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Peach Cobbler Cheesecake

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!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chill Time 5 hours
Total Time 6 hours 50 minutes
Servings 8 slices

Ingredients
  

For the Roasted Peaches inside the Cheesecake

  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt

For the Graham Cracker Crust

  • 2 sleeves (275g) graham crackers blitzed into crumbs
  • 2 Tbsp (24g) granulated sugar
  • 1 Tbsp (10g) brown sugar
  • 1/2 cup (110g) (1 stick) unsalted butter melted
  • pinch of salt

For the Brown Butter Crumble

  • 1/2 cup all purpose flour
  • 2 Tbsp brown sugar packed
  • 3 Tbsp unsalted butter browned
  • pinch of salt

For the Cheesecake

  • 24 oz (675g) (3 blocks) full fat cream cheese room temperature
  • 3/4 cup (160g) granulated sugar
  • 2 Tbsp (20g) brown sugar
  • 3 (150-155g) large eggs room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (195g) sour cream room temperature

For the Roasted Peaches on top of the Cheesecake

  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt

Instructions
 

For the Graham Cracker Crust

  • Preheat the oven to 350F, Spray a 7" springform pan with nonstick spray and line the bottom with parchment paper.
  • Stir together the graham cracker crumbs (675g or 2 sleeves), 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.***
  • 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.
  • Bake for 8-10 minutes, until browned slightly. Remove from the oven to cool.
  • Increase the oven to 400°F (roughly 204°C) and prepare a baking sheet by lining it with parchment paper.

For the Brown Butter Crumble

  • In a medium bowl, whisk together 1/2 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 3 Tbsp of melted butter).
  • Pour the browned (or melted) butter into the dry mixture and mix until the mixture looks like a crumble.
  • Set the crumble in the fridge while you prep the peaches to roast.

For the Roasted Peaches inside the Cheesecake

  • In a medium bowl, toss 2 sliced ripe peaches with 1 Tbsp of sugar, 1 tsp of ground cinnamon, 1/2 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.
  • Spread the peaches onto half of the baking sheet and the crumble onto the other half. After about 8-10 minutes, remove the crumble but continue to roast the peaches for another 5-10 minutes until the skin just begins to blister. Remove from the oven and set aside.

For the Cheesecake

  • Set a large pot or a kettle of water to boil, place a rimmed pan in the bottom rack of the oven. Reduce the oven to 325°F (roughly 160°C)
  • To a medium bowl, add 24oz (675g) (3 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
  • Add 3/4 cup (160g) of granulated sugar and 2 Tbsp (20g) 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 3 large room temperature eggs, one at a time, and mix until combined. Then add 2 tsp of vanilla extract and mix until incorporated.
  • Switch to a spatula and stir in 3/4 cup (195g) 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. Reserve the rest of the crumble for assembly the next day. Top it off with the rest of the cheesecake batter.
  • Pour the boiling water into the pan at the bottom of the oven. Then place the cheesecake on the rack directly above the pan with the hot water. Remember to place the cheesecake on a tray to avoid leakage.
  • Bake for 40-50 minutes depending on your oven. For my oven 55 minutes works perfectly. You're looking for 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, using 2 sliced peaches, 1 Tbsp of granulated sugar 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, the rest of the brown sugar crumble and optionally a drizzle of caramel. Serve and enjoy!
  • Store in the fridge in an airtight container for up to 5 days.

Notes

*If you choose to use melted butter you will only need to melt 2 Tbsp for the crumble. Because the butter loses a bit of volume when browned, we brown a total of 3 Tbsp to achieve the proper ratio
**vanilla extract is a fine substitute 
***This recipe makes a very thick crust. If you prefer a less thick crust, simply cut this recipe in half!