Peach Cobbler Cheesecake Cake (Print)

Creamy cheesecake layered with roasted peaches and cinnamon crumble for an irresistible dessert.

# What You'll Need:

→ Crumble

01 - 95g all-purpose flour, heat-treated
02 - 70g light brown sugar, packed
03 - 1 tsp cinnamon
04 - 1/2 tsp salt
05 - 5 tbsp unsalted butter, cold and cubed

→ Peaches

06 - 6 slightly underripe peaches, cut into thick slices
07 - 4 tbsp unsalted butter, melted
08 - 3 tbsp light brown sugar
09 - 1 tsp cinnamon

→ Graham Cracker Crust

10 - 280g ground graham crackers (about 2 sleeves)
11 - 70g granulated sugar
12 - 1/2 tsp cinnamon
13 - Pinch of salt
14 - 110g unsalted butter, melted

→ Cheesecake Batter

15 - 4 blocks (8oz each) full-fat cream cheese, room temperature
16 - 255g granulated sugar
17 - 2 tbsp cornstarch
18 - 3 large eggs + 1 egg yolk, room temperature
19 - 2 tsp vanilla bean paste or 1 tbsp vanilla extract
20 - 250g sour cream or full-fat Greek yogurt

# How to Make It:

01 - Microwave the flour for 90 seconds to kill bacteria. Let it cool in the freezer for 15 minutes. Combine flour, brown sugar, cinnamon, salt, and butter in a bowl. Mix using fingers or forks until it resembles wet sand. Refrigerate.
02 - Preheat oven to 220°C and line a baking sheet with parchment paper. Toss peaches with melted butter, brown sugar, and cinnamon, then place in a single layer on the baking sheet. Bake for 15 minutes until tender and juicy. Cool on the baking sheet.
03 - Lower oven to 175°C. Coat a 9-inch springform pan with nonstick spray and line sides with parchment paper. Mix graham cracker crumbs, sugar, cinnamon, salt, and melted butter. Press mixture into the springform pan to form an even layer on the bottom and sides. Bake for 10 minutes and set aside to cool.
04 - Lower oven temperature to 160°C and place a roasting pan on the bottom rack. Soften cream cheese and bring eggs and sour cream to room temperature (place in warm water for 20-30 minutes). Mix cream cheese, sugar, and cornstarch at low speed until smooth. Gradually add eggs one at a time, mixing after each addition. Mix in vanilla with the egg yolk. Fold in sour cream using a spatula.
05 - Pour half the batter into the crust. Layer with half of the roasted peaches and 3/4 of the crumble. Add remaining batter on top and tap the pan gently to release air bubbles.
06 - Boil water and pour into the roasting pan on the bottom oven rack. Place cheesecake on the middle rack above the water bath. Bake for 1 hour 15 minutes, checking the center for a slight jiggle. If necessary, bake an additional 10 minutes. Turn off the oven and leave the cheesecake inside with the door open for 1 hour.
07 - Remove the cheesecake from the oven and cool at room temperature for 30 minutes. Refrigerate uncovered for at least 4 hours or overnight.
08 - Pile the reserved roasted peaches and remaining crumble on top. Slice and enjoy.

# Additional Notes:

01 - Peaches can be substituted with canned peaches; skip the roasting process as canned peaches turn mushy when baked.

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