Peach Cobbler Cheesecake

Ingredients

For the Caramelized Peaches
6 cups fresh peach slices
⅓ cup salted butter
¾ cup granulated sugar
½ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
2 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
2 teaspoons all-purpose flour
For the Buttery Crumble Topping
⅓ cup packed light brown sugar
1 teaspoon granulated sugar
½ teaspoon ground cinnamon
⅔ cup all-purpose flour
¼ cup salted butter, melted
For the Shortbread Crust
2 cups shortbread cookie crumbs (from about one 7-ounce box)
3 tablespoons granulated sugar
5 tablespoons salted butter, melted
For the Cheesecake Filling
3 packages (8 ounces each) full-fat cream cheese
1 cup plus 2 tablespoons granulated sugar
½ cup heavy cream, at room temperature
3 large eggs, at room temperature
¾ cup full-fat sour cream, at room temperature
1 tablespoon pure vanilla extract
3 tablespoons all-purpose flour

Instructions

Step 1: Prepare the Caramelized Peaches
Place a medium-sized pot over medium heat and add the peach slices along with the salted butter. Allow the butter to melt completely, stirring occasionally to coat the peaches. Once the butter is melted, stir in the granulated sugar, nutmeg, cinnamon, lemon juice, and vanilla extract. Increase the heat to bring the mixture to a gentle boil, stirring often. Once boiling, reduce the heat to medium-low. In a small bowl, whisk the 2 teaspoons of flour with 1 tablespoon of the hot peach syrup from the pot until smooth to create a slurry. Pour this slurry back into the pot with the peaches, stirring constantly. Continue to cook for 10 to 15 minutes, until the syrup has thickened enough to coat the back of a spoon and the peaches are tender. Remove from heat and allow to cool completely. You can speed this up by placing the pot in the refrigerator.

Step 2: Make the Crumble Topping
In a small to medium bowl, combine the brown sugar, granulated sugar, cinnamon, and flour. Whisk these dry ingredients together until well blended. Pour in the melted butter and stir with a fork or spatula until the mixture becomes crumbly and clumps together. Place this crumble in the refrigerator to chill while you prepare the other components.

Step 3: Create the Crust
Preheat your oven to 350°F. Take a 9-inch or 10-inch tall springform pan and generously coat the inside with nonstick baking spray, making sure to get the sides as well. For easy removal, cut a circle of parchment paper to fit the bottom of the pan and place it inside. In a bowl, combine the shortbread crumbs and granulated sugar, then pour in the melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

Step 4: Make the Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the very soft cream cheese and granulated sugar together on medium speed until the mixture is completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. With the mixer on low speed, add the heavy cream and mix until incorporated. Add the eggs one at a time, mixing each just until it disappears into the batter. Finally, add the sour cream, vanilla extract, and flour, and mix on low speed until the filling is silky and smooth. Be careful not to overmix, especially after adding the eggs.

Step 5: Assemble the Layers
Pour about one-third of the cheesecake filling over the cooled crust and spread it evenly. Spoon half (or up to two-thirds) of the cooled peaches and their syrup over the filling. Sprinkle half of the chilled crumble mixture on top of the peaches. Gently pour the remaining cheesecake filling over the crumble layer, using a spatula to spread it evenly to the edges.

Step 6: Bake and Cool
Place the assembled cheesecake in the oven (still at 350°F) and bake for exactly 1 hour and 5 minutes. The edges should be set, but the center will still have a slight jiggle. Turn off the oven heat and let the cheesecake cool inside the closed oven for 4 hours. This gradual cooling helps prevent cracks. After 4 hours, remove the cheesecake from the oven and let it come to room temperature on the counter for about 30 minutes.

Step 7: Finish and Chill
While the cheesecake finishes cooling, spread the remaining crumble on a small baking sheet lined with parchment paper. Bake it in the oven for 5 to 10 minutes until it is browned and crisp, then let it cool. To remove the cheesecake from the pan, run a thin, warm knife carefully around the inside edge of the springform pan to release it, then unclamp and remove the sides. Spoon the remaining peaches and their syrup over the center of the cheesecake. Top with the baked crumble and garnish with whipped cream if desired. For the best flavor and texture, refrigerate the cheesecake overnight before serving.