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Peach Cobbler Cheesecake with Streusel

Peach Cobbler Cheesecake with Streusel
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Peach Cobbler Cheesecake with Streusel is a decadent layered dessert combining creamy cheesecake, tender spiced fresh peaches, and a buttery, crunchy streusel topping. Perfect for any occasion, this dessert blends smooth textures and warm, fruity flavors with a delightful contrast of textures.

Ingredients

Scale

Crust

  • 1 ½ cups crushed graham crackers or digestive biscuits
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Peach Layer

  • 4–5 fresh ripe but firm peaches, peeled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice

Streusel Topping

  • ¾ cup all-purpose flour (or gluten-free flour alternative)
  • ⅓ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the crust: Combine crushed graham crackers or digestive biscuits with melted butter and sugar. Press the mixture evenly into the bottom of a springform pan. Chill in the fridge to set firmly.
  2. Make the cheesecake filling: Beat the cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by sour cream, vanilla extract, cinnamon, and nutmeg. Mix just until combined, ensuring a silky and fluffy batter.
  3. Prepare the peaches: Peel and slice the peaches. Toss them with sugar, cinnamon, and lemon juice to bring out their natural sweetness and enhance flavor.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the chilled crust. Add a generous layer of the prepared peaches, then pour the remaining cheesecake filling on top, creating beautiful layered textures.
  5. Make the streusel topping: Using your fingers, mix flour, brown sugar, cinnamon, and cold butter until coarse crumbs form. Sprinkle the streusel evenly over the top of the cheesecake.
  6. Bake: Bake the cheesecake at 325°F (160°C) until the edges are set but the center still jiggles slightly—about 55-65 minutes. This will ensure a creamy texture. Use a water bath if desired to prevent cracking.
  7. Cool and chill: Let the cheesecake cool gradually—first inside the oven with the door slightly ajar, then at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight for flavors to meld and texture to firm.

Notes

  • Use cream cheese and eggs at room temperature for a smoother batter and even mixing.
  • Choose ripe but firm peaches to prevent excess juice that can make the cheesecake soggy.
  • Bake in a water bath to maintain moisture and prevent cracking.
  • Mix cheesecake filling just enough to combine ingredients without overbeating.
  • Allow cheesecake to cool gradually to avoid cracks by leaving the oven door slightly open.
  • Streusel topping can be prepared a day ahead and refrigerated until ready to use.

Nutrition

Keywords: peach cobbler cheesecake, streusel topping, layered dessert, creamy cheesecake, fresh peaches, baked cheesecake

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