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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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Indulge in a slice of summer bliss with this Peach Cobbler Cheesecake. Combining the rich, creamy texture of cheesecake with the sweetness of spiced roasted peaches and a delightful brown butter crumble, this dessert is sure to impress. Perfect for gatherings or a cozy night in, this cheesecake not only tantalizes the taste buds but also makes for a stunning centerpiece on your dessert table. Make it ahead of time and chill overnight for flavors that meld beautifully, ensuring every bite is as enjoyable as the last.

Ingredients

Scale
  • 2 medium peaches
  • 1 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of salt
  • 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)
  • 1/2 cup all-purpose flour
  • 2 Tbsp brown sugar (packed)
  • 3 Tbsp unsalted butter (browned)
  • 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)
  • additional 2 medium peaches for topping
  • 1 Tbsp granulated sugar for topping
  • 1 tsp ground cinnamon for topping
  • 1/2 tsp ground nutmeg for topping
  • pinch of salt for topping

Instructions

  1. Preheat oven to 350°F (175°C). Slice peaches and toss with sugar, cinnamon, nutmeg, and salt. Arrange on a baking sheet.
  2. Roast peaches for 20-25 minutes until tender; let cool.
  3. Combine crushed graham crackers, sugars, melted butter, and salt in a bowl. Press into the bottom of a springform pan.
  4. For the filling, beat cream cheese until smooth. Gradually add sugars, followed by eggs one at a time, then vanilla extract and sour cream.
  5. Layer half of the filling over the crust, add half of roasted peaches, pour remaining filling over top, and finish with remaining peaches and brown butter crumble.
  6. Bake for 60-70 minutes until edges are set but center jiggles slightly. Cool gradually in the oven with door ajar for one hour.
  7. Chill in the refrigerator for at least four hours before serving.

Nutrition

Find it online: https://trandtaste.com/peach-cobbler-cheesecake/

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