This decadent cheesecake tastes like if a peach Cobbler and a New York Cheesecake had a baby. Perfectly ripe peaches caramelized with brown sugar and butter in the oven and a crunchy cinnamon crumble make this cake unique.
Brown sugar roasted peaches, cinnamon crumble and rich cheesecake - the traditional dessert with an amazing flavor upgrade!
How to soften cream cheese easy and fast
If you want to make cheesecake but you forgot to let the cream cheese soften for several hours, it is almost impossible to smooth it without mixing in too much air. If you follow my tip you get super smooth cream cheese every time in just a few minutes.
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.
Read here my tips for a crackfree cheesecake every time!
Peach Cobbler Cheesecake
For graham cracker crust:
2 cups (250g) graham cracker crumbs
6 tbsp butter, melted
1/2 tsp cinnamon
4 tbsp sugar
For the peach cheesecake filling:
32 oz (900 g) cream cheese, softened
4 tbsp all-purpose flour
1 cup (240 ml) sour cream
1 1/3 cups (270 g) sugar
2 tbsp lemon juice, 1/2 lemon
1 tbsp vanilla extract
For the roasted peaches (read instructions)
6 peaches, not too soft, cut into thick slices
4 tbsp butter, melted
3 tbsp brown sugar
1 tsp cinnamon
For the crumble:
1 cup (120 g) all-purpose flour
1/3 cup (70 g) brown sugar
5 tbsp butter, cold and cubed
1 tsp cinnamon
1/2 tsp salt (only if butter is unsalted)
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.