Peach Cobbler Crème Brûlée Cheesecake
This Peach Cobbler Crème Brûlée Cheesecake combines a creamy cheesecake with a layer of sweet brown sugar cinnamon peaches, cinnamon sugar cobbler topping and a crunchy, caramelized crème brûlée topping. The peaches are simmered over the stovetop in a mixture of cinnamon, brown sugar, and a splash of lemon juice which brightens the flavors, and balances the sweetness. The contrast in textures and flavors between the velvety smooth cheesecake filling, sweet peach filling, cobbler topping and crunchy caramelized sugar topping is delicious and indulgent.
Here is what you will love about this Peach Cobbler Crème Brûlée Cheesecake
- Easy to make – The hardest part to this cheesecake is torching the sugar on top once the cheesecake has chilled, but trust me, it is worth the time spent doing it! Otherwise, both the cheesecake filling, cobbler topping and peach layer only takes a few minutes to mix together/cook.
- A great mashup of flavors – this peach cobbler cheesecake features a velvety smooth cheesecake base with a delicious juicy cinnamon sugar layer of peaches, buttery brown sugar cinnamon cobbler topping and crunchy caramelized sugar topping. The flavors and textures in this cheesecake are indulgent and delicious.
- the perfect spring or summer bake – this cheesecake features tree ripe peaches, but you can certainly use frozen peaches too. The layer of the delicious fruit reminds me of warm spring and summer days.
Storage
Store leftover cheesecake wrapped in the refrigerator for up to 3-4 days.
Frequently Asked Questions
- How can I tell when the cheesecake is done? The edges will be set, while the center should jiggle slightly. This cheesecake does take a rather long time to bake, but usually around the 55-65 minute mark, the cheesecake is done.
- What if I don’t have a nonstick springform pan? Lightly spray your springform pan with nonstick cooking spray before baking.
- Does the caramelized sugar top stay crunchy after storing a few days in the refrigerator? The caramelized sugar top does soften as it sits. I find that if you take your kitchen torch on the lowest setting and just gently go over the top of the cheesecake again, it will harden up the sugar top again. It may not be as hard as it was initially.
- How do you get the cheesecake batter ultra smooth? It’s important that the cheesecake ingredients are room temperature, or softened. You can beat the cream cheese by itself first, scraping the bowl down several times to make sure the cream cheese is fully beaten and softened before adding the other ingredients.
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Peach Cobbler Crème Brûlée Cheesecake
- Total Time: 1 hour 25 minutes
- Yield: 1 9-inch cheesecake 1x
Description
This Peach Cobbler Crème Brûlée Cheesecake combines a creamy cheesecake with a layer of sweet brown sugar cinnamon peaches, cinnamon sugar cobbler topping and a crunchy, caramelized crème brûlée topping. The peaches are simmered over the stovetop in a mixture of cinnamon, brown sugar, and a splash of lemon juice which brightens the flavors, and balances the sweetness. The contrast in textures and flavors between the velvety smooth cheesecake filling, sweet peach filling, cobbler topping and crunchy caramelized sugar topping is delicious and indulgent.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 2 teaspoons ground cinnamon
- 3 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 1 teaspoon salt
- 3 large eggs
Peach Layer
- 2 cups fresh or frozen sliced peaches
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Juice of 1 lemon
- 1/4 cup water
Cobbler Topping
- 1/2 cup all-purpose flour
- 3 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Crème Brulee Topping
- 1/3 cup granulated sugar
Instructions
1. Preheat oven to 350F.
2. Make the peach jam. In a medium sized saucepan, add peaches, sugar, cinnamon, lemon juice, and water. Cook over medium heat, stirring frequently, just until the peaches, release its juices and the sugar has dissolved. Remove from the stovetop and allow to cool while you make the crust, cobbler topping and cheesecake.
3. Make the cobbler topping. In a medium size bowl, add flour, sugar and cinnamon. Stir to combine. Add softened butter and use a fork to claw/combine ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.
4. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.
Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.
Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.
Reduce oven temperature to 325.
5. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese and sugar. Beat until well combined.
Add in the heavy cream and vanilla extract and mix just until combined.
Add in the eggs one at a time, mixing just until combined.
6. Pour half the cheesecake batter into the cooled crust. Add the peach layer, the cobbler topping, then the remaining cheesecake batter.
Wrap the bottom and sides of the springform pan with aluminum foil. (if you don’t have aluminum foil, you can place the cheesecake into a 10-inch round cake pan, then place that into a larger 12-inch round cake pan. This will prevent the hot water from seeping through the springform pan). Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.
Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
7. Bake in 325F preheated oven for 55-70 minutes, or until the edges are set and the center wobbles slightly.
8. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.
9. Place the cheesecake in the refrigerator and allow to cool for 6 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.
10. When ready to serve, remove the cheesecake from the springform pan (if you don’t have a kitchen torch keep in the springform pan) and pour the 1/3 cup sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar on top. This may take some time. I typically use my torch on the medium-low setting to avoid burning the sugar. Don’t hover over a spot too long, and use a circular motion to try to evenly caramelize the surface.
While I recommend using a kitchen torch, if you do not have a kitchen torch, you can use your oven broiler. Keep the cheesecake in the springform pan and wrap the sides with aluminum foil. Place the cheesecake in a 12-inch circular pan, roasting pan, or larger pan in general. Add ice water to the bottom of the pan. This will help keep the cheesecake filling cool. Evenly pour the sugar over top of the cheesecake. Place under the broiler in your oven for a minute or two to caramelize the top. Keep an eye on it as it can caramelize quickly.
11. Allow the caramelized sugar to harden for a few minutes, then slice and serve.
- Prep Time: 25
- Cook Time: 60
- Category: Dessert
- Method: Oven
- Cuisine: American
This is an awesome take on peach cheesecake. My family will love this!