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Ultimate Layered Peach Cobbler Cheesecake with Brown Sugar Streusel

A thick slice of peach cobbler cheesecake showing the graham cracker crust, creamy filling, peaches, and crumble topping.
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This recipe merges the creamy richness of New York style cheesecake with the sweet decadence of Southern peach cobbler, featuring juicy, spiced peaches and a buttery brown sugar streusel topping. It is a showstopper dessert perfect for holidays or summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 pounds cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 (15 ounce) can sliced peaches in heavy syrup, drained, reserving 1/4 cup syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the peach filling: In a medium bowl, combine the drained sliced peaches, reserved 1/4 cup syrup, lemon juice, cinnamon, and nutmeg. Toss gently to coat. Set aside.
  4. Prepare the streusel topping: In a separate small bowl, combine 1/2 cup flour, brown sugar, and 1/4 cup granulated sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Chill until needed.
  5. Prepare the cheesecake batter: Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in 1 1/2 cups granulated sugar and 1/4 cup flour until just combined. Mix in the vanilla extract. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  6. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the spiced peach mixture evenly over the batter. Sprinkle half of the chilled streusel topping over the peaches.
  7. Gently pour the remaining cheesecake batter over the streusel layer. Top with the remaining peaches and finish with the remaining streusel topping.
  8. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a truly showstopper dessert, serve slices with a dollop of fresh cinnamon whipped cream.
  • Make sure your cream cheese and eggs are at room temperature before mixing for the smoothest cheesecake batter.
  • If you prefer a less sweet filling, use fresh or frozen peaches and add 1/4 cup of granulated sugar to the peach mixture instead of using the canned syrup.

Nutrition

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