Peach Cobbler Cheesecake
Introduction
Peach Cobbler Cheesecake is a delightful blend of two beloved desserts. This recipe combines the creamy richness of cheesecake with the sweet, fruity flavor of peach cobbler. Whether you’re hosting a gathering or simply treating yourself, this cheesecake is sure to please any crowd.
Why Make This Recipe
This cheesecake is not only delicious but also simple to make. It combines the comfort of a classic peach cobbler with the smooth texture of cheesecake. With fresh peaches and a buttery graham cracker crust, this dessert is perfect for any occasion. It adds a touch of elegance to your dessert table while being easy enough for beginners to tackle.
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
- 4 ripe peaches, peeled and diced
- 1/4 cup brown sugar
- 1 tbsp butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp all-purpose flour
Directions:
Step 1: Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press into a 9-inch springform pan. Bake for 8-10 minutes until lightly golden.
Step 2: Make the Peach Topping
Melt butter in a saucepan, then add peaches, brown sugar, cinnamon, nutmeg, and vanilla. Cook for 5-7 minutes until the peaches are soft. Set aside to cool.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well after each addition. Then mix in sour cream, heavy cream, and flour. Pour this mixture over the crust in the springform pan.
Step 4: Bake the Cheesecake
Bake at 325°F for 50-60 minutes. Once baked, cool the cheesecake in the oven for 1 hour before transferring it to the refrigerator. Chill for at least 4 hours.
Step 5: Top with the Peach Mixture
Remove the cheesecake from the pan, then add the cooled peach topping on top. Serve chilled.
How to Serve Peach Cobbler Cheesecake
Serve the Peach Cobbler Cheesecake chilled, and enjoy it plain or with a dollop of whipped cream. It pairs wonderfully with a scoop of vanilla ice cream for extra indulgence.
How to Store Peach Cobbler Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It will stay good for about 3 to 5 days.
Tips to Make Peach Cobbler Cheesecake
- Ensure your cream cheese is at room temperature for a smoother filling.
- Allow the cheesecake to cool in the oven to help prevent cracks on the surface.
- Use fresh peaches for the best flavor, but canned peaches can work in a pinch. Just make sure to drain them properly!
Variation
You can add other fruits like blueberries or raspberries for a mixed berry cheesecake. Also, consider adding a pinch of lemon zest to enhance the flavor of the peach topping.
FAQs
Q: Can I use frozen peaches for this recipe?
A: Yes, you can use frozen peaches. Just thaw and drain them before cooking.
Q: How long does the cheesecake need to chill?
A: The cheesecake should chill for at least 4 hours, but overnight is best for improved flavor and texture.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! You can make it a day or two in advance. Just store it in the refrigerator until you are ready to serve.
Peach Cobbler Cheesecake
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the Peach Topping
- 4 pieces ripe peaches, peeled and diced
- 0.25 cups brown sugar
- 1 tbsp butter
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tsp vanilla extract
For the Cheesecake Filling
- 3 packages cream cheese, softened (8 oz each)
- 1 cups granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 0.25 cups sour cream
- 0.25 cups heavy cream
- 1 tbsp all-purpose flour
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press into a 9-inch springform pan.
- Bake for 8-10 minutes until lightly golden.
Peach Topping
- Melt butter in a saucepan, then add peaches, brown sugar, cinnamon, nutmeg, and vanilla.
- Cook for 5-7 minutes until the peaches are soft. Set aside to cool.
Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add vanilla and eggs one at a time, mixing well after each addition.
- Mix in sour cream, heavy cream, and flour.
- Pour this mixture over the crust in the springform pan.
Baking
- Bake at 325°F for 50-60 minutes.
- Once baked, cool the cheesecake in the oven for 1 hour before transferring it to the refrigerator.
- Chill for at least 4 hours.
Assembly
- Remove the cheesecake from the pan, then add the cooled peach topping on top.
- Serve chilled.
