Description
Creamy roasted peach cobbler cheesecake with cinnamon crumble and graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/2 cup unsalted butter, melted
- 6 peaches, sliced
- 4 tablespoons melted butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 5 tablespoons cold butter
- 4 blocks cream cheese
- 1 1/4 cups granulated sugar
- 2 tablespoons cornstarch
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla bean paste
- 1 cup sour cream
Instructions
- Preheat oven to 425 degrees Fahrenheit and roast peaches with butter, brown sugar, and cinnamon for 15 minutes.
- Prepare crumble mixture using flour, brown sugar, cinnamon, salt, and cold butter.
- Mix graham cracker crumbs, sugar, cinnamon, salt, and melted butter, then press into springform pan and bake for 10 minutes.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Beat cream cheese, sugar, and cornstarch until smooth.
- Mix in eggs one at a time, then add vanilla and sour cream.
- Pour half the batter into crust and layer with peaches and crumble.
- Add remaining batter and smooth top.
- Bake cheesecake in a water bath for 75 minutes.
- Cool gradually and chill for at least 4 hours before serving.
Notes
- Use room-temperature ingredients for smooth cheesecake batter.
- Roast peaches lightly to avoid excess moisture.
- Chill overnight for cleaner slices and deeper flavor.
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 38
- Sodium: 340
- Fat: 42
- Saturated Fat: 24
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 2
- Protein: 9
- Cholesterol: 155