Description
A luxurious hybrid dessert combining a New York-style cheesecake base with a juicy peach cobbler topping and a buttery cinnamon streusel.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons granulated sugar
- 24 oz softened cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups fresh peaches, sliced
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup brown sugar (for streusel)
Instructions
- Preheat your oven to 325F (160C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press firmly into the bottom of the pan.
- Beat softened cream cheese and 1 cup of sugar until smooth and fluffy.
- Mix in eggs one at a time on low speed, then stir in vanilla extract.
- Pour the cheesecake batter over the crust and smooth the surface.
- Toss sliced peaches with 1/4 cup brown sugar and cinnamon, then arrange them on top of the batter.
- Mix flour, cold butter, and 1/4 cup brown sugar into a crumbly paste; sprinkle evenly over the peaches.
- Bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
- Cool in the pan at room temperature for 1 hour, then refrigerate for at least 6 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American