Salted Caramel Peach Cobbler Cheesecake Recipe

Make the peach filling: Chop peaches into bite-sized pieces and cook them with brown sugar and lemon juice until soft and bubbling. Thicken with a cornstarch slurry, then finish with cinnamon, nutmeg, and butter. Cool completely before using.

Prepare the streusel: Mix flour, brown sugar, and cinnamon, then stir in melted butter until crumbs form. Chill until ready to use.

Bake the crust: Press the cinnamon graham cracker mixture into a 9-inch springform pan and bake until lightly golden and set.

Make the cheesecake batter: Beat room-temperature cream cheese with sugar, spices, and cornstarch until smooth. Add eggs one at a time, then mix in sour cream and heavy cream on low speed until incorporated.

An ultra-creamy cheesecake in a cinnamon graham cracker crust layered with jammy brown sugar peaches, cinnamon streusel, and finished with whipped cream and salted caramel.

Peach cobbler filling

• 1 lb yellow peaches (ripe but firm)
• 1/2 cup brown sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 3 tbsp water
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tbsp salted butter

Graham cracker crust

• 18 graham cracker sheets
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup salted butter, melted

Streusel

• 1 1/4 cup all-purpose flour
• 3/4 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup salted butter, melted

Cheesecake batter

• 32 oz cream cheese, room temperature
• 1 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp cornstarch
• 2 tsp vanilla extract
• 3 large eggs
• 1 egg yolk
• 3/4 cup sour cream, room temperature
• 1/4 cup heavy cream, room temperature

Whipped cream topping

• 1 1/2 cups heavy cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Salted caramel sauce, to drizzle

Prepare the peach cobbler filling

1. Chop peaches into roughly 1-inch pieces and place them in a skillet with brown sugar and lemon juice. Cook over medium heat for 8–10 minutes until the peaches are soft and the mixture is bubbling and syrupy.
2. Whisk together the cornstarch and water until smooth, add to the skillet, and cook another 3–4 minutes until thickened and jammy. Remove from heat and stir in cinnamon, nutmeg, and butter. Transfer to a bowl and cool completely.

Make the cinnamon streusel

1. Place the flour in a heat-safe bowl and warm briefly to reduce any raw flavor (short microwave bursts of 30 seconds are fine). Break up any lumps.
2. Stir in brown sugar and cinnamon, then add melted butter and mix until coarse crumbs form. Chill until needed.

Prepare the graham cracker crust

1. Preheat oven to 350°F. In a food processor, pulse graham crackers, brown sugar, and cinnamon to fine crumbs. Add melted butter and pulse until the texture resembles wet sand and holds together when squeezed.
2. Line a 9-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom and up the sides. Bake 12 minutes until golden and set. Allow to cool. Reduce oven temperature to 325°F and bring about 8 cups of water to a boil for the water bath.

Prepare the cheesecake batter and assemble

1. In a stand mixer fitted with the paddle, beat cream cheese, sugar, cinnamon, nutmeg, and cornstarch on low until smooth, about 3–4 minutes. Add vanilla and mix briefly.
2. Scrape the bowl and add eggs one at a time, mixing until incorporated. Scrape again and add sour cream and heavy cream, mixing on low until smooth. Avoid over-whipping.
3. Reserve half of the peach filling and half of the streusel for topping. Add half of the cheesecake batter to the cooled crust, then spoon half of the remaining peach filling and half the streusel. Gently swirl with a skewer. Repeat with the remaining batter, filling, and streusel.
4. Carefully pour hot water into a 9×13 baking dish placed on the bottom rack, then place the cheesecake on the middle rack and quickly close the oven. Bake 1 hour 20 minutes, until the edges are set and the center jiggles slightly.
5. Turn off the oven and crack the door. Let the cheesecake sit in the warm oven with the door cracked for 1 hour. Remove and cool at room temperature for 30 minutes, then refrigerate at least 8 hours or overnight.

Finish and serve

1. Whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently spread the reserved peach filling over the chilled cheesecake (warm briefly if it has stiffened). Top with whipped cream, drizzle salted caramel, and sprinkle the remaining streusel. Garnish with a fresh peach slice if desired.