Description
A delicious and creamy Peach Cobbler Cheesecake that combines the flavors of classic peach cobbler with a rich cheesecake filling.
Ingredients
- For the Crust:
- 2 cups (200 g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- ¼ teaspoon (1.25 mL) salt
- For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon (5 mL) vanilla extract
- ½ cup (120 g) sour cream
- 2 tablespoons (16 g) all-purpose flour
- For the Peach Layer:
- 4 cups (600 g) sliced fresh or canned peaches, drained
- ¼ cup (50 g) brown sugar
- 1 teaspoon (5 mL) cinnamon
- ¼ teaspoon (1.25 mL) nutmeg
- 1 tablespoon (15 mL) lemon juice
- 1 tablespoon (8 g) cornstarch
- For the Cobbler Topping:
- ¾ cup (95 g) all-purpose flour
- ½ cup (100 g) brown sugar
- ½ teaspoon (2.5 mL) cinnamon
- ¼ teaspoon (1.25 mL) baking powder
- ¼ teaspoon (1.25 mL) salt
- ¼ cup (60 g) cold unsalted butter, cubed
- 2–3 tablespoons (30–45 mL) milk
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 8–10 minutes, then cool slightly.
- Prepare the peaches: Combine peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a bowl. Set aside.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated. Beat in vanilla, sour cream, and flour.
- Assemble: Pour half of the cheesecake mixture over the crust. Spoon about half of the peach mixture over it. Add the remaining cheesecake batter, then arrange the remaining peaches on top.
- Make the cobbler topping: Mix flour, brown sugar, cinnamon, baking powder, and salt. Cut in the cold butter until crumbly. Add milk gradually until a coarse, crumbly mixture forms.
- Top the cheesecake: Sprinkle the cobbler topping evenly over the peaches.
- Bake: Bake at 350°F (175°C) for 55–70 minutes, until the edges are set and the center still has a slight jiggle.
- Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.
- Chill: Refrigerate for at least 6 hours, preferably overnight.
- Serve: Carefully remove the springform ring. Slice and serve chilled. Add whipped cream or a drizzle of caramel sauce if desired.
Notes
- For best results, use fresh peaches when in season.
- Allow the cheesecake to chill overnight for improved flavor and texture.
- Top with whipped cream or caramel sauce for added sweetness.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg