Get the Recipe: Peach Cobbler Cheesecake
This Peach Cobbler Cheesecake is rich, creamy, and smooth, with a layer of warm cinnamon-sautéed peaches baked right into the center. A buttery graham cracker crust holds everything together, and fresh peaches on top make every slice taste like summer.
Ingredients
Sautéed Peaches
- 8 fresh ripe peaches
- ¼ cup coconut sugar or granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
Graham Cracker Crust
- 3 cups gluten free graham crackers, see notes
- 1 stick unsalted butter, melted
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 4 eggs, room temperature
- 1 ⅓ cups granulated sugar, or coconut sugar
- ⅔ cup Greek yogurt, or sour cream
- 1 tsp vanilla extract
- 2 tsp arrowroot powder, or tapioca starch
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. You may need to add a splash of water to prevent burning. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.
- Preheat your oven to 350 degrees Fahrenheit.
- Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter. The mixture should resemble wet sand.
- Press this mixture down into a lined 8 inch springform cheesecake pan. Note: I like to save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.
- Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.
- At this point, I like to start boiling 4 cups of water for the water bath. Use an oven safe pot.
- While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined. Do not over mix.
- Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir until just barely combined.
- Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.
- Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.
- Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.
- Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour. This allows the cheesecake to slowly cool down and helps prevent cracks.
- Cool for at least 4 hours, ideally overnight.
- When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!
Notes
- If you are not gluten free, feel free to use regular graham crackers.
- I used Simple Mills Cinnamon Sweet Thins for the crust.
- I do NOT recommend frozen peaches. They are too watery.
- The ingredients for the cheesecake filling need to be at room temperature, especially the cream cheese and eggs.
- Store covered in the fridge for up to 5 days or in the freezer for up to 90 days.
Calories: 490kcal, Carbohydrates: 67g, Protein: 9g, Fat: 41g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 165mg, Sodium: 460mg, Potassium: 138mg, Fiber: 2g, Sugar: 40g, Vitamin A: 1098IU, Vitamin C: 0.01mg, Calcium: 129mg, Iron: 2mg