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Peach Cobbler Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 41 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes plus chilling
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Peach Cobbler Cheesecake combines the creamy richness of classic baked cheesecake with the sweet, fruity flavors of peach cobbler. Featuring a buttery graham cracker crust, a smooth cinnamon and nutmeg spiced cheesecake filling, and a generous topping of caramelized peaches with a crumbly streusel, it’s a perfect summer dessert that’s both indulgent and comforting.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Peach Topping

  • 3 cups sliced peaches, fresh or canned and well drained
  • 1/3 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice

Cobbler Crumb Topping

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup unsalted butter, melted

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool slightly.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing thoroughly after each to incorporate fully. Blend in the sour cream, vanilla extract, ground cinnamon, and nutmeg until the mixture is smooth and homogenous.
  3. Prepare Peach Topping: In a separate bowl, toss the sliced peaches with brown sugar, cornstarch, and lemon juice until the peaches are well coated. This mixture helps thicken the peaches and balance the sweetness.
  4. Assemble the Cheesecake: Pour the cheesecake filling evenly over the pre-baked crust in the springform pan. Spoon the peach mixture evenly on top of the cheesecake layer.
  5. Make the Cobbler Crumb Topping: In another bowl, combine the flour, brown sugar, baking powder, ground cinnamon, and melted butter. Stir until the mixture becomes crumbly. Sprinkle this crumb topping evenly over the peach layer.
  6. Bake: Place the springform pan in the preheated oven and bake for 60 to 70 minutes, or until the center is mostly set but still slightly jiggly. When done, turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking.
  7. Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and allow flavors to meld. Slice and serve chilled.

Notes

  • If using canned peaches, ensure they are very well drained to prevent excess moisture which could affect the cheesecake’s texture.
  • The cheesecake flavors develop and improve after chilling overnight, so for best taste serve the next day.
  • Use room temperature eggs and cream cheese to avoid lumps and achieve a smooth filling.
  • Be careful not to overbake; the center should still have a slight wobble when done to ensure creamy texture.

Find it online: https://slsrecipes.com/peach-cobbler-cheesecake-recipe-3/