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Peach Cobbler Cheesecake

A stunning dessert that combines the warm flavors of peach cobbler with a smooth cream cheese filling, crowned with a brown-butter crumble.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 12 hours
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Peaches
  • 2 medium medium peaches Use the same amount twice: one batch for the inside, one for the topping.
  • 1 Tbsp granulated sugar Reduce to 1/2 Tbsp if peaches are very sweet.
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • a pinch salt For roasting each batch.
For the Graham Cracker Crust
  • 2 sleeves graham crackers Blitzed into crumbs (about 2 cups crumbs).
  • 2 Tbsp granulated sugar
  • 1 Tbsp brown sugar
  • 1/2 cup unsalted butter, melted
  • a pinch salt Substitution: Use gluten-free graham-style crackers for GF option.
For the Brown Butter Crumble
  • 1/2 cup all-purpose flour
  • 2 Tbsp packed brown sugar
  • 3 Tbsp unsalted butter, browned
  • a pinch salt
For the Cheesecake Filling
  • 24 oz full-fat cream cheese, room temperature Important for smooth texture.
  • 3/4 cup granulated sugar
  • 2 Tbsp brown sugar
  • 3 large eggs, room temperature Approximately 150–155 g each.
  • 2 tsp vanilla extract
  • 3/4 cup sour cream, room temperature

Method
 

Graham Cracker Crust
  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs with 2 Tbsp granulated sugar, 1 Tbsp brown sugar, melted butter, and a pinch of salt until evenly moistened.
  3. Press the crumb mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.
  4. Bake 8–10 minutes until set. Cool slightly while preparing the rest.
Brown Butter Crumble
  1. In a small skillet, brown 3 Tbsp unsalted butter over medium heat until nutty aroma appears. Remove from heat.
  2. Combine 1/2 cup flour, 2 Tbsp packed brown sugar, browned butter, and a pinch of salt. Toss to form clumps.
  3. Set aside on a sheet to cool. This will top the cheesecake later.
Roasted Peaches for Inside
  1. Halve and slice 2 medium peaches. Toss with 1 Tbsp granulated sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and a pinch of salt.
  2. Spread on a baking sheet and roast at 400°F (200°C) for 12–15 minutes until soft and slightly caramelized.
  3. Cool. Chop coarsely and reserve.
Cheesecake Preparation
  1. Reduce oven to 325°F (160°C). Wrap the outside of the springform pan in foil to prevent water leaking into the crust.
  2. Beat room-temperature cream cheese until smooth. Add 3/4 cup granulated sugar and 2 Tbsp brown sugar. Beat until creamy and no lumps remain.
  3. Add eggs one at a time, mixing gently and scraping the bowl. Stir in 2 tsp vanilla.
  4. Fold in 3/4 cup sour cream until incorporated. Do not overmix; you want a smooth batter with minimal air.
  5. Gently fold in the roasted peach pieces.
  6. Pour batter over the prepared crust. Smooth the top. Sprinkle the brown-butter crumble evenly over the batter.
  7. Place the pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform (water bath).
  8. Bake at 325°F (160°C) for 50–65 minutes. The center should jiggle slightly but not be liquid. A thin crack is okay.
  9. Turn oven off. Crack the oven door and let cheesecake cool inside for 1 hour to reduce cracking.
  10. Remove from oven, cool completely on a rack, then refrigerate 4 hours or overnight.
Roasted Peaches on Top
  1. Roast the second batch of 2 medium peaches the same way (1 Tbsp sugar, 1 tsp cinnamon, 1/2 tsp nutmeg) at 400°F (200°C) for 12–15 minutes.
  2. Cool and arrange slices atop chilled cheesecake just before serving. Add extra crumble if desired.

Notes

Refrigerate leftovers tightly covered for up to 4–5 days. Cheesecake can be frozen for up to 2 months but should be thawed in the refrigerator overnight before serving.