Imagine a soft and creamy cheesecake combined with juicy peaches then topped with a sweet crumble. Well it’s here. This Peach Cobbler Cheesecake is the marrying of two great desserts brought together in one delicious bite.
I love Cheesecake and I love Peach Cobbler, so this dessert was a no brainer. This is the combination of both of these desserts into one delicious treat. This smooth and creamy cheesecake is layered with juicy roasted peaches and a sweet crunchy crumble, then baked to perfection. But, it needed more, so I topped it with more roasted peaches and that sweet crunchy crumble to finish it off. Every bite is loaded with the creaminess of the cheesecake, the tartness of the peaches and the sweet crunch of the crumble. Another words, the perfect bite.
Tips For Baking This Cake
- Room Temperature Ingredients: When making cheesecake it is very important to have all your ingredients at room temperature. This will allow them to blend smoothly together so that you have a cheesecake without lumps.
- Mixing The Batter: You want to mix your batter on a slow speed as to not create air bubbles. If your cheesecake has air bubbles, there is a greater chance of it cracking during the cooking process.
- Roasting The Peaches: It is best to roast your peaches in two batches. The first batch is for the inside of the cheesecake. Place these in the oven to roast before you start your cheesecake base. The second batch of peaches is for the top of the cheesecake. These peaches can be roasted once the cheesecake is baked and completely cooled.
- Water Bath: It is essential to bake your cheesecake in a water bath. This will add moisture to your oven which will prevent the cheesecake from drying out and cracking. To do this, cover the bottom and sides of your spring form pan with aluminum foil, making it water tight. Place the spring form pan in a 12” round baking dish. Fill the baking dish with water, up to 1/2 full, making sure not to get any water in the cheesecake or between the aluminum foil and the spring form pan.
- Cooking: Cook for exactly 40 minutes. Once the 40 minutes are up, shut the oven off and open the door. Let the cheesecake cool in the oven with the door open. This will allow the cheesecake to cool slowly which will prevent cracks from forming.
- Cooling: It is very important that you allow this cheesecake to cool at least 4 to 5 hour or even better overnight. This will allow the cheesecake to settle and become slightly firmer. Once it has completely cooled you will be able to add the peaches and crumble on top. At this time you will be able to cut it into slices
Making The Roasted Peaches:
- Your peaches should be ripe but firm. No need to peel off the skin, just slice each peach into 1/2” wedges and place in a roasting pan. You do not want the wedges smaller than that because the peaches will cook to quickly and become to soft. Coat them in a mixture of butter, sugar and cinnamon and bake on high heat until caramelized.
- I like to roast my peaches in two batches. I do my first batch before I make my cheesecake base. The peaches must be 100% cooled before layering them in the cake. I make my second batch once my cheesecake has baked and cooled completely.
Making The Crispy Sweet Crumble:
- The crumble can be made in advance. I like to make mine a day ahead of time so that it is cooled and ready to go when I make my cheesecake
- Make your crumble by adding the flour, brown sugar and cinnamon to a bowl. Add the melted butter and mix until combined and crumbs have formed. Place it in the oven to bake until golden. Remove from oven and allow to cool completely before adding to the cake.
Ingredients Needed For This Recipe:
- Cream Cheese: I like to go with Philadelphia full fat cream cheese. It is very important to leave it on the counter to bring it to room temperature. This will allow it to blend with the other ingredients more smoothly.
- Sugar: Granulated works best.
- Eggs: This is another ingredient that should be brought to room temperature.
- Cornstarch: I use cornstarch in this cheesecake because of the added juice that might be released by the peaches. The cornstarch will help thicken those juices so that your cheesecake is not watery.
- Salt: A small amount of salt will help enhance the flavors in the cheesecake.
- Peaches: You will want your peaches ripe but firm. There is no need to peel the peaches. Just remove the pits and cut into 1/2” wedges.
- Brown Sugar: Light or dark.
- Ground Cinnamon: This will add a bit of warmth to your peaches.
- Butter: I prefer to use unsalted butter, this way I can control the salt content in my recipes.
- Flour: All purpose works well.
- Graham Cracker Crumbs: You can buy graham cracker crumbs or just buy graham crackers and turn them into crumbs in a food processor.
Peach Cobbler Cheesecake
Course: DessertDifficulty: MediumFirst imagine a smooth creamy Cheesecake. Then imagine a juicy Peach Cobbler. Now imagine them combined together into one delicious dessert. This Peach Cobbler Cheesecake is the best of two desserts brought together into one tasty treat.
Ingredients
- For The Crumble Topping
1 Cup all purpose flour
1 Cup brown sugar
1 1/2 Teaspoons ground cinnamon
6 Tablespoons unsalted butter, melted
- For The Roasted Peaches
6 To 8 Medium peaches, pits removed and slices into 1/2” wedges.
2 Tablespoon brown sugar
1 Teaspoon ground cinnamon
4 Tablespoons unsalted butter, melted
- For The Graham Cracker Crust:
2 Cups graham cracker crumbs
1 Stick unsalted butter, melted
1/2 Teaspoon ground cinnamon
Pinch of salt
- For The Cheesecake
2 (8 oz.) Packages cream cheese, at room temperature
1 Cup granulated sugar
3 Eggs, at room temperature
1/4 Cup cornstarch
1 Tablespoon pure vanilla extract
Pinch of salt
3 Cups full fat plain greek yogurt
Directions
- For The Crumble Topping:
- Preheat the oven to 375º. Line a baking sheet with parchment paper and set to the side.
- To a large mixing bowl whisk together the flour, brown sugar and ground cinnamon until combined. Pour in the melted butter and mix with a fork until it resembles crumbs. Pour onto the prepared baking sheet and place in the preheated oven to bake for 12 to 15 minutes or until golden in color. Remove from oven and allow to cool completely before using. This can be made a day in advance
- For the Roasted Peaches:
- Preheat oven to 425º. It is best to roast the peaches in two batches, 3 to 4 peaches at a time, first the ones that go in the cheesecake, then when the cheesecake is done you can roast the second batch. This will ensure that the peaches on the top of the cake look fresh. Place sliced peaches in a medium sized casserole dish along with the melted butter, brown sugar and cinnamon. Toss to coat. Place in the preheated oven and bake for 18 minutes or until slightly softened. Remove from oven and allow to cool completely before adding to your cheesecake.
- For The Graham Cracker Crust:
- Spray a 9” spring form pan with baking spray and set to the side. To a medium sized mixing bowl mix together the graham cracker crumbs, cinnamon, salt and melted butter until it resembles wet sand. Press the graham cracker mixture to the bottom and up the sides of the spring form pan until very compact.
- For The Cheesecake:
- Place softened cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium until creamy. Add the eggs, vanilla and pinch of salt and continue beating until combined. Add the cornstarch and mix to combine. Using a rubber spatula, fold in the plain greek yogurt until incorporated.
- How To Assemble & Bake
- Preheat oven to 375º
- Place half of the cheesecake base in the prepared spring form pan and spread to cover the bottom. Spread half of the roasted peaches on top of the cheesecake layer and sprinkle with half of the crumble. Add the remaining cheesecake on top and spread to cover the peaches.
- To cook wrap the bottom of the spring form pan with a sheet of aluminum, making is water tight. Place the spring form pan in a larger baking pan then fill that pan 1/2 way with water. Place in preheated oven and bake for 40 minutes. After the 40 minutes, turn off the oven and open the door, do not remove the cheesecake. Allow the cheesecake to cool in the oven with the door open until cool.
- While your cheesecake is cooling, it is time to roast your second batch of peaches. Just repeat the process above. Allow your peaches to cool completely. Layer the cooled peaches on top of the cheesecake along with the remaining crumble. Slice and serve.
- Enjoy.