Peach Cobbler Cheesecake
A delightful dessert that combines creamy cheesecake with fresh peaches and a crumbly cobbler topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1⁄2 cups graham cracker crumbs
- 2 tbsp 2 tbsp sugar
- 0.5 tsp 1/2 tsp cinnamon (optional) Optional for additional flavor
- 0.25 cups 1/4 cup melted butter For binding the crust
For the cheesecake filling
- 3 packages 3 (8 oz) packages cream cheese, softened
- 1 cups 1 cup granulated sugar
- 1 tsp 1 tsp vanilla extract
- 3 large 3 large eggs
- 1 cups 1 cup sour cream
- 1 tbsp 1 tbsp all-purpose flour
For the peach topping
- 2 cups 2 cups fresh or canned peaches, sliced Use fresh if in season
- 1 tbsp 1 tbsp butter
- 2 tbsp 2 tbsp brown sugar
- 0.5 tsp 1/2 tsp cinnamon (optional) Optional for additional flavor
- 1 tbsp 1 tbsp cornstarch (optional) For thickening the mixture
For the cobbler topping
- 1 cup 1 cup all-purpose flour
- 0.25 cups 1/4 cup granulated sugar
- 0.25 cups 1/4 cup brown sugar
- 0.5 tsp 1/2 tsp cinnamon
- 0.25 cups 1/4 cup cold butter, cut into cubes For a crumbly texture
Instructions
Preparation of the crust
- Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until it resembles wet sand.
- Press the mixture into the bottom of a springform pan (about 9 inches in diameter) and bake for 8 minutes. Once done, set aside to cool.
Preparation of the cheesecake filling
- In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract and mix until combined.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream and flour.
- Pour this cream cheese mixture over the cooled crust in the springform pan.
Baking the cheesecake
- Bake the cheesecake for 50–60 minutes or until the center is set and only slightly wobbles when shaken.
- Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours, or preferably overnight.
Preparation of the peach topping
- In a pan, melt butter over medium heat. Add the sliced peaches, brown sugar, cinnamon, and cornstarch (if using).
- Cook for about 5 minutes until the peaches soften and the mixture thickens. Set aside to cool.
Preparation of the cobbler topping
- In a bowl, mix flour, sugar, brown sugar, and cinnamon. Add the cold butter, cutting it into the dry ingredients until it resembles coarse crumbs.
- Sprinkle this mixture over the cheesecake once it has cooled completely and been topped with peaches.
Final baking
- Bake at 350°F (175°C) for 15-20 minutes or until the cobbler topping is golden brown.
- Allow the cheesecake to cool completely, and chill it again if needed. Serve chilled, and enjoy!
Notes
For best results, use fresh peaches if in season. Don’t skip chilling to help the texture set properly. Check for doneness to prevent cracks; the cheesecake is done when slightly jiggly in the center.