Peach Cobbler Stuffed Cheesecake
A delightful dessert combining creamy cheesecake with sweet peach cobbler, perfect for summer gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the cheesecake filling
- 3 8 oz blocks cream cheese, softened At room temperature for best results
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the peach cobbler topping
- 4 ripe peaches, peeled and sliced Use ripe peaches for best flavor
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp cornstarch
- 2 tbsp water
For the cobbler crust
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 cup cold butter, cubed
- 1/4 cup milk
Instructions
Preparation of the crust
- Mix the graham cracker crumbs and melted butter together. Press this mixture into a springform pan and chill in the refrigerator.
Making the cheesecake filling
- In a mixing bowl, beat the cream cheese and sugar until creamy. Add eggs, one at a time, mixing well. Then, add the vanilla extract and sour cream.
- Pour this mixture over the chilled crust.
Baking the cheesecake
- Preheat the oven to 325°F (165°C). Bake the cheesecake for 55-60 minutes or until the center is set. Let it cool completely.
Preparing the peach cobbler topping
- In a saucepan, combine sliced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook this mixture until the peaches soften.
- In a small bowl, mix cornstarch and water, then stir it into the peach mixture to thicken. Let it cool.
Making the cobbler crust
- In another bowl, mix flour, sugar, and baking powder. Cut in the cubed cold butter until crumbly. Stir in the milk to form the dough.
Assembly
- Spread the peach topping over the cooled cheesecake. Add dollops of cobbler crust on top of the peaches.
Baking again
- Return the cheesecake to the oven at 375°F (190°C) and bake for 20-25 minutes until the cobbler crust is golden.
Chilling & Serving
- Let it cool completely, then refrigerate for at least 4 hours. Slice and enjoy your delicious creation!
Notes
Serve cold, garnished with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 5 days. Use ripe peaches for best flavor and allow the cheesecake to cool completely before adding the topping.