Peach Cobbler Cheesecake (Print version)

Creamy baked cheesecake layered with spiced peaches and finished with a crisp cinnamon cobbler crumble.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 6 tablespoons (85 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine salt

For the cheesecake filling

05 - 24 oz (680 g) full-fat cream cheese, room temperature
06 - 1 cup (200 g) granulated sugar
07 - 3/4 cup (180 g) sour cream, room temperature
08 - 2 teaspoons vanilla extract
09 - 3 large eggs, room temperature

For the peach topping

10 - 4 cups (600 g) peeled sliced peaches, fresh or thawed frozen
11 - 1/3 cup (70 g) light brown sugar
12 - 1 tablespoon lemon juice
13 - 1 tablespoon cornstarch
14 - 1 teaspoon ground cinnamon
15 - 1/8 teaspoon ground nutmeg
16 - 1 tablespoon (14 g) unsalted butter

For the cinnamon crumble

17 - 1/2 cup (65 g) all-purpose flour
18 - 1/3 cup (65 g) light brown sugar
19 - 1/2 teaspoon ground cinnamon
20 - 1/8 teaspoon fine salt
21 - 4 tablespoons (56 g) cold unsalted butter, cubed

# Instructions:

01 - Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy foil. Grease the inside lightly.
02 - Stir graham crumbs, melted butter, sugar, and salt until evenly moistened. Press into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
03 - Beat cream cheese and sugar on medium-low until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed, scraping the bowl and stopping as soon as the batter is even.
04 - Pour the filling into the crust. Set the pan in a roasting pan and add hot water halfway up the outside of the springform pan. Bake for 65-75 minutes, until the edges are set and the center has a soft wobble.
05 - Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes. Move to a rack and cool completely, then cover and chill at least 8 hours or overnight.
06 - Combine peaches, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg in a saucepan. Cook over medium heat for 6-8 minutes, stirring gently, until glossy and thickened. Stir in butter and cool completely.
07 - Raise or set the oven to 350°F. Rub flour, brown sugar, cinnamon, salt, and cold butter together until clumpy. Spread on a parchment-lined baking sheet and bake for 12-15 minutes, stirring once, until golden. Cool until crisp.
08 - Spoon the cooled peach topping over the chilled cheesecake. Scatter the crumble over the top right before slicing. Serve cold with extra peaches if desired.

# Good to know:

01 - Chill at least 8 hours before slicing for the cleanest texture.
02 - Add the crumble just before serving so it stays crisp.
03 - Fresh, frozen, or well-drained canned peaches can be used.

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