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Cobbler Cheesecake Recipe

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★★★★★

4.6 from 147 reviews

This Cobbler Cheesecake recipe combines the luscious creaminess of classic cheesecake with sweet, roasted peaches and a cinnamon-spiced streusel topping and graham cracker crust. The dessert features layers of rich cream cheese batter, caramelized peach filling, and a crisp crumble that mimics the flavors of a peach cobbler, all baked with a water bath for perfect texture. Ideal for peach season and guaranteed to impress with its elegant presentation and comforting flavors.

Ingredients

Scale

Peach Filling

  • 4 medium peaches, slightly underripe
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Streusel

  • 1 & 1/4 (150g) cups all-purpose flour, spooned and leveled
  • 1 cup (200g) packed brown sugar, light or dark
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Graham Cracker Crust

  • 2 cups (210g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled

Cheesecake Batter

  • 4 (8oz) blocks cream cheese (32oz / 900g total), at room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup (30g) all-purpose flour, spooned and leveled
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Peach Topping

  • 5 medium peaches, slightly underripe
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Make the peach filling: Core the peaches and slice into roughly 1/8 to 1/4 inch thick wedges. Drop the sliced peaches onto a parchment-lined baking sheet and sprinkle with sugar and cinnamon. Toss until sugar sticks and peaches look shiny. Let sit 5 minutes to release juices. Roast at 400°F for 10–15 minutes until fork tender. Cool on the baking sheet.
  2. Make the streusel: Combine flour, brown sugar, cinnamon, and melted butter in a bowl until mixture resembles wet sand. Spread evenly on a parchment-lined baking sheet. Bake at 325°F for 10 minutes. Cool 5–10 minutes, then crumble into small clumps. Set aside.
  3. Make the graham cracker crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into bottom and halfway up sides of a 9-inch springform pan. Bake at 325°F for 8 minutes. Cool slightly while preparing batter.
  4. Make the cheesecake batter: Beat cream cheese and sugar until smooth and lump-free. Add salt, flour, sour cream, and vanilla, and mix to combine. Add eggs one at a time, mixing gently to just combine, avoiding overmixing.
  5. Assemble first layer: Pour half of the cheesecake batter over the graham cracker crust and spread evenly. Layer roasted peaches evenly over the batter, then sprinkle 1/3 to 1/2 of streusel on top. Save remaining streusel for topping.
  6. Top cheesecake: Dollop remaining batter over the peaches and streusel, smoothing into an even layer without disturbing layers below.
  7. Prepare water bath: Place a large baking pan with about 1 inch of boiling water on the oven’s bottom rack. Place cheesecake in the center rack above.
  8. Bake cheesecake: Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes. The surface should be puffed, edges lightly browned, and center slightly jiggly but set. Turn off oven, crack door open, and let cheesecake cool in oven 1 hour, running a knife along edges after 30 minutes to prevent sticking.
  9. Cool and chill: Remove cheesecake, cool to room temperature, cover, and refrigerate at least 4 hours or overnight until fully set.
  10. Make peach topping: Slice peaches into 1/4 to 1/2 inch wedges. Toss with sugar and cinnamon, let sit 5 minutes until shiny. Bake at 400°F for 12–16 minutes until fork tender. Cool completely.
  11. Assemble final cheesecake: Remove cheesecake from springform pan and transfer to serving plate. Arrange cooled peach topping and any juices on top, then sprinkle reserved streusel. Slice with a sharp knife and serve.

Notes

  • Use slightly underripe peaches for better texture and to prevent mushiness during roasting.
  • Ensure cream cheese and eggs are at room temperature to prevent lumps in batter.
  • The water bath helps prevent cracking and promotes creamy texture in cheesecake.
  • Loosening the sides of the cheesecake midway through cooling prevents the top from cracking or tearing.
  • The streusel topping can be made ahead and stored refrigerated for convenience.
  • For best results, use a quality parchment paper to avoid sticking during roasting and baking.

Keywords: cobbler cheesecake, peach cheesecake, streusel topping, graham cracker crust, roasted peaches, baked cheesecake dessert

Find it online: https://cookwithlea.com/cobbler-cheesecake-recipe/