Roasted Peach Cobbler Cheesecake

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Step 1

The first step is to heat up some water or use hot water from the sink. Fill it into a heat proof bowl and add the packages of cream cheese with the paper packing removed. Let them warm for about 10 minutes and the cream cheese should be nice and soft.

Step 2

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Step 3

Preheat oven to 425 °F. I recommend for best freshness to make half of the roasted peaches now for the filling and the other half the next day for the topping. In a medium sized bowl add sliced peaches and coat with melted butter, sugar and cinnamon. Layer peaches on a lined baking tray and bake for 12 minutes. Let cool on a wire rack.

Step 4

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Step 5

To make the cinnamon crumble preheat the oven to 375 °F. In a medium sized bowl add flour, salt, sugar and cinnamon. Mix it with your hands or a pastry blender until it resembles wet sand. Crumble it on to a lined cookie sheet and bake for about 8 to 10 minutes. Let cool on a wire rack.

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In a food processor pulse graham cracker until fine crumbs form. Add melted butter and sugar. Pulse until combined. Fill in prepared 8 or 9-inch springform pan. Press into bottom and 1/2 inch up the sides. Bake for 8 minutes. Let cool on a wire rack.

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Step 9

Heat up a big bowl of water while making the cheesecake filling. In a large mixing bowl add cream cheese and mix it with flour on the lowest setting of an electric mixer until smooth. This should take about 4 minutes. Add sugar, vanilla and lemon juice and mix it in. Then add sour cream and eggs and mix until smooth.

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Step 11

Fill half of the cheesecake batter into the cooled graham cracker crust and smooth it out. Add a layer of roasted peaches and up half of the crumble. Then top it with the rest of the cheesecake batter. Place the cake in the oven with a water bath on a lower rack. I like to use a large sheet pan and fill it up with hot water but you can place the cake directly into a water bath just make sure that you wrap it well with aluminum foil. Then bake at 300 °F for about 90 to 110 minutes. After baking turn off the oven without opening it and let the cheesecake cool in oven for about 20 minutes. Then remove water bath and take out the cheesecake on a wire rack. Carefully run a knife around the edge of the cake to loosen it from the pan. Let cool at room temperature for 30 minutes, then refrigerate for at least 8 hours.

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Step 13

While the cake is chilling make the other half of roasted peaches if you only made half before following of step 1. Let it cool. When the cake has cooled enough remove it from the baking pan and decorate it with roasted peaches and crumble.

Step 14

Enjoy cold!

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Pro Tips

Step 16

To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.