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Peach Cobbler Cheesecake

By Britney Brown-Chamberlain
Prep: 1 hour
Cook: 1 hour 20 minutes
Chill Time: 8 hours
Total: 10 hours 20 minutes
Servings: 12
peach cobbler cheesecake on a white surface topped with peach cobbler, whipped cream, streusel, and salted caramel sauce.
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This Peach cobbler cheesecake is an ultra creamy cheesecake baked in a graham cracker crust loaded with jammy cinnamon peaches, buttery streusel and salted caramel on top!

Equipment

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Ingredients 

Peach Cobbler Filling

  • 1 lb Yellow Peaches, (ripe but firm)
  • 1/2 cup Brown Sugar
  • 1 tbsp Lemon Juice
  • 2 tbsp Cornstarch
  • 3 tbsp Water
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Salted Butter

Graham Cracker Crust

  • 18 Graham Cracker Sheets
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 cup Salted Butter

Streusel

  • 1 1/4 cup All Purpose Flour
  • 3/4 cup Brown Sugar
  • 2 tsp Cinnamon
  • 1/2 cup Salted Butter, (melted)

Cheesecake Batter

  • 32 oz Cream Cheese , (room temperature)
  • 1 1/2 cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 tbsp Cornstarch
  • 2 tsp Vanilla Extract
  • 3 large Eggs
  • 1 Egg Yolk
  • 3/4 cup Sour Cream, (room temperature)
  • 1/4 cup Heavy Cream, (room temperature)

Whipped Cream Topping

  • 1 1/2 cups Heavy Cream , (cold)
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • Salted Caramel Sauce, (store bought works fine)

Instructions 

Prepare the Peach Cobbler Filling

  • Chop peaches into bite sized chunks (about 1 inch pieces) and place into a skillet with brown sugar and lemon juice. Toss together and place onto the stove over medium heat. Cook for 8-10 minutes, until the peaches have softened and the mixture becomes bubbly/syrupy. 1 lb Yellow Peaches 1/2 cup Brown Sugar 1 tbsp Lemon Juice
  • Combine water and cornstarch in a small bowl and whisk together until smooth. Pour into the skillet and continue to cook for 3-4 minutes, until the mixture has thickened and the peaches become jammy. Remove from heat and add cinnamon and nutmeg and butter. Mix until the butter has fully melted then place into a medium bowl and set aside to cool completely. 2 tbsp Cornstarch 3 tbsp Water 1 1/2 tsp Cinnamon 1/4 tsp Nutmeg 1 tbsp Salted Butter

Make the Cinnamon Streusel

  • While the peaches are cooling, make the cinnamon streusel. Place flour into a heat safe bowl and microwave for 30 seconds. Mix together and microwave again for another 30 seconds. 1 1/4 cup All Purpose Flour
  • Break up any lumps in the flour, then add brown sugar and cinnamon. Mix together until combined, then add melted butter and mix until crumbles begin to form. Place until the refrigerator until ready to use. 3/4 cup Brown Sugar 2 tsp Cinnamon 1/2 cup Salted Butter

Prepare the Graham Cracker Crust

  • Once the peach mixture has cooled completely, preheat the oven to 350 degrees F. Begin making the graham cracker crust. Combine graham crackers, brown sugar, and cinnamon in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!) 18 Graham Cracker Sheets 1/4 cup Brown Sugar 1 tsp Cinnamon 1/2 cup Salted Butter
  • Line a 9-inch springform pan with parchment paper on the bottom and sides of the pan. Use the bottom of a glass to press the graham cracker crumbs firmly into the bottom and sides of the pan until a crust forms.
  • Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
  • Reduce oven temperature to 325 degrees F. Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.

Prepare the Cheesecake Batter

  • Add room temperature cream cheese, sugar, cinnamon, nutmeg, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract. Mix together for 20-30 seconds, until combined. 32 oz Cream Cheese 1 1/2 cup Sugar 1 tsp Cinnamon 1/2 tsp Nutmeg 1 tbsp Cornstarch 2 tsp Vanilla Extract
  • Scrape down the sides of the bowl and begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. 3 large Eggs 1 Egg Yolk 3/4 cup Sour Cream 1/4 cup Heavy Cream
  • Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
  • Now let’s assemble the cheesecake. Remove the streusel from the fridge and use your hands to break it up into crumbles. Reserve ½ of the peach cobbler filling and ½ of the streusel. Place into separate containers and set aside - this will be for topping the cheesecake before serving. (place into the refrigerator in an airtight container)
  • Add ½ of the cheesecake batter into the cooled graham cracker crust. Add ½ of the remaining peach cobbler filling and ½ of the remaining streusel. Use a wooden skewer or butter knife to swirl together. Add the remainder of the cheesecake batter on top and add the rest of the peach cobbler filling and the streusel and swirl again.
  • Carefully pour hot water into a 9x13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
  • Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 8 hours.
  • Before serving, make the whipped cream topping. Add heavy cream and powdered sugar to a large bowl. Beat until stiff peaks form. Gently spread the remaining peach cobbler filling on top of the cheesecake (if it’s stiffened, place into the microwave for about 10-15 seconds, until just slightly warmed and easily spreadable) 1 1/2 cups Heavy Cream 1/2 cup Powdered Sugar 1 tsp Vanilla Extract
  • Add the whipped cream on top, then drizzle the salted caramel on top. Sprinkle the remaining streusel on top and serve. Garnish with a fresh cut peach on top. Salted Caramel Sauce

Notes

  • Cool the peach filling completely. Warm peaches can soften the cheesecake batter and cause the peaches to sink as opposed to being one distinct layer.
  • Use room temperature cream cheese. This gives you a smoother batter, preventing lumps and uneven baking.
  • Keep your mixer on low. When you mix on medium or high speed, you're incorporating air into the cheesecake batter - this can cause the cheesecake to rise too quickly in the oven and then sink as it cools.
  • Scrape the bowl often. Cream cheese loves hiding along the bottom and sides of the mixing bowl.
  • Cool it slowly. The cheesecake is still cooking while it cools. Any sudden temperature changes can cause cracking.

Nutrition

Calories: 956kcal, Carbohydrates: 97g, Protein: 11g, Fat: 61g, Saturated Fat: 36g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 230mg, Sodium: 541mg, Potassium: 279mg, Fiber: 1g, Sugar: 70g, Vitamin A: 2332IU, Vitamin C: 2mg, Calcium: 161mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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