This easy, Italian style ricotta cheesecake is layered with juicy roasted peaches and a brown sugar crumble for a showstopper end-of-summer dessert! With just a blender and a sheet pan, this Peach Cobbler Italian Ricotta Cheesecake is a must try recipe for the peach season.

Servings: 12-14

Prep time: 20 minutes

Cook time: 1 hour, 20 minutes

Total time: 1 hour, 40 minutes

Ingredients:

For the Peaches:

• 8-10 ripe Peaches, pitted and thinly sliced
• 1/3 cup Granulated Cane Sugar
• 2 tsp. Ground Cinnamon

For the Brown Sugar Crumb:

• 1 cup All Purpose Flour
• ½ cup Brown Sugar
• ½ cup Melted Butter
• 1 tsp. Ground Cinnamon
• Pinch of Salt

For the Italian Ricotta Cheesecake:

• 15 oz. Whole Milk Ricotta
• 16 oz. Cream Cheese
• 16 oz. Sour Cream
• 1 cup Granulated Cane Sugar
• 4 large Eggs
• ½ cup All Purpose Flour
• ¼ cup Unsalted Butter, melted
• 2 tsp. Vanilla Extract, or vanilla bean paste

For the Graham Cracker Crust:

• 2 packages Graham Crackers
• ½ cup Melted Butter

Instructions:

1. To Make the Peach Cobbler Portion: Preheat the oven to 400F. Line a large baking pan with parchment paper. 
2. Either directly on the pan or in a bowl, combine all the brown sugar crumb ingredients. Mix until crumb-like texture, then add to half of the baking pan. 
3. Add HALF of the sliced peaches to the other half of the baking pan to toss in the half of the sugar and cinnamon. (You’ll want to roast the remaining half with sugar and cinnamon to top the cheesecake right before serving.) 
4. Roast until juicy, about 15-20 minutes. Set aside to cool. 
5. To Make the Graham Cracker Crust: Reduce the oven heat to 350F. Grease a 8-9” springform cheesecake pan. 
6. In a blender, combine the graham crackers and melted butter. Pulse until crumb-like, then press evenly along the bottom and sides of the cheesecake pan. 
7. Bake for 10 minutes, then remove from heat to cool for a few minutes. 
8. To Make the Cheesecake Filling: In a blender, combine all ingredients. Blend until very smooth. 
9. To Assemble the Peach Cobbler Cheesecake: Pour half of the cheesecake filling in the crust, even out with the back of a spoon, then layer with the roasted peaches and half of the crumb. Spoon the remaining cheesecake filling on top. 
10. Bake for 45-60 minutes, just until the center is set but still slightly jiggly. 
11. Let cool in the oven with the door cracked for 20 minutes, then remove to chill in the fridge for at least 2-4 hours or overnight. 
12. When ready to serve, add more roasted peaches and the remaining crumb on top to enjoy!