Peach Cobbler Cheesecake
A delightful dessert that combines creamy cheesecake with fresh peaches and a crunchy graham cracker crust.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the cheesecake filling
- 3 packages cream cheese, softened (8 oz each)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the peach topping
- 3 large ripe peaches, sliced
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Mix the graham cracker crumbs, melted butter, and sugar together.
- Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes.
- Let the crust cool.
Cheesecake Filling
- In a bowl, beat the cream cheese and granulated sugar until smooth.
- Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Blend in the sour cream and heavy cream.
- Pour the filling over the cooled crust.
Baking
- Bake the cheesecake in a water bath for 55-65 minutes until the edges are set.
- Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Then, refrigerate for at least 4 hours or overnight.
Peach Topping
- In a skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced peaches, brown sugar, cinnamon, nutmeg, and vanilla.
- Cook for about 5-7 minutes until the peaches soften.
- Stir in a mix of cornstarch and water, cooking until the mixture thickens.
- Let it cool completely.
Serving
- Top your chilled cheesecake with the peach mixture and serve.
Notes
Use ripe, sweet peaches for the best flavor. Make sure your cream cheese is well softened to avoid lumps in the filling. Allow the cheesecake to cool in the oven to prevent cracking. You can serve it with vanilla ice cream for an extra treat.