Peach Cobbler Stuffed Cheesecake
Introduction
Peach Cobbler Stuffed Cheesecake is a delightful dessert that combines creamy cheesecake with sweet peach cobbler. This unique treat is perfect for summer parties and family gatherings. If you love both cheesecake and peach cobbler, then this recipe will surely be a hit!
Why Make This Recipe
There are many reasons to make Peach Cobbler Stuffed Cheesecake. First, it is a delicious blend of flavors and textures that will please everyone. Second, the combination of creamy cheesecake and warm, spiced peaches is incredibly comforting. Lastly, it’s a great way to use fresh peaches during peach season!
How to Make Peach Cobbler Stuffed Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 4 ripe peaches, peeled and sliced
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp cornstarch
- 2 tbsp water
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 cup cold butter, cubed
- 1/4 cup milk
Directions:
- Prepare the Crust: Mix the graham cracker crumbs and melted butter together. Press this mixture into a springform pan. Chill it in the refrigerator.
- Make the Cheesecake Filling: In a mixing bowl, beat the cream cheese and sugar until creamy. Add eggs, one at a time, mixing well. Then, add the vanilla extract and sour cream. Pour this mixture over the chilled crust.
- Bake: Preheat the oven to 325°F (165°C). Bake the cheesecake for 55-60 minutes or until the center is set. Let it cool completely.
- Prepare the Peach Cobbler Topping: In a saucepan, combine sliced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook this mixture until the peaches soften. In a small bowl, mix cornstarch and water, then stir it into the peach mixture to thicken. Let it cool.
- Make the Cobbler Crust: In another bowl, mix flour, sugar, and baking powder. Cut in the cubed cold butter until crumbly. Stir in the milk to form the dough. Drop pieces of this dough over the peach topping.
- Assemble: Spread the peach topping over the cooled cheesecake. Add dollops of cobbler crust on top of the peaches.
- Bake Again: Return the cheesecake to the oven at 375°F (190°C) and bake for 20-25 minutes until the cobbler crust is golden.
- Chill & Serve: Let it cool completely, then refrigerate for at least 4 hours. Slice and enjoy your delicious creation!
How to Serve Peach Cobbler Stuffed Cheesecake
Serve Peach Cobbler Stuffed Cheesecake cold, straight from the fridge. You can garnish it with whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to Store Peach Cobbler Stuffed Cheesecake
Store any leftovers in an airtight container in the refrigerator. It can last for up to 5 days.
Tips to Make Peach Cobbler Stuffed Cheesecake
- Make sure the cream cheese is at room temperature for a smooth filling.
- Use ripe peaches for the best flavor and sweetness.
- Allow the cheesecake to cool completely before adding the topping to prevent it from sinking.
Variation
Try using other fruits like blueberries or berries for a different flavor. You can also add nuts to the cobbler crust for extra crunch!
FAQs
1. Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches. Just make sure to drain them well before using.
2. Can I freeze Peach Cobbler Stuffed Cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and then foil. It will keep for up to 3 months.
3. Is there a gluten-free option?
You can use gluten-free graham crackers for the crust and almond flour for the cobbler topping to make it gluten-free.
Enjoy your Peach Cobbler Stuffed Cheesecake! It’s a delightful treat that combines the best of both worlds.
Peach Cobbler Stuffed Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the cheesecake filling
- 3 8 oz blocks cream cheese, softened At room temperature for best results
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the peach cobbler topping
- 4 ripe peaches, peeled and sliced Use ripe peaches for best flavor
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp cornstarch
- 2 tbsp water
For the cobbler crust
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 cup cold butter, cubed
- 1/4 cup milk
Instructions
Preparation of the crust
- Mix the graham cracker crumbs and melted butter together. Press this mixture into a springform pan and chill in the refrigerator.
Making the cheesecake filling
- In a mixing bowl, beat the cream cheese and sugar until creamy. Add eggs, one at a time, mixing well. Then, add the vanilla extract and sour cream.
- Pour this mixture over the chilled crust.
Baking the cheesecake
- Preheat the oven to 325°F (165°C). Bake the cheesecake for 55-60 minutes or until the center is set. Let it cool completely.
Preparing the peach cobbler topping
- In a saucepan, combine sliced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook this mixture until the peaches soften.
- In a small bowl, mix cornstarch and water, then stir it into the peach mixture to thicken. Let it cool.
Making the cobbler crust
- In another bowl, mix flour, sugar, and baking powder. Cut in the cubed cold butter until crumbly. Stir in the milk to form the dough.
Assembly
- Spread the peach topping over the cooled cheesecake. Add dollops of cobbler crust on top of the peaches.
Baking again
- Return the cheesecake to the oven at 375°F (190°C) and bake for 20-25 minutes until the cobbler crust is golden.
Chilling & Serving
- Let it cool completely, then refrigerate for at least 4 hours. Slice and enjoy your delicious creation!
