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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake That Transforms Summer Desserts

This Peach Cobbler Cheesecake combines creamy cheesecake and fresh peaches in a layered dessert that captures the essence of summer.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 pack Graham Crackers Use gluten-free options if necessary.
  • 1/4 cup Sugar Brown sugar can amplify flavor.
  • 1/2 cup Butter Unsalted is best.
For the Cheesecake Filling
  • 16 oz Cream Cheese Full-fat yields richer texture.
  • 3/4 cup Granulated Sugar Brown sugar can be used.
  • 3 large Eggs Room temperature for easy mixing.
  • 1 tbsp Vanilla Extract Pure vanilla gives best flavor.
For the Peach Layer and Topping
  • 4 cups Fresh Peaches Fresh preferred, canned if in a hurry.
  • 1/4 cup Brown Sugar For caramelization.
  • 1 tsp Cinnamon Nutmeg can be an alternative.
For the Streusel Topping
  • 1 cup Flour All-purpose or gluten-free flour.
  • 1/2 cup Butter Use unsalted for flavor control.
  • 1/2 cup Oats Sliced almonds can be added.

Equipment

  • Oven
  • Mixing Bowls
  • Springform Pan
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat oven to 375°F (190°C). Mix sliced peaches with brown sugar and cinnamon, spread on lined baking sheet, and roast for 25-30 minutes until soft. Let cool.
  2. Mix flour, oats, softened butter, and brown sugar until crumbly for the streusel. Spread on baking sheet and bake at 375°F (190°C) for 15 minutes until golden brown. Cool the mixture.
  3. Mix crushed graham crackers, melted butter, and granulated sugar in a bowl. Firmly press into a springform pan and bake at 350°F (175°C) for 10 minutes. Cool.
  4. Cream together cream cheese and granulated sugar until smooth. Gradually blend in eggs, then fold in vanilla extract.
  5. Pour half cheesecake batter over cooled crust, sprinkle half roasted peaches, and top with streusel. Add remaining cheesecake filling and bake at 325°F (160°C) for 50-60 minutes until edges are set.
  6. Cool cheesecake to room temperature for an hour, then refrigerate for at least 4 hours. Before serving, roast remaining peaches and layer on top with remaining streusel.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 7mgCalcium: 80mgIron: 1mg

Notes

For best flavor, use fresh, ripe peaches and ensure cream cheese is at room temperature. Don't rush chilling time for improved texture.

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