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Roasted Peach Cheesecake
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5 from 1 vote

Roasted Peach Cheesecake

a creamy cheesecake layered with caramelized fresh peaches, baked into a buttery graham cracker crust, and topped with even more roasted peach wedges.
Course Dessert
Cuisine American
Keyword cheesecake, peaches, summer,
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting time 4 hours
Total Time 5 hours 20 minutes
Servings 12
Author Molly Murphy

Ingredients

FOR THE PEACH FILLING

  • 6 medium to large peaches
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • dash of table salt

FOR THE GRAHAM CRACKER CRUST

  • 2 ½ cups fine graham cracker crumbs
  • ⅓ cup granulated sugar
  • 10 tablespoons unsalted butter melted

FOR THE CHEESECAKE FILLING

  • 32 ounces full-fat cream cheese 4 blocks room temperature
  • ¾ cup brown sugar packed
  • 1 large egg yolk room temperature
  • 2 large whole eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • ¼ cup cornstarch
  • 3 teaspoons ground cinnamon
US Customary - Metric

Instructions

Peach Filling:

  • Preheat your oven to 400°F. Cut each peach into 4–6 wedges and place them in a baking dish or sheet pan.
    6 medium to large peaches
  • Sprinkle the brown sugar, cinnamon, and salt evenly over the top and give everything a gentle toss to coat.
    ¼ cup brown sugar, ¼ teaspoon cinnamon, dash of table salt
  • Roast for 10–12 minutes, until the peaches are just tender and the sugar has started to caramelize around the edges. Let them cool before using.

Graham Cracker Crust:

  • Lower your oven to 350°F. Spray a 9-inch springform pan with cooking spray and wrap the outside bottom in foil to prevent leaks.
  • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until well combined.
    2 ½ cups fine graham cracker crumbs, ⅓ cup granulated sugar, 10 tablespoons unsalted butter melted
  • Press the mixture into the bottom and halfway up the sides of the pan using the bottom of a flat cup or your hand. Bake for 14 minutes.

Cheesecake Filling:

  • Lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling it a little less than halfway. Place it on the lowest rack in the oven so it can start to heat up while you make the cheesecake.
  • In a large mixing bowl, beat the room temperature cream cheese on medium speed with a handheld or stand mixer until smooth and creamy.
    32 ounces full-fat cream cheese 4 blocks room temperature
  • With the mixer on low, gradually add the brown sugar and beat until well combined.
    ¾ cup brown sugar packed
  • Add the egg yolk and whole eggs all at once and mix on low just until incorporated. Scrape down the bottom and sides of the bowl with a rubber spatula.
    1 large egg yolk room temperature, 2 large whole eggs room temperature
  • Gently fold in the sour cream, vanilla extract, cornstarch, and cinnamon with a rubber spatula until smooth. Its okay if there are a few lumps,Be careful not to overmix.
    1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup cornstarch, 3 teaspoons ground cinnamon

Assembling the Cheesecake:

  • Pour half of the cheesecake filling into the baked crust and spread evenly.
  • Arrange half of the roasted peach slices on top and spread evenly with the back of a spoon.
  • Pour the remaining cheesecake batter over the peaches and spread into an even layer.
  • Place the cheesecake on a separate sheet pan and set it in the oven above the pan of water. Bake for 70–75 minutes, until the edges are set and the center has a slight jiggle. If the center is still very loose, bake for an additional 5 minutes.
  • Once the cheesecake has just a slight wobble, turn off the oven and prop the door open for one hour.
  • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours to set.

Serving:

  • Arrange the remaining roasted peach wedges over the top of the cheesecake. Serve cold and enjoy!