Description
Creamy peach cobbler cheesecake marries Southern comfort with luxurious dessert elegance, blending sweet peaches and velvety cheesecake in one irresistible treat. Dessert enthusiasts will savor each spoonful of this indulgent masterpiece that promises pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese
- 4 large eggs
- 1 1/2 cups fresh peaches
Crust and Base:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup sour cream
Flavor and Topping Ingredients:
- 2 tablespoons vanilla extract
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan with butter or cooking spray.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl, mixing until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer for the crust.
- Bake the crust for 10 minutes, then remove and let cool while preparing the cheesecake filling.
- Using an electric mixer, blend cream cheese and sugar until completely smooth and free of lumps.
- Gradually incorporate eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract and sour cream until the batter becomes silky and uniform.
- Pour the cheesecake mixture over the cooled crust, ensuring an even distribution.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Meanwhile, prepare the peach filling by combining sliced peaches, brown sugar, cinnamon, and cornstarch in a saucepan.
- Cook the peach mixture over medium heat, stirring continuously until it thickens and becomes glossy.
- Create the crumble topping by mixing flour, brown sugar, butter, and cinnamon until it forms coarse crumbs.
- Once the cheesecake is baked, sprinkle the crumble topping evenly across the surface.
- Carefully spread the warm peach mixture over the crumble layer.
- Return the cheesecake to the oven and bake for an additional 10-15 minutes until the topping is golden brown.
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before serving to ensure proper setting.
Notes
- Ensure cream cheese is at room temperature for a smooth, lump-free batter that blends perfectly.
- Prevent cracks by using a water bath during baking and avoiding overbeating the cheesecake mixture.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a dietary-friendly version.
- Pat peaches dry before cooking to prevent excess liquid from making the topping too runny and maintain a perfect consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg