Creamy and silky cheesecake, perfectly spiced roasted peaches and a warm brown butter crumble make this most delicious peach cobbler cheesecake the best way to use the last of your peaches this summer!
I have good news. You can make this entire peach cobbler cheesecake recipe in the same medium sized bowl if you simply rinse and dry the bowl between each step. Most recipes you have to use lots of different bowls and kitchen supplies, but as I was making this peach cobbler cheesecake I realized the mess was very minimal. Like, the effort to reward ratio is off the charts disproportionate. Very little stress, VERY delicious dessert.
Another huge advantage of this dessert is that it flows very nicely. Every time something is in the oven, you are preparing the next element. All of the elements are easy and can be done in the short time that the previously made element is baking!
As a blog that always tries to remind her readers that baking is therapeutic, I’m elated when I can make my recipes relatively stress and mess-free! Okay now, let’s get to what you came here for, this gorgeous peach cobbler cheesecake!
Expert Tips to Make the Best Peach Cobbler Cheesecake
- This recipe uses a 6” springform pan. I wanted this peach cobbler cheesecake to be small. It’s so rich and luxurious that a little goes a long way with it. The recipe would work well (unchanged) in a 7” springform pan as well. Who knows, if this recipe becomes popular enough maybe I’ll adjust the ingredients to make a larger size as well!
- I like a thick graham cracker crust. Listen ladies, I like a thick graham cracker crust. I just do. This recipe, as you can see in the photos, makes a thick crust. If you don’t prefer as much crust feel free to cut the crust recipe in half!
- Reserve the roasted peach juices! After the peaches finish roasting there should be some delicious peach juice leftover in the pan. Don’t dispose of the juice! Once assembled, pour the roasted peach juice over your peach cobbler cheesecake for added yumminess.
- The alternative water bath method. My peach cobbler cheesecake recipe uses an alternative water bath. Instead of surrounding the foil protected cheesecake in water, simply place a tray of hot water on the rack below the cheesecake in the oven. We do this frankly, because it’s just less hassle for the same result.
- Make the peaches for the top the day you serve it. This peach cobbler cheesecake needs to chill in the refrigerator for a few hours, preferably overnight. It is best to make the roasted peaches for the top of the cheesecake fresh the day it will be served, instead of chilling the roasted peaches with the cheesecake. Thankfully the peaches take less than 15 minutes to roast!
- Optional but recommended, brown the butter. Browning butter takes just a few extra minutes, but I highly recommend browning the butter for the crumble. It adds a depth of flavor that pairs really well with the peaches and cinnamon in the recipe!
- Patience patience patience…I know I get it, you made this gorgeous peach cobbler cheesecake and now all you want to do is dig in! But this cheesecake must be chilled properly to set up and ultimately achieve the perfect texture. It will be worth the wait! So if you’re planning to make this for a dinner party or event, plan ahead and make it the day before!
Happy Peachy Baking!
Peach Cobbler Cheesecake
Ingredients
For the Roasted Peaches inside the Cheesecake
- 2 small/medium ripe peaches
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 Tbsp granulated sugar
- 1 Tbsp brown sugar
- 1/2 cup unsalted butter 1 stick, melted
- pinch of salt
For the Brown Butter Crumble
- 1/4 cup all purpose flour
- 2 Tbsp brown sugar packed
- 3 Tbsp unsalted butter* browned, 2 Tbsp if using melted butter
- pinch of salt
For the Cheesecake
- 16 oz full fat cream cheese 2 blocks, room temperature
- 3/4 cup granulated sugar
- 2 Tbsp brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla bean paste**
- 1/2 cup sour cream room temperature
For the Roasted Peaches on top of the Cheesecake
- 4 small/medium ripe peaches
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- pinch of salt
Instructions
For the Roasted Peaches inside the Cheesecake
- Preheat the oven to 400°F (roughly 204°C) and line a small baking sheet or pan with parchment paper.
- In a medium bowl, toss 2 sliced ripe peaches with 1/2 tsp of ground cinnamon, 1/4 tsp of ground nutmeg and a pinch of salt.
- Allow the peaches to sit in the bowl for 10 minutes to bring out the juices.
- Roast the peaches for 12-14 minutes until the skin just begins to blister. Remove from the oven and set aside.
For the Graham Cracker Crust
- While the peaches are roasting, stir together 2 cups of graham cracker crumbs, 2 Tbsp of granulated sugar, 1 Tbsp of brown sugar and a pinch of salt together in a medium bowl. Add 1/2 cup (1 stick) of melted butter and stir until the mixture resembles wet sand.***
- Spray a 6" or 7" springform pan with nonstick spray.
- Pour the graham cracker crust mixture into the springform pan and spread it as evenly as possible around the bottom of the pan and up the sides. It helps to use a cup with the straight side to press the crust evenly around the pan.
- Reduce the oven to 350°F (roughly 180°C) and bake for 8-10 minutes, until browned slightly. Remove from the oven to cool.
For the Brown Butter Crumble
- In a medium bowl, whisk together 1/4 cup of all purpose flour, 2 Tbsp of brown sugar and a pinch of salt until combined.
- Over a small saucepan on medium heat, brown 3 Tbsp of butter. (If you do not wish to brown the butter, simply use 2 Tbsp of melted butter).
- Pour the browned (or melted) butter into the dry mixture and mix until the mixture looks like a crumble.
- Spread the mixture onto a baking sheet lined with parchment paper and bake for 8 minutes. The crumble should still be soft when removed from the oven, it will firm up slightly while chilling on the baking sheet. Set aside.
For the Cheesecake
- To a medium bowl, add 16oz (2 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
- Add 3/4 cup of granulated sugar and 2 Tbsp of brown sugar and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
- Add in 2 large room temperature eggs, one at a time, and mix until combined. Then add 2 tsp of vanilla bean paste (or vanilla extract) and mix until incorporated.
- Switch to a spatula and stir in 1/2 cup of room temperature sour cream until everything is evenly mixed in.
- Pour half of the cheesecake mixture into the cooled graham cracker crust.
- Add all of the roasted peaches and about half of the brown sugar crumble directly on top of the cheesecake mixture. Top it off with the rest of the cheesecake batter.
- Place a pan or baking dish on the bottom rack of the oven and pour boiling water into it. Then place the cheesecake on the rack directly above the pan with the hot water.
- Bake at 350°F (180°C) for 50-60 minutes depending on your oven. For my oven 55 minutes works perfectly. You're looking for a slightly golden outer edge and a slightly wobbly center. When you stick a toothpick into the center it should come out with some batter on it, as long as it isn't liquid, the cheesecake is done!
- When the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door of the oven slightly open for 1 hour. This helps the cheesecake cool down slowly, instead of shocking its temperature, potentially leading to splits.
- Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven and allow it to come close to room temperature for another hour or so. Then cover it and place it in the refrigerator to chill for 5 hours or, preferably, overnight.
For the Roasted Peaches on top of the Cheesecake
- On the day you will serve the peach cobbler cheesecake, preheat the oven to 400°F (roughly 204°C) and complete the same above steps for the roasted peaches, this time using 4 sliced peaches, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg and a pinch of salt.
- Allow to sit for 10 minutes and then roast the peaches for 12-14 minutes until the skin just begins to blister. Remove from the oven to cool slightly. Save the juice for the topping!
- Remove the chilled cheesecake from the refrigerator and release it from the springform pan. Assemble with the freshly roasted peaches and the rest of the brown sugar crumble. Pour any sauce from the peaches over top of the cheesecake. Serve and enjoy!
- Store in the fridge in an airtight container for up to 5 days.
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