Peach Cobbler Cheesecake
A delightful fusion of peach cobbler and cheesecake, featuring a buttery graham cracker crust, creamy filling, and a delicious peach topping.
Ingredients
For the crust
- 2 cups graham cracker crumbs Fragrant and crunchy, these provide the perfect crust.
- 1/4 cup granulated sugar Sweet and sparkling, it balances the flavors beautifully.
- 1/2 cup unsalted butter, melted Rich and creamy, this adds essential moisture.
For the cheesecake filling
- 24 oz cream cheese, softened Smooth and decadent, it forms the cheesecake base.
- 1 cup granulated sugar Enriches the sweetness and adds texture.
- 1 teaspoon vanilla extract Aromatic and sweet, it brings warmth to the recipe.
- 3 large eggs Golden and rich, they lend structure to the filling.
- 1/2 cup sour cream Tangy and creamy, enhances the overall flavor.
For the peach topping
- 4 cups sliced peaches (fresh or canned) Juicy and vibrant, they are the star of the show.
- 1/2 cup granulated sugar To sweeten the peaches just right.
- 1 teaspoon ground cinnamon Warm and inviting, it spices up the filling.
- 1/4 teaspoon ground nutmeg Adding depth and complexity to the peach mixture.
- 1 tablespoon lemon juice Bright and zesty, it balances the sweetness.
For the batter topping
- 1/2 cup unsalted butter Adds richness in the batter.
- 1 cup all-purpose flour Necessary for creating a beautiful topping.
- 1/2 cup granulated sugar Enhances the sweetness of the topping.
- 1 teaspoon baking powder Helps the topping rise perfectly.
- 1/4 teaspoon salt Enhances all flavors.
- 1/2 cup milk Creamy and smooth, brings the batter together.
Optional serving suggestions
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the springform pan to create an even base.
- Bake the crust for about 10 minutes until lightly golden, then set it aside to cool.
Cheesecake Filling
- Beat the softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and creamy.
- Add the eggs, one at a time, mixing thoroughly after each addition. Fold in the sour cream.
- Pour the mixture over the cooled crust.
Peach Topping
- In a saucepan over medium heat, cook the sliced peaches, granulated sugar, cinnamon, nutmeg, and lemon juice until the peaches soften.
- In another bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the melted butter and milk, stirring until a smooth batter forms.
Assembly and Baking
- Spread the peach mixture over the cheesecake layer.
- Spoon the batter over the peaches and bake for about 50-60 minutes, or until the top is golden brown and set.
- Let it cool for about 10 minutes before transferring to the fridge. Chill for at least four hours.
Serving
- Serve chilled, topped with whipped cream or vanilla ice cream.
Notes
Ensure cream cheese and eggs are at room temperature. Don’t overmix. The cheesecake should be slightly jiggly in the center when taking it out of the oven.