Peach Cobbler Cheesecake
A delicious dessert that combines the creamy texture of cheesecake with the fruity goodness of peaches, perfect for summer gatherings or any time of the year.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the Peach Filling
- 2 cups fresh or frozen peaches, peeled and sliced
- 0.25 cups granulated sugar (for peaches)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 0.5 teaspoon ground cinnamon (optional)
For the Cheesecake Filling
- 4 packages cream cheese, softened
- 1 cups granulated sugar (for cheesecake)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cups sour cream
- 1 cups heavy cream
- 0.5 cups all-purpose flour
For the Topping
- 0.25 cups granulated sugar (for topping)
- 0.25 cups unsalted butter, cold and cubed
- 0.5 teaspoon ground cinnamon (for topping)
Instructions
Prepare the Peach Filling
- In a medium saucepan, combine sliced peaches, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Cook over medium heat until tender and thickened, about 10 minutes. Cool to room temperature.
Prepare the Crust
- Preheat your oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until coated. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let it cool.
Prepare the Cheesecake Filling
- Beat cream cheese until smooth. Gradually add granulated sugar and vanilla, mixing in eggs one at a time. Finally, mix in sour cream and heavy cream until smooth. Gently fold in the cooled peach filling.
Assemble and Bake
- Pour the batter over the cooled crust. Bake for 55-65 minutes until set but slightly jiggly in the center. Cool in the oven with the door slightly open for about 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the Topping
- In a bowl, combine flour, granulated sugar, cold butter, and ground cinnamon, mixing until coarse crumbs form. Sprinkle this topping over the chilled cheesecake.
Broil (Optional)
- For a crispy topping, broil the cheesecake for 1-2 minutes until golden, being careful to avoid burning.
Serve
- Release the cheesecake from the springform pan, slice, and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 5-7 days. If you want to keep it longer, consider freezing the cheesecake.