Peach Cobbler Cheesecake
Peach Cobbler Cheesecake is a delicious dessert that combines the creamy texture of cheesecake with the fruity goodness of peaches. This dessert is perfect for summer gatherings, family dinners, or to satisfy your sweet tooth any time of the year. The layers of rich cheesecake and sweet, warm peach filling create a delightful experience for your taste buds.
Why Make This Recipe
Making Peach Cobbler Cheesecake is a great way to impress friends and family. It beautifully combines two beloved desserts into one. Plus, it’s a fantastic option for peach lovers! The creamy cheesecake balances the sweetness of the peaches, making this dessert a perfect treat after any meal. Whether you are a beginner in the kitchen or an experienced baker, this recipe is easy to follow and yields impressive results.
How to Make Peach Cobbler Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups fresh or frozen peaches, peeled and sliced
- 1/4 cup granulated sugar (for peaches)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon (optional)
- 4 packages cream cheese, softened
- 1 cup granulated sugar (for cheesecake)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar (for topping)
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon (for topping)
Directions
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Prepare the Peach Filling: In a medium saucepan, combine sliced peaches, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Cook over medium heat until tender and thickened, about 10 minutes. Cool to room temperature.
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Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until coated. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let it cool.
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Prepare the Cheesecake Filling: Beat cream cheese until smooth. Gradually add granulated sugar and vanilla, mixing in eggs one at a time. Finally, mix in sour cream and heavy cream until smooth. Gently fold in the cooled peach filling.
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Assemble and Bake: Pour the batter over the cooled crust. Bake for 55-65 minutes until set but slightly jiggly in the center. Cool in the oven with the door slightly open for about 1 hour, then refrigerate for at least 4 hours or overnight.
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Prepare the Topping: In a bowl, combine flour, granulated sugar, cold butter, and ground cinnamon, mixing until coarse crumbs form. Sprinkle this topping over the chilled cheesecake.
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Broil (Optional): For a crispy topping, broil the cheesecake for 1-2 minutes until golden, being careful to avoid burning.
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Serve: Release the cheesecake from the springform pan, slice, and enjoy!
How to Serve Peach Cobbler Cheesecake
Peach Cobbler Cheesecake can be served alone, but it’s delightful when paired with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of fresh peaches on top can enhance its visual appeal.
How to Store Peach Cobbler Cheesecake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 5-7 days. If you want to keep it longer, consider freezing the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Peach Cobbler Cheesecake
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Use fresh peaches when they are in season for the best flavor.
- Be patient while cooling the cheesecake in the oven; this step helps prevent cracks.
Variation
You can change up this recipe by swapping peaches for other fruits like blueberries, strawberries, or cherries. Adjust the sugar according to the sweetness of the fruit used.
FAQs
1. Can I use canned peaches instead of fresh peaches?
Yes, you can use canned peaches. Just make sure to drain them well and adjust the sugar to taste.
2. Is it necessary to use a springform pan?
While a springform pan makes it easier to remove the cheesecake, you can use a regular pie dish. Just be careful when serving.
3. Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better after sitting in the fridge for a day or two. It’s a great make-ahead dessert.
