Description
A delectable Peach Cobbler Cheesecake combining creamy cheesecake with a fruity peach topping and a buttery crumble, perfect for summer desserts or any special occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the peach cobbler topping:
- 4 cups fresh or canned sliced peaches, drained
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp lemon juice
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 tsp cinnamon
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the sour cream and vanilla extract and mix until fully incorporated. Add eggs one at a time, mixing on low speed after each addition to avoid overmixing.
- Bake the cheesecake: Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Wrap the springform pan in foil to prevent water from leaking in, then place it in a water bath (a larger pan filled with hot water) for gentle baking. Bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside for 1 hour to finish setting gently. Remove from the oven and let it cool completely on a wire rack. Once cooled, chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.
- Prepare the peach topping: In a saucepan over medium heat, combine peaches, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water. Cook while stirring until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool to room temperature.
- Make the crumble topping: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Spread onto a baking sheet and bake at 350°F for 10 to 12 minutes, or until golden brown. Let cool.
- Assemble and serve: Once the cheesecake is fully chilled, spoon the peach cobbler topping evenly on top. Sprinkle the crumble topping over the peaches before serving. Slice and enjoy this sumptuous peach cobbler cheesecake!
Notes
- You can use canned peaches if fresh ones aren’t in season; just make sure they are well drained.
- Ensure the cheesecake is fully chilled before slicing to get clean, neat slices.
- For extra depth of flavor, add a splash of bourbon to the peach topping while cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
