Peach Cobbler Cheesecake
Ingredients
Roasted Peaches
-
8
pieces
fresh peaches
-
1½
tsp
ground cinnamon
-
4
tbsp
sugar
-
½
tsp
ground nutmeg
Streusel Topping
-
¼
cup
salted butter, melted
-
4
tbsp
brown sugar
-
4
tsp
all-purpose flour
-
1
tbsp
all-purpose flour
-
¼
tsp
cinnamon
-
pinch
salt
Crust
-
½
cup
salted butter, melted
-
2
cups
graham cracker crumbs
-
2
tbsp
sugar
-
½
tsp
cinnamon
Cheesecake Filling
-
4
blocks
full fat cream cheese, room temperature
-
1½
cups
sugar
-
4
pieces
eggs, room temperature
-
2
tsp
vanilla extract
-
1
cup
plain Greek yogurt, room temperature
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Core and slice 4 peaches, then mix with cinnamon, sugar, and nutmeg before roasting for 8-15 minutes.
- Lower the oven to 325°F and prepare the streusel by mixing brown sugar, flour, cinnamon, and salt with melted butter, then bake for 8 minutes.
- Prepare the crust by mixing graham cracker crumbs, sugar, and cinnamon, then press into a springform pan and bake at 350°F for 10 minutes.
- For the filling, cream together the cream cheese and sugar, then add eggs one at a time, followed by yogurt and vanilla.
- Pour half of the cheesecake batter into the crust, layer with roasted peaches and half the streusel, then add the remaining batter.
- Bake the cheesecake in a water bath at 350°F for 1 to 1½ hours until slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 6 hours.
- Before serving, roast the remaining peaches and top the cheesecake with them and the streusel.
Nutrition Facts (estimated)
Servings
10-12 slices
Calories
638
Total fat
41g
Total carbohydrates
59.9g
Total protein
10.9g
Sodium
399.4mg
Cholesterol
172.1mg
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