*Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the warm, fruity flavors of peach cobbler.
A buttery graham cracker crust supports layers of smooth cheesecake batter, spiced peach jam, and crunchy streusel, finished with whipped cream and extra jam for a stunning presentation. Ideal for summer parties or indulgent treats, this dessert delivers a delightful balance of textures and tastes.
“Check out the Peach Cobbler Cheesecake recipe below from Pies & Tacos, which notes: ‘The combination of juicy peaches, warm spices, and creamy cheesecake makes every bite taste like summer.'”
Ingredients:
- Peach Jam:
- Fresh peaches, peeled and chopped
- Sugar
- Cinnamon
- Lemon juice
- Cornstarch
- Water
- Streusel Crumbs:
- Flour
- Granulated sugar
- Brown sugar
- Cinnamon
- Pinch of nutmeg (optional)
- Softened butter
- Graham Cracker Crust:
- Ingredients as per standard graham cracker crust recipe
- Cheesecake Batter:
- Cream cheese, softened
- Granulated sugar
- Sour cream
- Eggs
- Vanilla extract
- Salt
- Topping:
- Whipped cream
- Additional peach jam
- Extra streusel crumbs
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Cooking Instructions:
- Peach Jam:
Combine chopped peaches, sugar, cinnamon, and lemon juice in a medium saucepan. Bring to a boil over medium heat, stirring occasionally for about 10 minutes until the syrup thickens. Stir in a cornstarch-water slurry and cook for 2 more minutes until glossy. Chill the jam for at least 2 hours, covered with plastic wrap touching the surface. - Streusel Crumbs:
Preheat oven to 350ºF. Mix flour, granulated sugar, brown sugar, cinnamon, and optional nutmeg in a bowl, then work in softened butter until the mixture holds together. Spread on a parchment-lined baking sheet, bake for 10-15 minutes until golden, stirring occasionally, and break up large clusters after cooling. - Graham Cracker Crust:
Prepare and bake a graham cracker crust according to the standard recipe. Lightly grease the springform pan’s sides after cooling to prevent sticking. - Cheesecake Batter:
Beat softened cream cheese for 3 minutes until smooth, then add granulated sugar and beat for 2 more minutes, scraping the bowl. Mix in sour cream, then add eggs one at a time, blending minimally, followed by vanilla extract and salt with the final egg. - Assembly and Baking:
Layer 1 1/2 cups of cheesecake batter into the crust, followed by 1/4 cup peach jam, another cup of batter, 1/3 cup streusel, another cup of batter, 1/3 to 1/2 cup jam, another cup of batter, and more streusel, finishing with remaining batter. Wrap the pan in foil, place in a roasting pan with hot water halfway up, and bake at 325ºF for 75 minutes until edges are set. Let rest in the turned-off oven for 1 hour, then chill for 6 hours.
Topping and Storage:
Remove the chilled cheesecake from the pan, pipe whipped cream around the edges, top with peach jam, and sprinkle with streusel. Store covered in the fridge for up to 5 days or freeze tightly wrapped for up to 2 months, thawing overnight before serving.
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