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peach cobbler cheesecake recipe
- Total Time: 150 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This peach cobbler cheesecake recipe layers creamy cheesecake with warm, spiced peaches and a buttery streusel, creating an irresistible treat perfect for special occasions.
Ingredients
- 700 g (3 x 8 oz blocks) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs, at room temperature
- 100 ml (0.4 cup) full-fat sour cream, at room temperature (or plain full-fat Greek yogurt)
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 700 g (about 4–5 medium) ripe fresh peaches, peeled, pitted, sliced (or quality thawed frozen peaches)
- 50 g (0.25 cup) granulated sugar
- 15 ml (1 tablespoon) fresh lemon juice
- 15 g (1 tablespoon) cornstarch
- 30 g (2 tablespoons) finely diced candied ginger
- 200 g (1.5 cups) crushed digestive biscuits or graham crackers (use gluten-free for dietary needs)
- 100 g (7 tablespoons) unsalted butter, melted (for crust)
- 100 g (0.75 cup) all-purpose flour
- 60 g (0.25 cup) light brown sugar, firmly packed
- 50 g (3.5 tablespoons) unsalted butter, cold and cubed (for streusel)
- 2 g (0.5 teaspoon) ground cardamom
- 20 g (0.25 cup) slivered almonds, toasted (for garnish)
- 15 g (1 tablespoon) finely diced candied ginger (for garnish)
- 5 g (1 teaspoon) powdered sugar (for dusting)
Instructions
- Prepare Crust: Preheat oven to 160°C (325°F). Combine crushed biscuits and melted butter. Press mixture into a greased 9-inch springform pan. Bake for 10 minutes until golden, then cool slightly.
- Make Batter: In a bowl, beat softened cream cheese and sugar until smooth. Add eggs one by one, mixing until just combined after each. Stir in sour cream and vanilla extract until just combined. Do not overmix.
- Bake Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan in a hot water bath. Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles. Cool completely, then chill for at least 4 hours.
- Prepare Topping: In a saucepan, combine peaches, sugar, lemon juice, and cornstarch. Cook over medium heat for 8-10 minutes, stirring until the mixture thickens and the peaches are tender. Stir in the 2 tablespoons of candied ginger and cool completely.
- Create Streusel: In a separate bowl, whisk together all-purpose flour, light brown sugar, and ground cardamom. Add the cold cubed butter and rub with your fingertips until coarse crumbs form. Refrigerate the streusel mixture.
- Assemble and Finish: Spread the cooled peach topping evenly over the chilled cheesecake. Sprinkle the prepared streusel mixture over the peach layer. Bake at 180°C (350°F) for 20-25 minutes, or until the streusel is golden brown. Cool completely, then chill for at least 2 hours before serving. Garnish with toasted slivered almonds, 1 tablespoon of finely diced candied ginger, and a dusting of powdered sugar.
Notes
For busy cooks, use pre-crushed graham cracker crumbs or quality canned peaches to save time. A stand mixer simplifies cheesecake batter preparation. To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually. If peaches are watery, cook longer to ensure a luxurious, thickened sauce.
- Prep Time: 45 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150 g)
- Calories: 550 calories
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 100 mg