Peach Cobbler Cheesecake
A delightful fusion of cheesecake and peach cobbler, this dessert captures the essence of summer sweetness and is perfect for any occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
Peach Mixture
- 4 cups sliced peaches (fresh or canned)
- 1/2 cup granulated sugar (for peaches)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Topping
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For Serving
- Whipped cream or vanilla ice cream (optional) Optional for serving
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the springform pan.
- Bake the crust in the preheated oven for about 10 minutes until lightly golden, then set aside to cool.
Cheesecake Filling
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Fold in the sour cream until well blended. Pour this mixture over the cooled crust.
Peach Mixture
- In a saucepan, combine the sliced peaches, granulated sugar, ground cinnamon, ground nutmeg, and lemon juice. Cook over medium heat until the peaches soften.
Topping
- In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Add in the melted butter and milk to form a smooth batter.
Assembly and Baking
- Spread the peach mixture evenly over the cheesecake layer. Then, gently spoon the batter over the peaches.
- Bake in the oven for about 50-60 minutes, or until the top is golden brown and the cheesecake has set.
- Let it cool at room temperature for about 10 minutes before chilling in the refrigerator for at least 4 hours to firm up.
Notes
To elevate your Peach Cobbler Cheesecake experience, consider making a homemade peach compote to drizzle over the cheesecake before serving. Be careful not to overmix the cheesecake filling once the eggs are added; overmixing can lead to cracks in your baked cheesecake.