This peach cobbler cheesecake marries a classic cheesecake with the crisp cinnamon-flavored topping and fresh fruit flavor of a peach cobbler. Additional fresh ripe peaches and syrupy warmed preserves make the perfect garnish for this amazing dessert!
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 (8 ounce) packages 1/3-less-fat cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons peach preserves
- 2 teaspoons vanilla extract
- 1 ¼ cups chopped peeled peaches
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons water
- Sliced peaches and warmed peach preserves for garnish
- Step 1
To prepare crust: Preheat oven to 350°F. Position rack in lower third of oven. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil; coat the inside of the pan with cooking spray. Stir graham cracker crumbs, melted butter, 2 tablespoons sugar and 1/4 teaspoon salt together in a medium bowl until evenly combined. Transfer to the prepared pan, pressing the mixture into the bottom of the pan. Bake until set and light golden, 8 to 12 minutes. Let cool on a wire rack for 30 minutes (do not turn off the oven).
Meanwhile, prepare cheesecake filling: Combine cream cheese and 2/3 cup sugar in a large bowl. Beat with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating on low just until combined after each addition. Beat in 3 tablespoons flour and 1/4 teaspoon salt on low speed just until combined. Beat in preserves and vanilla on low speed just until combined. Fold in peaches just until combined.
Pour the filling into the cooled crust. Gently jiggle the pan to smooth the top. Place the cheesecake in a large roasting pan; place on the rack in the bottom third of the oven. Pour warm water into the roasting pan to come halfway up the sides (do not let water get into the foil wrapping). Bake until the cheesecake is just set on top, about 35 minutes.
Meanwhile, prepare topping: Combine butter and sugar in a medium bowl; beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Add flour, baking powder, cinnamon and salt, beating on low speed just until combined. Beat in 2 tablespoons water on low speed until combined.
Open oven door and carefully slide out the rack with the cheesecake. Carefully dollop teaspoonfuls of topping over the cheesecake. Carefully slide the rack back in and close the oven. Continue baking until the topping is golden and the cheesecake is almost set in the center, about 1 hour. Turn the oven off and prop the oven door ajar 1 to 3 inches. Let the cheesecake stand in the oven for 1 hour.
Remove the cheesecake from the roasting pan and remove the foil from the outside of the springform pan. Refrigerate, uncovered, for at least 6 hours and up to 12 hours. Gently run a small offset spatula around the edges and remove the pan sides. Garnish with peach slices and warmed peach preserves, if desired.
To make ahead
Refrigerate for up to 12 hours. Garnish just before serving.
9-inch springform pan; heavy-duty foil
Serving Size: 1 slice Per Serving: 257 calories; protein 4g; carbohydrates 31g; dietary fiber 1g; sugars 21g; added sugar 16g; fat 13g; saturated fat 8g; mono fat 2g; poly fat 1g; cholesterol 59mg; vitamin a iu 639IU; vitamin b3 niacin 1mg; vitamin c 1mg; vitamin d iu 5IU; vitamin e iu 1IU; folate 33mg; vitamin k 2mg; sodium 299mg; calcium 77mg; iron 1mg; magnesium 7mg; phosphorus 49mg; potassium 56mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 5mcg.