Ultimate Peach Cobbler Cheesecake: Your Best Homemade Dessert for Peach Season

There’s nothing quite like the arrival of peach season, when orchards overflow with their sweet, sun-ripened bounty. This year, celebrate the juicy, fragrant delights of summer by transforming them into a truly extraordinary dessert: the Peach Cobbler Cheesecake. This recipe masterfully combines the rustic comfort of a classic peach cobbler with the sophisticated indulgence of a creamy, rich cheesecake, all crowned with a buttery, cinnamon-spiced streusel. It’s an elegant yet approachable dessert that promises a symphony of flavors and textures in every single bite, making it the perfect centerpiece for any gathering or a special treat to enjoy with loved ones.

My love for peach season runs deep, and I always look for creative ways to highlight the natural sweetness and vibrant flavor of fresh peaches. This recipe was born from a desire to combine the warmth and comforting textures of a traditional Southern peach cobbler – with its tender baked peaches and crunchy, buttery topping – with the smooth, tangy elegance of a classic cheesecake. The result is a truly remarkable dessert that captures the essence of both favorites. Imagine: a robust graham cracker crust, a velvety cheesecake layer, a luscious peach filling, and a generous sprinkle of cinnamon streusel, all baked to golden perfection. It’s a dream come true for any peach lover!

If you’re as passionate about cheesecake as I am, you’ll definitely want to explore these other fantastic recipes:

• Roasted Strawberry Crumble Cheesecake Recipe
• The Best Apple Crisp Cheesecake (With Crumble)
• The Best Blueberry Cheesecake Cookies Recipe
• Best Cinnamon Roll Cheesecake Recipe

Why This Peach Cobbler Cheesecake Will Become Your New Favorite

This Peach Cobbler Cheesecake isn’t just another dessert; it’s an experience. Here’s why you’ll adore it:

• Unforgettable Layers of Flavor and Texture: Prepare your taste buds for an adventure. Each forkful delivers a harmonious blend of textures, from the firm, buttery graham cracker crust, to the silky-smooth and tangy cheesecake filling, the sweet and tender peach layer, and finally, the irresistible crunch of the cinnamon streusel. This multi-layered approach ensures every bite is exciting and satisfying.
• Celebrates Peak Peach Season (and Beyond!): This recipe truly shines when made with fresh, ripe peaches, making it the ultimate dessert for enjoying the bounty of summer. However, don’t let the off-season stop you! You can easily substitute with high-quality frozen peaches, allowing you to enjoy this delightful treat year-round, whenever a peach craving strikes.
• A Creative Twist on Two Beloved Classics: Why choose between a comforting peach cobbler and a decadent cheesecake when you can have both? This recipe expertly merges the best elements of a traditional cheesecake with the warm, fruit-filled goodness of a baked peach cobbler. It’s a unique and innovative dessert that offers the best of both worlds.
• Impressive Results, Approachable Process: While this cheesecake looks like it came straight from a gourmet bakery, it’s surprisingly accessible for home bakers of all skill levels. With clear, step-by-step instructions and helpful tips for each stage, you can achieve professional-looking and tasting results, even if you’re trying a cheesecake for the first time.
• Easily Customizable for Your Preference: This recipe provides a fantastic base for experimentation. Feel free to explore different fruit combinations – perhaps a mix of peaches and blueberries, or a touch of apricot. Adding a hint of lemon zest to the cheesecake filling can also brighten the flavors beautifully, allowing you to tailor this dessert to your personal taste.

Key Ingredients for the Perfect Peach Cobbler Cheesecake

Crafting this incredible dessert begins with selecting the right ingredients. You’ll find the precise measurements in the comprehensive recipe card at the bottom of this article, but here’s a closer look at what you’ll need and the important role each plays in creating a truly memorable Peach Cobbler Cheesecake:

• Fresh Peaches: These are the undeniable stars of our show! Opt for ripe, fragrant peaches that yield slightly when gently squeezed. You’ll peel and dice them for the luscious filling, and reserve some larger slices for the optional, beautifully roasted topping. Using fresh peaches will give you the most vibrant flavor, but frozen peaches work perfectly well in a pinch.
• Brown Sugar & Granulated Sugar: A dynamic duo! Brown sugar adds a deeper, molasses-rich sweetness and moisture, perfect for the peach filling and streusel. Granulated sugar provides clean sweetness for the graham cracker crust and helps achieve that classic cheesecake texture.
• Water & Cornstarch: This combination is crucial for creating the perfect consistency for your peach filling. Cornstarch, when mixed with cold water to form a slurry, thickens the peach juices into a glossy, cobbler-like sauce that clings beautifully to the fruit without being watery.
• Lemon Juice: A squeeze of fresh lemon juice is a secret weapon in many fruit desserts. It brightens the natural flavor of the peaches, preventing the filling from tasting overly sweet and adding a refreshing tang that complements the richness of the cheesecake.
• Graham Cracker Crumbs: The foundation of our dessert. These crumbs, when combined with butter and sugar, create a firm, flavorful, and incredibly satisfying base. If graham crackers aren’t available where you live, digestive biscuits make an excellent substitute.
• Unsalted Butter: Used in two forms for maximum impact. Melted butter binds the graham cracker crumbs for the crust, while cold, cubed butter is essential for achieving that delightful, crumbly texture in the streusel topping. Using unsalted butter allows you to control the overall saltiness of the dessert.
• All-Purpose Flour: Provides structure and body to the cinnamon streusel, ensuring it bakes up crisp and golden rather than melting away.
• Ground Cinnamon & Pinch of Salt: The quintessential warm spice for both the peach filling and the streusel, cinnamon enhances the fruity notes and adds a comforting aroma. A pinch of salt, often overlooked, is vital for balancing sweetness and enhancing all the other flavors.
• Full-Fat Cream Cheese (Room Temperature): The heart of any cheesecake! Using full-fat cream cheese is non-negotiable for that signature rich, dense, and creamy texture. Crucially, ensure it’s at room temperature for smooth mixing, preventing lumps and a curdled appearance in your batter.
• Egg Yolk & Eggs (Room Temperature): Eggs act as a binder, providing structure and contributing to the smooth, custardy texture of the cheesecake. The extra egg yolk adds richness and helps prevent cracks. Again, room temperature eggs are key for even incorporation and a smooth batter.
• Vanilla Extract: A staple in most baked goods, vanilla extract adds a lovely warmth and depth of flavor that complements the tanginess of the cream cheese and the sweetness of the peaches.
• Sour Cream: This ingredient is a game-changer for cheesecake. It not only adds a delightful tang that balances the sweetness but also contributes significantly to the incredibly soft, tender, and moist texture of the cheesecake filling.
• Heavy Cream & Granulated Sugar (for topping): For an optional, yet highly recommended, light and airy whipped cream topping. Whipped cream provides a beautiful contrast to the richness of the cheesecake.
• Nutmeg (Optional for topping): A tiny hint of nutmeg in the whipped cream can elevate the warm spice profile, pairing beautifully with the cinnamon in the peaches and streusel.

Step-by-Step Instructions for Crafting the Best Peach Cobbler Cheesecake

Follow these detailed steps carefully to achieve a show-stopping Peach Cobbler Cheesecake that will impress everyone!

For the Luscious Peach Filling

This sweet and tender peach filling is the star element that brings the “cobbler” to our cheesecake.

• Begin by preparing your peaches. Peel them using a vegetable peeler or by briefly blanching them in boiling water, then shocking them in ice water (this makes the skin slide right off). Core and dice the peaches into uniform ½-inch pieces. If using frozen peaches, there’s no need to thaw them beforehand; they can go directly into the saucepan.
• Transfer the diced peaches to a medium saucepan. Add the specified amounts of water, brown sugar, ground cinnamon, and a dash of table salt. These ingredients will infuse the peaches with a delightful sweetness and warming spice.
• Cook the mixture over medium heat, stirring occasionally, until the peaches are tender. This usually takes about 8-10 minutes for fresh peaches and a slightly shorter 5-6 minutes for frozen peaches, as they tend to soften faster. You want them tender but still holding their shape.
• While the peaches are cooking, prepare a cornstarch slurry. In a small separate bowl, combine the cornstarch with cold water and whisk thoroughly until no lumps remain. This slurry is what will thicken your peach sauce.
• Once the peaches are tender, slowly pour the cornstarch slurry into the hot peach mixture in the saucepan, stirring continuously. Continue to cook for another 2-3 minutes, or until the filling visibly thickens and becomes clear and glossy. This indicates the cornstarch has fully activated.
• Remove the saucepan from the heat. Stir in the fresh lemon juice, which will brighten the peach flavor and balance the sweetness. Mix everything well to combine. Allow the peach filling to cool completely before using it in the cheesecake to prevent it from thinning out the cheesecake batter. You can even make this a day ahead and store it in the refrigerator.

Crafting the Buttery Graham Cracker Crust

A sturdy and flavorful crust is the foundation of any great cheesecake.

• Preheat your oven to 325°F (163°C). This ensures the crust bakes evenly.
• Prepare a 9-inch springform pan. Spray the inside with cooking spray to prevent sticking. Crucially, line the *outside* bottom and sides of the pan with two layers of extra-wide, heavy-duty aluminum foil. This step is vital to create a waterproof barrier, preventing water from seeping into your crust during the water bath baking process.
• In a medium-sized mixing bowl, combine the fine graham cracker crumbs with the granulated sugar. Stir them together until evenly distributed.
• Pour the melted unsalted butter into the crumb mixture. Mix thoroughly until all the crumbs are moistened and resemble wet sand. Every crumb should be coated for a cohesive crust.
• Press the buttered crumb mixture firmly and evenly into the bottom of the prepared springform pan. Extend the crust halfway up the sides of the pan. For a perfectly flat and compact crust, use the bottom of a flat glass or measuring cup to press the crumbs down firmly. The firmer you press, the less likely your crust is to crumble.
• Bake the pressed crust in the preheated oven for 14 minutes. This pre-baking step (blind baking) helps to set the crust, making it less prone to sogginess. Once baked, remove it from the oven and let it cool completely on a wire rack before adding the cheesecake filling.

Preparing the Irresistible Streusel Topping

This crunchy, cinnamon-spiced topping adds that essential cobbler texture.

• In a medium mixing bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Whisk these dry ingredients together to ensure they are well combined.
• Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture. You want to achieve a coarse, crumbly texture, similar to small peas. It’s important that the butter remains cold, as this prevents it from melting too quickly and helps create a distinct, crumbly streusel. Continue working until there are no visible streaks of flour. Patience is key here!
• Once your cinnamon streusel is ready, place the bowl in the refrigerator to chill while you prepare the cheesecake filling. Chilling the streusel helps it maintain its shape and prevents it from spreading too much during baking.
• Note on streusel color: Don’t expect a deep, dark brown. The streusel will achieve a lovely, lightly golden color when baked, indicating it’s perfectly crisp.

Mixing the Velvety Cheesecake Filling

Achieving a smooth, lump-free, and creamy cheesecake filling is crucial for a perfect result.

• Preheat your oven to 325°F (163°C). Simultaneously, prepare your traditional water bath. Fill a large roasting pan with boiling water, ensuring the water level comes about halfway up the sides of the springform pan you’ll be using for the cheesecake. The water bath provides a moist, even heat, preventing cracks and ensuring a creamy texture.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the full-fat cream cheese on medium speed. Beat it until it is incredibly smooth and creamy, with no lumps whatsoever. This is where using room temperature cream cheese truly pays off!
• With the mixer on low speed, gradually add the packed brown sugar to the cream cheese. Continue mixing until the sugar is fully incorporated and the mixture is smooth. Avoid adding all the sugar at once, which can create clumps.
• Add the room temperature egg yolk and both large whole eggs all at once. Mix on low speed *just* until they are incorporated into the batter. Overmixing at this stage can incorporate too much air, leading to cracks in your baked cheesecake.
• Stop the mixer and use a rubber spatula to thoroughly scrape down the bottom and sides of the mixing bowl. This ensures all ingredients are evenly combined and helps to release any trapped air bubbles, contributing to a denser, creamier cheesecake.
• Finally, gently fold in the sour cream, vanilla extract, cornstarch, and ground cinnamon with your rubber spatula. Mix until the batter is smooth and entirely lump-free. Again, be very careful not to overmix; gentle folding is key to maintaining a light and creamy consistency without excess air.

Assembling and Baking Your Masterpiece

The moment of truth – layering and baking your Peach Cobbler Cheesecake.

• Pour precisely half of the prepared cheesecake batter into the cooled graham cracker crust. Gently spread it evenly across the bottom of the crust using an offset spatula or the back of a spoon.
• Carefully spoon half of the cooled peach filling over the cheesecake mixture. Spread it gently to create an even layer, being careful not to disturb the cheesecake batter too much.
• Add the remaining cheesecake batter over the peach layer and spread it evenly to cover the peaches.
• Top with the remaining peach filling, distributing it nicely across the surface.
• Finally, generously sprinkle the chilled, buttery streusel topping evenly over the entire surface of the cheesecake. Don’t be shy – this is where the “cobbler” crunch comes from!
• Carefully place the foil-wrapped springform pan into the larger roasting pan filled with boiling water (your water bath). Transfer the entire assembly to your preheated oven. Bake for approximately 85-90 minutes. You’ll know it’s done using the “jiggle test” – the center of the cheesecake should have a slight, uniform wobble about 2-3 inches wide, while the edges appear set. If it’s still very liquidy in the middle, bake for another 5 minutes, then re-test.
• Once the cheesecake passes the jiggle test, turn off the oven completely. Prop the oven door open slightly (about an inch or two) with a wooden spoon or oven mitt. Let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling process is crucial for preventing sudden temperature changes that can lead to cracks on the surface of your cheesecake.

The Essential Cooling & Chilling Process

Patience is a virtue, especially when it comes to cheesecake!

• After the hour of cooling in the propped-open oven, carefully remove the cheesecake from the oven and the water bath. Place it on a wire rack to cool completely to room temperature. This can take several hours.
• Once at room temperature, gently wrap the top of the cheesecake with plastic wrap, ensuring it doesn’t touch the streusel too much. Transfer the cheesecake to the refrigerator and chill for at least 4 hours. For the absolute best results – the firmest set, cleanest slices, and most developed flavors – chilling overnight is highly recommended.

Optional Garnishing: Roasted Peaches & Spiced Whipped Cream

Elevate your cheesecake with these beautiful and delicious optional toppings.

• Preheat your oven to 400°F (204°C). Line a baking dish or sheet pan with parchment paper.
• Arrange thinly sliced peaches (from the extra peaches reserved earlier) on the parchment paper. Sprinkle them evenly with brown sugar and cinnamon.
• Roast the peaches in the preheated oven until they are tender and slightly caramelized, about 10-15 minutes, depending on the thickness of your slices. Keep a close eye on them to prevent burning. Once roasted, remove and let them cool completely.
• While the peaches cool, prepare the spiced whipped cream. In a mixing bowl (preferably chilled), combine heavy cream, granulated sugar, vanilla extract, a pinch of cinnamon, and a tiny dash of nutmeg (if using). Using a stand mixer with a whisk attachment or a hand mixer, whip the mixture on medium-high speed until stiff peaks form. Be careful not to over-whip, which can turn it into butter.
• Once the cheesecake is thoroughly chilled and set, spread the spiced whipped cream generously over the top. Artfully arrange the cooled roasted peaches on top of the whipped cream for a stunning presentation. Slice, serve, and enjoy!

Expert Tips and Tricks for Your Perfect Peach Cobbler Cheesecake

Achieving a flawless cheesecake is all about attention to detail. Here are some invaluable tips to ensure your Peach Cobbler Cheesecake turns out perfectly every time:

• Room Temperature Ingredients are Non-Negotiable: This is perhaps the most critical tip for any cheesecake. Ensure your cream cheese, eggs, and sour cream are fully at room temperature. Cold ingredients won’t emulsify properly, leading to a lumpy batter and a less creamy final product. If you’re short on time, you can soften cream cheese by microwaving it in its foil packaging for 10-15 seconds at a time (checking frequently) and place eggs in a bowl of warm water for 5-10 minutes.
• Master the Water Bath: The water bath (bain-marie) is your best friend for a crack-free, evenly baked, and supremely creamy cheesecake. Double-wrap the outside of your springform pan with heavy-duty aluminum foil to create a strong barrier against water seepage. A wet crust is a soggy crust!
• Don’t Overmix the Batter: Once you add the eggs, mix on the lowest speed possible and only until just combined. Overmixing incorporates too much air into the batter, which expands during baking and then collapses during cooling, causing those dreaded cracks. Scrape the bowl thoroughly to ensure everything is mixed without excessive beating.
• Trust the “Jiggle Test”: When checking for doneness, don’t rely solely on visual cues. Gently jiggle the pan. The cheesecake should still have a slight, uniform wobble in the center (about 2-3 inches in diameter), while the outer edges appear set. It will continue to set as it cools. An overly firm center means it’s likely overbaked.
• Slow Cooling Prevents Cracks: Rapid temperature changes are the enemy of cheesecake. After baking, turn off the oven and prop the door open. Allow the cheesecake to cool in the oven for at least one hour before removing it. This gradual cooling prevents the sudden contraction that often leads to cracks.
• For Bakery-Style Slices: To get those perfectly clean, smooth slices, use a sharp, thin-bladed knife. Dip the knife in hot water and wipe it completely dry between *every* cut. This prevents the cheesecake from sticking and dragging, ensuring beautiful presentation.
• Choose Ripe Peaches: The quality of your peaches directly impacts the flavor of your filling. Use ripe, fragrant peaches for the best taste. If using frozen, ensure they are unsweetened and good quality.
• Chill Thoroughly: While you can technically serve after 4 hours of chilling, an overnight chill (8+ hours) allows the cheesecake to fully set, flavors to meld, and results in the cleanest, most satisfying slices.

Recommended Tools for Cheesecake Success

Having the right tools can make all the difference in your baking journey:

• 9-inch Springform Pan: Essential for easy release of your beautiful cheesecake.
• Stand Mixer or Hand Mixer: For effortlessly beating cream cheese to silky smoothness.
• Roasting Pan for Water Bath: A large pan to hold your springform pan and boiling water.
• Parchment Paper: Great for lining baking sheets, especially for roasted peaches.
• Food Processor: Makes quick work of turning graham crackers into fine crumbs.
• Rubber Spatula: Indispensable for scraping bowls and gently folding ingredients.
• Mixing Bowls: Various sizes for preparing different components of the recipe.
• Extra-Wide Heavy-Duty Aluminum Foil: Crucial for wrapping your springform pan for the water bath.

Frequently Asked Questions (FAQs) About Peach Cobbler Cheesecake

Here are answers to some common questions you might have while making this delightful peach cobbler cheesecake:

• Can I use canned peaches for the filling?
  While fresh or frozen peaches are highly recommended for the best flavor and texture, you can use canned peach pie filling as a convenient alternative if fresh peaches are truly unavailable or out of season. However, canned peaches packed in syrup might be too sweet and lack the natural spice profile that this recipe aims for. If using plain canned peaches, drain them well and still cook them with the specified sugar and spices.
• Can I make this cheesecake ahead of time?
  Absolutely! In fact, cheesecake often tastes even better the next day, as the flavors have more time to meld and deepen. You can prepare the entire cheesecake, chill it overnight, and then add the optional toppings just before serving. This makes it a perfect dessert for entertaining.
• Can I freeze leftover Peach Cobbler Cheesecake?
  Yes, cheesecake freezes beautifully! To freeze, ensure the cheesecake is fully chilled. Wrap individual slices or the entire remaining cheesecake tightly in plastic wrap, then an additional layer of aluminum foil. This double layer protects against freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• What’s the best way to prevent the graham cracker crust from getting soggy?
  The key to a non-soggy crust lies in proper pan preparation and baking technique. First, make sure you double-wrap the outside of your springform pan with heavy-duty aluminum foil to create an effective barrier against water from the water bath. Second, ensure you pre-bake (blind bake) the crust for the recommended time to help it set and become less susceptible to moisture.
• What if my cheesecake cracks?
  Cheesecake cracks are usually caused by overmixing the batter (incorporating too much air), overbaking, or sudden temperature changes during cooling. While frustrating, a crack doesn’t affect the taste! You can easily hide it with the peach topping, whipped cream, or a dusting of powdered sugar.
• Can I substitute other fruits?
  While this is a peach cobbler cheesecake, the concept is versatile. You can certainly experiment with other fruits! Apple, blueberry, or mixed berry fillings could work wonderfully. Just adjust the sugar and spices according to the sweetness and flavor profile of your chosen fruit.

Storing and Freezing Your Peach Cobbler Cheesecake

To keep your delicious Peach Cobbler Cheesecake fresh and enjoyable for as long as possible:

• Storage in the Refrigerator: Store any leftover cheesecake in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days. If you’ve added the whipped cream and roasted peach topping, it’s best consumed within 2-3 days for optimal freshness of the toppings.
• Freezing Instructions: For longer storage, cheesecake freezes exceptionally well. For best results, wrap individual slices or the entire cheesecake (if not yet cut) tightly in plastic wrap, ensuring no air pockets. Then, wrap it again in a layer of heavy-duty aluminum foil. This double layer protects the cheesecake from freezer burn and preserves its texture and flavor. It can be stored in the freezer for up to 2 months.
• Thawing Instructions: When you’re ready to enjoy your frozen cheesecake, transfer it from the freezer to the refrigerator and let it thaw overnight. Avoid thawing at room temperature, as this can cause condensation and affect the texture.

This Peach Cobbler Cheesecake is truly a delicious recipe that deserves a spot on your weekend baking list, or even better, on your holiday dessert table. Its unique blend of flavors and textures makes it perfect for a festive brunch spread, a comforting end to a family dinner, or simply whenever you’re craving something sweet and extraordinary! I genuinely hope you try this recipe. If you do, please leave a star rating and share your thoughts in the comments below – I’d love to hear how it turned out for you. Happy eating!

Before you go, here are a few other fantastic recipes to inspire your baking:

• Crumbl Copycat Cornbread Cookie Recipe
• Easy To Make Apple Crisp Blondies
• How to Make S’mores Sandwich Cookies with Ganache

Don’t forget to save this recipe card and share it with friends and family! Your feedback and questions are always welcome. Follow me on Instagram, Pinterest, and TikTok for more fun baking ideas and behind-the-scenes content!

Recipe

Peach Cobbler Cheesecake: The Best of Both Worlds

Molly Murphy

This incredible Peach Cobbler Cheesecake recipe brings together the vibrant sweetness of juicy peaches, a perfectly buttery graham cracker crust, a rich and creamy cheesecake filling, and a delightful cinnamon streusel topping. It’s truly the perfect dessert to celebrate peach season and satisfy all your sweet cravings!

Print Recipe
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Course Dessert

Cuisine American

Servings 12

Ingredients

 

 

FOR THE PEACH FILLING

• 4 medium to large peaches
• ½ cup brown sugar
• 3 tablespoons water
• ¼ teaspoon cinnamon
• dash of table salt
• 3 tablespoons cornstarch
• ⅓ cup cold water
• Squeeze of 1 small lemon

FOR THE GRAHAM CRACKER CRUST

• 2 ½ cups fine graham cracker crumbs
• 3 tablespoon granulated sugar
• 10 tablespoons unsalted butter melted

FOR THE STREUSEL

• ½ cup light brown sugar
• ½ cup all-purpose flour
• 1 teaspoon ground cinnamon
• A pinch of salt
• 6 tablespoons unsalted butter cold and cubed into pea-sized pieces

FOR THE CHEESECAKE FILLING

• 32 ounces full-fat cream cheese 4 blocks room temperature
• ¾ cup brown sugar packed
• 1 large egg yolk room temperature
• 2 large whole eggs room temperature
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ¼ cup cornstarch
• 3 teaspoons ground cinnamon

For the topping (optional)

• 2 medium to large peaches sliced
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla

Instructions

 

FOR THE PEACH FILLING

• Peel, core, and dice the peaches into small ½-inch slices, ensuring the skins are removed. You can also use frozen peaches.
  4 medium to large peaches
• Add the sliced peaches to a medium saucepan over medium heat. Add water, brown sugar, cinnamon, and salt,
  ½ cup brown sugar, 3 tablespoons water, ¼ teaspoon cinnamon, dash of table salt
• Cook the mixture until the peaches until the are soft and tender. Fresh peaches will take the longer to cook.
• In a small bowl, combine the cornstarch with cold water and whisk to create a slurry.
  3 tablespoons cornstarch, ⅓ cup cold water
• Pour the slurry into the hot peach mixture and cook for 2-3 minutes until the filling thickens and turns clear.
• Remove the mixture from the heat and stir in the lemon juice. Mix well to combine.
  Squeeze of 1 small lemon

Graham Cracker Crust:

• Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray, and line the outside bottom with tin foil to prevent water from getting into the bottom of the pan.
• In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  2 ½ cups fine graham cracker crumbs, 3 tablespoon granulated sugar
• Add the melted unsalted butter to the crumb mixture and mix until well combined.
  10 tablespoons unsalted butter melted
• Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides.
• Bake the crust in the preheated oven for 14 minutes.

For the Streusel:

• In a medium-sized bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and salt. Using your fingers or a pastry cutter, cut in the cold cubed butter until the mixture resembles coarse crumbs. This takes some time, so be patient. The mixture is done when there are no more flour streaks.
  ½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon ground cinnamon, A pinch of salt, 6 tablespoons unsalted butter cold and cubed into pea-sized pieces
• When the streusel is ready, place it in the fridge while you make the cheesecake batter.

For the Cheesecake Filling:

• Preheat your oven to 325°F (163°C). Pour water into a sheet pan or roasting pan, filling it up a little less than halfway. Set aside.
• In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
  32 ounces full-fat cream cheese 4 blocks
• While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
  ¾ cup brown sugar packed
• With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. Use a rubber spatula to scrape the bottom and sides of the bowl.
  1 large egg yolk room temperature, 2 large whole eggs room temperature
• Gently fold in the sour cream, vanilla extract, cornstarch, and ground cinnamon with a rubber spatula until smooth, with no lumps remaining. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
  1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup cornstarch, 3 teaspoons ground cinnamon

Assembling the Cheesecake:

• Carefully pour half of the cheesecake filling into the baked crust. Spread evenly across the top.
• Sprinkle half of the peach filling on top and spread evenly with the back of a spoon.
• Pour the remaining half of the cheesecake batter on top of the peach filling. Spread evenly with the back of a spoon to create an even layer.
• Evenly spread the rest of the peach filling on top of the cheesecake
• Generously sprinkle the streusel on top of the peaches.
• Place the cheesecake in the prepped water bath and bake for 85-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes. Once the cheesecake has a slight jiggle, turn off the oven and prop the door open for an hour.
• Let the cheesecake cool to room temperature, then place it in the fridge for at least 4 hours to set.

Serving:

• Once the cheesecake has set, and if you want to do the topping, preheat your oven to 400 degrees. Line a sheet pan with parchment paper and place the slice peaches on top. Sprinkle with the cinnamon and brown sugar. Roast until the sugar starts to caramelize. Let the peaches completely cool before adding to the top.
• While the peaches are roasting, in a stand size mixer fitted with the whisk attachment, or in a hand mixer, mix the heavy cream, granulated sugar, and vanilla on medium high speed until stiff peak.
  2 medium to large peaches, ¼ cup brown sugar, 1 teaspoon ground cinnamon
• Once thew whipped cream and the peaches are done, top the with the whipped cream and the gently place the roasted peaches on top! Serve cold and enjoy!
  2 cups heavy whipping cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla

Notes

Notes
Foil for the water bath: Double-wrap the bottom and sides of your springform pan in extra-wide heavy-duty foil to prevent leaks. This step is crucial and ensures a pristine, non-soggy crust. Keep the foil wrapped securely during the entire baking process.
Room temperature ingredients: For the creamiest, lump-free cheesecake filling, it is absolutely essential that your cream cheese, eggs, and sour cream are fully at room temperature. If you forget to take them out ahead of time, you can soften cream cheese quickly by microwaving it in its foil for 10-15 seconds at a time (check frequently), and place eggs in a bowl of warm water for 5 minutes.
Peach filling timing: The cooking time for your peach filling will vary slightly based on the type of peaches used. Fresh peaches usually take about 8-10 minutes to soften to the desired tender-crisp texture, while frozen peaches, which are often pre-blanched, will soften quicker in about 5-6 minutes.
Streusel color: The streusel topping will bake to a beautiful, lightly golden-brown color. It typically will not achieve a deeply browned, dark crust like some other crumb toppings, so don’t worry if it stays a lighter shade.
Cheesecake doneness: To check if your cheesecake is perfectly baked, use the “jiggle test.” Gently shake the pan; the cheesecake’s center should still have a slight, uniform wobble about 2-3 inches wide. The outer edges, however, should appear set. It will continue to firm up as it cools.
Chill time: While the cheesecake can be served after a minimum of 4 hours in the fridge, for the absolute best results – including the cleanest slices, optimal texture, and most developed flavors – I highly recommend chilling it overnight.
Spiced whipped cream: To replicate the warm, comforting flavor profile for the optional whipped cream topping, consider adding ½ teaspoon of ground cinnamon and a tiny pinch (about ⅛ teaspoon) of nutmeg while whipping the cream with sugar and vanilla. This subtle addition enhances the overall dessert experience.
Clean slicing: For bakery-quality, pristine slices, dip a sharp, thin-bladed knife in hot water and thoroughly wipe it dry with a clean towel before each cut. This prevents the cheesecake from sticking to the blade and creates perfectly smooth edges.

Keyword cheesecake, peaches, crisp, end of summer, peach cobbler, homemade dessert, seasonal baking

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