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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake
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This bakery-quality Peach Cobbler Cheesecake brings together rich, velvety cheesecake, ribbons of cinnamon-spiced peach jam, and a crunchy brown sugar streusel atop a golden graham cracker crust. A crowd-pleasing dessert that delivers the best of two iconic classics in every single bite.

Ingredients

Scale

Peach Jam

  • 4 cups fresh peaches, peeled and diced (~613g / 7 large peaches)
  • ½ cup (100g) granulated sugar
  • ½ tsp ground cinnamon
  • 1½ tbsp fresh lemon juice
  • 1½ tbsp cornstarch
  • 2½ tbsp cold water

Streusel Crumbs

  • ⅔ cup (85g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 3 tbsp (43g) light brown sugar, packed
  • ½ tsp ground cinnamon
  • ⅛ tsp freshly grated nutmeg (optional)
  • 4 tbsp (57g) unsalted butter, softened

Graham Cracker Crust

  • 1 pre-baked 9-inch or 10-inch graham cracker crust

Cheesecake Batter

  • 907g (32 oz) full-fat brick cream cheese, room temperature
  • 1⅓ cups (266g) granulated sugar
  • ½ cup (120g) full-fat sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • ½ tsp fine salt

Whipped Cream & Garnish

  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Cook the Peach Jam: Add diced peaches, granulated sugar, cinnamon, and lemon juice to a saucepan over medium heat. Simmer for 10 minutes until syrupy. Whisk cornstarch and water together; stir into the fruit and cook for 2 minutes until glossy and thick. Pour into a bowl, cover with plastic wrap touching the surface, and chill for at least 2 hours.
  2. Bake the Streusel: Preheat oven to 350°F (175°C). Whisk flour, sugars, cinnamon, and nutmeg in a bowl. Work in softened butter with a fork until crumbly. Spread on a parchment-lined baking sheet and bake for 10–15 minutes until golden, stirring once. Break up with a spatula and cool.
  3. Mix the Batter: Lower oven to 325°F (163°C). Grease exposed sides of the crust-lined springform pan. Beat cream cheese on medium speed for 3 minutes until smooth. Add granulated sugar; beat 2 minutes. Blend in sour cream. Add eggs one by one on low speed, mixing just until combined. Add vanilla and salt with the last egg.
  4. Layer the Cake: Pour 1.5 cups batter into the crust. Spoon 1/4 cup peach jam on top. Add 1 cup batter, 1/3 cup streusel, 1 cup batter, 1/3 cup peach jam, 1 cup batter, more streusel, and remaining batter.
  5. Bake in Water Bath: Wrap pan bottom in heavy foil. Set inside a roasting pan and fill outer pan halfway with hot water. Bake at 325°F (163°C) for 75–85 minutes until outer edges are set and center gently wobbles.
  6. Cool and Chill: Turn oven off; leave door propped open for 1 hour with cake inside. Cool completely on counter, then refrigerate for at least 6–7 hours.
  7. Decorate & Serve: Whip cold cream, powdered sugar, and vanilla to medium peaks. Pipe around the cake perimeter using an open star tip. Fill center with remaining peach jam and extra streusel.

Notes

  • Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature to avoid lumps and graininess.
  • Prevent Water Bath Leaks: Use 18-inch heavy-duty foil or place your springform pan inside an oven-safe roasting bag before submerging in the water bath.
  • Clean Slices: Dip your knife into hot water and wipe clean between each cut.
  • Storage: Keep refrigerated in an airtight container for up to 5 days or freeze without

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