Description
This Peach Cobbler Cheesecake combines creamy cheesecake with the sweet, fruity flavors of fresh peaches and a crumbly cobbler topping. Perfectly baked with a buttery graham cracker crust, this dessert offers a delightful blend of textures and flavors that make it an irresistible treat for peach lovers.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 3 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Peach Topping
- 2 cups fresh peaches, peeled and sliced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cobbler Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
- Prepare Crust: In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool.
- Make Cheesecake Batter: In a large bowl, beat softened cream cheese with sugar until smooth. Add vanilla extract and then incorporate eggs one at a time, beating well after each. Finally, blend in sour cream until the mixture is fully combined.
- Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled graham cracker crust in the springform pan.
- Add Peach Layer: In a separate bowl, combine sliced peaches with ground cinnamon and nutmeg. Arrange the peach mixture evenly on top of the cheesecake batter.
- Prepare Cobbler Topping: Mix flour, rolled oats, brown sugar, and softened butter together until crumbly. Sprinkle this topping evenly over the peaches.
- Bake: Place the assembled cheesecake in the oven and bake for 55-60 minutes, or until the center is set and topping is golden brown.
- Cool: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Serve: Slice and serve the cheesecake chilled, optionally garnished with extra fresh peaches.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Peeling the peaches is recommended for a smoother texture, but leaving the skins on is acceptable if preferred.
- If fresh peaches are not available, frozen peaches (thawed and drained) can be used as a substitute.
- Refrigerate for at least 4 hours to ensure the cheesecake sets properly for clean slices.
- Use a springform pan for easier removal and presentation of the cheesecake.
