Description
Peach Cobbler Cheesecake brings together two classic desserts in one seriously delicious creation that’ll make your family and friends swoon. Creamy cheesecake meets buttery cobbler topping, creating a sweet Southern-style treat that disappears faster than you can say “seconds”!
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/226 grams) packages cream cheese
- 2.5 cups peaches
- 1.5 cups graham cracker crumbs
- 3 large eggs
- ¾ cup all-purpose flour
Supporting Ingredients:
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 0.5 cup sour cream
- 0.25 cup milk
Seasoning and Flavor Enhancers:
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Craft the foundation by blending 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter until sandy. Press firmly into a 9-inch springform pan using a glass bottom. Bake at 325°F (160°C) for 9 minutes, then cool completely.
- Whip 3 packages (8 oz each) softened cream cheese until silky smooth. Incorporate 1 cup granulated sugar, then add 3 large eggs one at a time, ensuring thorough mixing between additions.
- Fold 1 teaspoon vanilla extract and ½ cup sour cream into the cream cheese mixture. Pour gently over the crust, creating an even surface.
- Create a water bath by wrapping the pan in aluminum foil and placing it in a larger pan with 1-inch hot water. Bake at 325°F (160°C) for 55 minutes until center remains slightly wobbly.
- Turn off oven, crack the door, and let cheesecake rest for 60 minutes. Refrigerate for minimum 4 hours or overnight.
- Combine 2 ½ cups sliced peaches, ¼ cup brown sugar, ½ teaspoon cinnamon, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a saucepan. Simmer over medium heat for 6 minutes until slightly thickened.
- Prepare cobbler topping by mixing ¾ cup flour, ½ cup sugar, 1 teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon cinnamon.
- Add ¼ cup melted butter, ¼ cup milk, and ½ teaspoon vanilla to dry ingredients. Stir until just combined, maintaining a lumpy texture.
- Spread cooled peach mixture across chilled cheesecake. Drop cobbler batter in rustic clusters on top.
- Bake at 350°F (175°C) for 27 minutes until cobbler topping turns golden brown. Cool completely before serving.
Notes
- Ensure peaches are ripe and sweet for the best natural flavor in the filling.
- Use room temperature cream cheese to prevent lumps and create a smooth cheesecake texture.
- Drain canned peaches thoroughly to avoid excess liquid making the crust soggy.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 336 kcal
- Sugar: 28 g
- Sodium: 168 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.4 g
- Carbohydrates: 29 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 80 mg