Peach Cobbler Cheesecake
A delightful blend of creamy cheesecake and sweet peach cobbler, perfect for gatherings or a sweet treat.
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.
Notes
Serve with whipped cream or vanilla ice cream for extra indulgence. Ensure the cream cheese is at room temperature for a smoother filling. Allow the cheesecake to cool in the oven to help prevent cracks. Use fresh peaches for the best flavor, but canned peaches can work in a pinch.