Description
A sumptuous summer dessert featuring layers of roasted peaches, creamy cheesecake, and a buttery cobbler topping—all nestled in a classic graham cracker crust.
Ingredients
Scale
- Peach Filling & Topping:
- 3 lb fresh peaches (about 5–6 large), pitted and sliced
- Juice of 1 lemon
- ¼ cup brown sugar
- 1 tsp cornstarch
- 1 tsp ground cinnamon
- Crumble Topping:
- 1¼ cup all-purpose flour
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- 8 Tbsp (½ cup) salted butter, melted
- 1 tsp vanilla extract
- Graham Cracker Crust:
- 2¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup salted butter, melted
- Cheesecake Filling:
- 32 oz cream cheese, softened
- 1¼ cups granulated sugar
- ½ cup sour cream
- ¼ cup heavy cream
- 3 Tbsp all-purpose flour
- 2 tsp vanilla extract
- 4 large eggs
Instructions
- Roast peaches: Preheat oven to 400°F. Toss peach slices with lemon juice, brown sugar, cornstarch, and cinnamon. Spread on a baking sheet; roast for 10–12 minutes until softened. Set aside and reduce oven to 350°F.
- Make crumble topping: Mix flour, sugars, and cinnamon. Stir in melted butter and vanilla until moist and clumpy. Spread on parchment-lined tray and bake at 350°F for 20 minutes until golden. Reserve ⅔ cup for topping.
- Prepare crust: Combine graham crumbs, sugar, and melted butter; press into a 9-inch springform pan (bottom and 1½″ up sides). Bake at 350°F for 10 minutes; let cool.
- Cheesecake batter: Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and flour; mix well. Beat in vanilla and eggs one at a time on low, scraping bowl as needed.
- Assemble: Spread half the batter over the cooled crust. Spoon half of the roasted peaches on top and sprinkle most of the crumble topping. Add remaining batter, tapping to release air bubbles.
- Bake in water bath: Lower oven to 325°F. Nest springform in larger pans; pour boiling water around to create a water bath. Bake 70–80 minutes until edges are set and center jiggles slightly.
- Cool: Turn off oven, crack door, and cool 30 minutes. Run a knife around edges; cool for 2 hours at room temperature, then chill 4–6 hours or overnight.
- Finish topping: Top chilled cheesecake with reserved roasted peaches and crumble. Let sit at room temperature for 20–30 minutes before serving.
Notes
- Use ripe but firm peaches for best texture.
- Allow cheesecake to chill fully for clean slices.
- Water bath helps prevent cracking and ensures even baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 787 kcal
- Sugar: 49 g
- Sodium: 360 mg
- Fat: 49 g
- Saturated Fat: 29 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 165 mg