Gluten Free Peach Cobbler Cheesecake Recipe

1. Microwave 3/4 cup (95g) gluten-free 1:1 flour for about 90 seconds to kill any potential bacteria, since this crumble will remain uncooked on top of the cheesecake. Place in the freezer for 15 minutes to cool.
2. In a medium dish, combine the cooled flour with 1/3 cup (70g) packed light brown sugar, 1 tsp cinnamon, and 1/2 tsp salt.
3. Add 5 tbsp cold, cubed unsalted butter. Using your fingers or two forks, smoosh the butter into the dry ingredients until the mixture resembles wet sand.
4. Chill the crumble in the refrigerator while preparing the other components.

1. Decide if you want to bake all the peaches now (reserving half for topping) or bake half later for a fresher look.
2. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
3. In a large bowl, toss 4 slightly underripe peaches (cut into thick slices) with 4 tbsp melted unsalted butter, 3 tbsp light brown sugar, 1 tsp cinnamon, and 1 tsp nutmeg.
4. Spread the peaches onto the baking sheet in a single layer, letting any excess liquid drip off.
5. Bake for 15 minutes, or until the peaches are tender and juicy (avoid overbaking).
6. Allow to cool on the pan while you prepare the cheesecake.

1. Preheat the oven to 350°F. Grease a 9″ springform pan with nonstick spray and line the sides with two strips of parchment paper.
2. In a bowl, combine 2 cups (280g) gluten-free ground graham crackers (Schar Gluten Free Honeygrams), 1/3 cup (70g) granulated sugar, 1/2 tsp cinnamon, a pinch of salt, and 1/2 cup (110g) melted unsalted butter.
3. Press the mixture into the bottom and up the sides of the prepared pan using the bottom of a flat measuring cup.
4. Bake for 10 minutes, then allow it to cool while you prepare the cheesecake batter.

1. Reduce oven temperature to 325°F. Place a large roasting pan on the bottom rack (for the water bath).
2. Ensure 4 blocks (32oz total) full-fat cream cheese, 3 large eggs + 1 yolk, and 1 cup (250g) sour cream are at room temperature.
3. In a stand mixer with a whisk attachment, mix the cream cheese, 1 1/4 cups (255g) granulated sugar, and 2 tbsp cornstarch on LOW speed until smooth. Scrape down the sides, then mix again for 20 seconds.
4. Boil about 6 cups of water for the water bath.
5. Add the eggs one at a time on LOW speed, ensuring each is incorporated before adding the next. Scrape the bowl after the second egg. Add 2 tsp vanilla bean paste with the final yolk.
6. Fold in the sour cream gently with a rubber spatula.
7. Pour half of the batter into the cooled crust. Top with half of the roasted peaches (about 2 peaches) and 3/4 of the crumble (reserve the rest in the fridge). Add the remaining batter, spreading it evenly. Tap the pan gently to release air bubbles.
8. Pour the boiling water into the roasting pan. Place the cheesecake on the middle rack above the water bath.
9. Bake for 1 hour and 15 minutes. If the center still wobbles like milk, bake for 10 more minutes.
10. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour.
11. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4-6hours (preferably overnight).
12. Before serving, top the cheesecake with the remaining roasted peaches and crumble. Slice and enjoy!

Prep Time: 45 minutes

Cook Time: 1 hour 25 minutes

Cool Time: 6 hours (1 hour oven, 30 min room temp, 4.5+ hours chilling)

Total Time: ~8 hours 10 minutes (including chilling)

Serving Size: 12 slices

Estimated Calories Per Serving: ~420–460 calories