Baked Peach Cobbler Cheesecake with Streusel
A delightful blend of smooth cheesecake and warm peach cobbler flavors, topped with a crunchy streusel.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sugar
- 3 pieces eggs
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, sliced
- 1 cup sour cream
For the streusel topping
- 1 cup brown sugar
- 1 cup flour
- 1/2 cup oats
- 1 teaspoon cinnamon
- 1/2 cup melted butter
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mix together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- In another mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the sugar. Add the eggs, one at a time, ensuring they’re fully incorporated before adding the next. Stir in the vanilla extract and sour cream until smooth.
- Gently fold in the sliced peaches, so they’re evenly distributed throughout the cheesecake batter.
Baking
- Pour the peach cheesecake filling over the prepared crust and smooth the top with a spatula.
- In a separate bowl, mix together the brown sugar, flour, oats, and cinnamon. Add in the melted butter and combine until crumbly.
- Sprinkle the streusel mixture evenly over the cheesecake filling.
- Bake in the preheated oven for 45 minutes, or until the center is set and a light golden brown crust has formed.
- Once baked, remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then refrigerate for at least 4 hours before serving to enhance the flavors.
Notes
Substitutions: Use crushed digestive biscuits instead of graham crackers if preferred. Use plant-based butter for a dairy-free option. The dessert can be made a day ahead to allow flavors to meld beautifully. Make sure to let cream cheese come to room temperature for silky texture.