Description
This Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and warm peach cobbler flavors. Featuring a buttery graham cracker crust, rich cream cheese filling, a luscious homemade peach topping, and a crumbly cobbler topping, this dessert is perfect for summer gatherings or any special occasion. The layers harmonize beautifully, offering a sweet and comforting treat that’s sure to impress.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Peach Cobbler Topping
- 4 cups fresh or frozen sliced peaches
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
Cobbler Topping
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix well until the crumbs are evenly coated. Firmly press this mixture into the bottom of a greased 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup granulated sugar and vanilla extract, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, add the sour cream and mix until the batter is smooth and homogenous.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully chill and set.
- Prepare the Peach Topping: While the cheesecake chills, combine the sliced peaches, brown sugar, cinnamon, nutmeg, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, about 8 to 10 minutes. Remove from heat and let it cool completely before using.
- Make the Cobbler Topping: In a separate bowl, mix together the flour, granulated sugar, baking powder, and salt. Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined; do not over mix. Drop spoonfuls of this dough onto a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 12 to 15 minutes or until the tops are golden brown. Remove and cool before crumbling.
- Assemble the Dessert: Once the cheesecake is chilled, spoon the cooled peach topping evenly over the surface. Sprinkle the crumbled cobbler topping on top, adding texture and a delightful crunch. Serve immediately and enjoy the combination of creamy cheesecake and spiced peach cobbler flavors.
Notes
- You can substitute canned peaches if fresh or frozen peaches are unavailable; drain them well before use.
- Ensure the cheesecake is fully chilled before adding the peach and cobbler toppings for the best texture and flavor balance.
- For easier slice serving, use a hot, wet knife to cut through the cobbler topping and cheesecake layers cleanly.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
