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 5 medium peaches, slightly underripe (for topping)
  • 4 tablespoons granulated sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Slice peaches, toss with sugar and cinnamon, and roast on a parchment-lined baking sheet for about 20 minutes.
  2. Prepare streusel by mixing flour, brown sugar, cinnamon, and melted butter until crumbly.
  3. Make the graham cracker crust by combining crumbs, sugar, cinnamon, and melted butter; press firmly into the bottom of a springform pan.
  4. Beat cream cheese until smooth; add sugar, salt, flour, sour cream, vanilla extract, and eggs until just combined.
  5. Layer half of the cheesecake filling over the crust followed by half of the roasted peaches; repeat layering.
  6. Top with streusel mix and bake for 60-70 minutes until set but slightly jiggly in the center.
  7. Cool gradually in the oven for an hour before refrigerating for at least six hours.

Nutrition

Find it online: https://cookingwithphoebe.com/peach-cobbler-cheesecake/