Peach Cobbler Cheesecake

Total Time Prep: 45 min. Bake: 45 min. + chilling
Yield 16 servings
Test Kitchen Approved
Peach cobbler cheesecake is a statement at summer get-togethers. It’s a labor of love, so prep it a day before serving.

Ingredients

  • ROASTED PEACHES:
  • 4 cups sliced peeled peaches or frozen unsweetened sliced peaches, thawed
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1/4 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten, room temperature
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • Sliced peaches, optional

Directions

  1. Preheat oven to 425. Place peaches, sugar, cinnamon and nutmeg in a large bowl; toss to coat. Transfer to a foil-lined rimmed baking pan. Roast until tender and browned, 12-15 minutes, turning halfway through. Remove from oven; cool completely.
  2. Reduce oven temperature to 350°. Wrap the bottom half of a 8-in. springform pan with 3 layers of aluminum foil.
  3. In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside; cool to room temperature.
  4. In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour 2 cups filling over crust.
  5. Roughly chop roasted peaches, spoon over filling. Pour remaining filling over peach mixture.
  6. Put the cheesecake into a roasting pan or rimmed sheet pan. Pour 1 inch of hot water into the roasting pan to make a cheesecake water bath. Bake at 325° for 30 minutes.
  7. In a small bowl, combine topping ingredients; break into small pea-sized crumbles. Sprinkle over cheesecake. Bake until center is just set and topping appears dull, 35-40 minutes longer. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove springform pan from water bath. Cool cheesecake on a wire rack 1 hour. Cover; cool completely in refrigerator. Before serving, remove foil, loosen sides from pan with a knife. Top with additional fresh sliced peaches, if desired.

Nutrition Facts

1 slice: 371 calories, 22g fat (12g saturated fat), 92mg cholesterol, 234mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 5g protein.

This cheesecake takes all the raving about peach and cream to the next level. Roasted peaches are mixed into the creamy filling of a cheesecake, then topped with that irresistible streusel topping and more juicy peaches. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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