Description
Indulge in the delightful combination of peach cobbler and cheesecake with this sumptuous dessert. A buttery graham cracker crust supports a creamy cheesecake layer, topped with a luscious peach cobbler filling and a crunchy crumb topping. Perfect for summer gatherings or special occasions.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp melted butter
For the cheesecake filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the peach cobbler topping:
- 3 cups peeled and sliced fresh peaches (or thawed frozen)
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
For the crumb topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ cup cold butter (cubed)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and flour until just combined. Pour filling over the cooled crust and smooth the top. Bake for 50–60 minutes or until the center is just set. Let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the peach cobbler topping: Combine peaches, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter in a saucepan. Cook over medium heat for about 10–15 minutes until thickened. Let cool.
- Prepare the crumb topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or fingers until coarse crumbs form. Spread on a baking sheet and bake at 350°F for 10–12 minutes until golden, then cool.
- Assemble the cheesecake: Spoon the cooled peach topping over the chilled cheesecake. Sprinkle with the crumb topping before serving.
Notes
- For best results, make this cheesecake a day ahead so it sets completely.
- You can use canned peaches in syrup—just drain them well and adjust sugar to taste.
