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Decadent Peach Cobbler Cheesecake with Cinnamon Streusel Topping

A close-up slice of peach cobbler cheesecake showing a graham cracker crust, creamy filling, and caramelized peaches with a crumble topping.
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A rich, creamy New York style cheesecake layered with spiced peach filling and topped with a buttery, cinnamon streusel crumble.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 cups sliced fresh or frozen (thawed) peaches
  • 1/4 cup packed light brown sugar (for peaches)
  • 1 teaspoon ground cinnamon (for peaches)
  • 1 tablespoon cornstarch (for peaches)
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil for a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the peach layer: In a small bowl, toss the sliced peaches with 1/4 cup brown sugar, 1 teaspoon cinnamon, and cornstarch. Set aside.
  4. Prepare the cheesecake batter: Beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and sour cream until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Spoon half of the peach mixture evenly over the batter. Gently pour the remaining batter over the peaches. Top with the remaining peach mixture, swirling slightly with a knife if desired.
  6. Prepare the streusel topping: In a separate bowl, combine flour, 1/2 cup brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter using your fingers or a pastry blender until coarse crumbs form. Sprinkle this topping evenly over the peaches and batter.
  7. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (water bath).
  8. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight wobble.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best texture, bring your cream cheese and eggs to room temperature before mixing.
  • Do not skip the water bath; it provides the moist heat necessary for a creamy, crack-free cheesecake.
  • If you prefer a more defined cobbler topping, you can bake the streusel separately for 10 minutes and sprinkle it on after the cheesecake has cooled slightly before chilling.

Nutrition

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