Peach Cobbler Cheesecake
A delightful blend of creamy cheesecake and sweet peach cobbler, featuring a buttery graham cracker crust and luscious peach topping, perfect for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time while mixing
- 1/4 cup sour cream
- 1/4 cup heavy cream
Peach Topping
- 3 fresh peaches, thinly sliced Use ripe peaches for best flavor
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) To thicken peach mixture
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool after baking.
- In a mixer, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, sour cream, and heavy cream, mixing until well combined. Beat in the eggs one at a time.
- Pour the cheesecake batter over the cooled crust.
Baking
- Place the springform pan in a water bath and bake for 55–65 minutes, until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Once cooled, refrigerate for at least 6 hours or overnight.
Peach Topping
- In a saucepan, combine the sliced peaches, brown sugar, butter, cinnamon, and nutmeg. Cook over medium heat until the peaches are tender.
- Add the cornstarch slurry and stir until thickened. Remove from heat and let it cool slightly.
- Spoon the peach topping over the chilled cheesecake, spreading it evenly, and drizzle any extra syrup from the peaches for added flavor.
Notes
Make sure your cream cheese is softened before mixing to avoid lumps. Use ripe peaches for the best flavor, and consider adding lemon juice to the peach topping for an extra zing. If you want a firmer cheesecake, bake it a few minutes longer but be careful not to overbake. Leftovers can be stored in the fridge for up to 4 days.