Peach Cobbler Cheesecake (Print Version)
# Ingredients:
01 -
6 cups fresh peach slices (about 2 pounds).
02 -
1/2 cup light brown sugar (for peaches).
03 -
1 teaspoon cinnamon (for peaches).
04 -
1/4 teaspoon ground nutmeg.
05 -
1 teaspoon vanilla extract (for peaches).
06 -
2 teaspoons fresh lemon juice.
07 -
1/3 cup light brown sugar (for streusel).
08 -
3/4 cup all-purpose flour.
09 -
1/4 teaspoon cinnamon (for streusel).
10 -
6 tablespoons salted butter, melted (for streusel).
11 -
2 cups graham cracker crumbs.
12 -
4 tablespoons granulated sugar (for crust).
13 -
6 tablespoons salted butter, melted (for crust).
14 -
32 ounces (4 blocks) full-fat cream cheese, softened.
15 -
1 1/2 cups granulated sugar (for filling).
16 -
1 tablespoon vanilla extract (for filling).
17 -
6 large eggs, room temperature.
18 -
1/2 cup full-fat sour cream, room temperature.
# Instructions:
01 -
Mix peaches with brown sugar, spices, vanilla, and lemon juice. Roast at 400°F for 15-20 minutes. Cool completely.
02 -
Mix brown sugar, flour, cinnamon and melted butter. Spread on baking sheet, bake at 350°F for 10 minutes. Cool and crumble.
03 -
Mix graham crumbs, sugar, and butter. Press into springform pan. Bake at 350°F for 10 minutes.
04 -
Beat cream cheese and sugar until smooth. Add vanilla, eggs one at a time, then sour cream. Mix on low speed.
05 -
Pour half the filling in crust. Add peach layer and streusel. Top with remaining filling. Bake in water bath at 325°F for 90 minutes.
06 -
Cool in cracked oven 1 hour. Chill 8 hours or overnight. Top with remaining peaches and streusel before serving.
# Notes:
01 -
Use low speed when mixing to prevent air bubbles.
02 -
Water bath helps prevent cracks.
03 -
Overnight chilling gives best results.