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Baked Peach Cobbler Cheesecake

Heavenly Baked Peach Cobbler Cheesecake: A Must-Try Delight

This Baked Peach Cobbler Cheesecake combines creamy cheesecake and sweet caramelized peaches, making it a must-try dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 8 oz Honey Graham Crackers Substitute with digestive biscuits or vanilla wafers for a similar flavor.
  • 6 tbsp Salted Butter Unsalted butter can be used if desired.
  • 1/3 cup Brown Sugar White sugar mixed with a touch of molasses can be used as a substitute.
For the Cheesecake Filling
  • 16 oz Cream Cheese Neufchâtel cheese can lighten the dish with less fat.
  • 1 cup Granulated Sugar No direct substitutes suggested.
  • 1 tbsp Vanilla Extract Vanilla bean paste or almond extract can offer a twist.
  • 3 Large Eggs Unsweetened applesauce or flax eggs are good substitutes for a vegan option.
  • 1 cup Sour Cream Greek yogurt can be a similar substitute.
  • 1 can Peach Pie Filling Fresh or frozen peaches can be used, thickened with cornstarch.
For the Streusel Topping
  • 1 cup All-Purpose Flour Use a gluten-free flour blend for a gluten-free version.
  • 1/2 cup Brown Sugar
  • 1 tsp Ground Cinnamon Pumpkin pie spice can be an alternative.
  • 4 tbsp Chilled Butter Ensure it's firm and cubed for the proper texture.

Equipment

  • 9-inch springform pan
  • Food processor
  • mixing bowl
  • Fork or pastry cutter
  • roasting pan

Method
 

Step-by-Step Instructions for Baked Peach Cobbler Cheesecake
  1. Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with aluminum foil.
  2. Make the crust by combining graham crackers, melted butter, and brown sugar in a food processor. Press into the pan and bake for 10 minutes.
  3. Prepare the cheesecake batter by beating cream cheese, sugar, and vanilla until smooth, then adding eggs and sour cream.
  4. Create the streusel topping by mixing flour, brown sugar, cinnamon, and chilled butter until crumbly.
  5. Pour half of the cheesecake batter into the crust, layer half of the peach filling, and sprinkle a third of the streusel on top.
  6. Repeat the layers with the remaining batter, peach filling, and streusel on top.
  7. Bake in a water bath for 75-85 minutes until edges are set but slightly wobbly in the center.
  8. Cool gradually in the oven for one hour, then at room temperature for one hour before chilling in the fridge for 4-6 hours.
  9. Serve chilled, garnished with whipped cream or fresh peach slices.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 70mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, allow the cheesecake to chill overnight. Prevent cracks by cooling slowly and using a water bath during baking.

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