Description
Peach Cobbler Cheesecake is the ultimate dessert mashup combining rich, creamy cheesecake with a buttery graham cracker crust and a warm spiced peach cobbler topping finished with a crumbly streusel.
Ingredients
- For the Graham Cracker Crust
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 0.25 cup granulated sugar
- For the Cheesecake Filling
- 32 oz cream cheese, softened
- 1.5 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- For the Peach Cobbler Topping
- 4 cups peaches, sliced (fresh or well-drained canned)
- 0.5 cup all-purpose flour
- 1 cup brown sugar, packed
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.5 cup unsalted butter, cold and cubed
Instructions
1. Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth. Gradually add the sugar and mix until combined.
4. Add the eggs one at a time, mixing on low speed just until blended. Stir in the sour cream and vanilla extract.
5. Pour the cheesecake filling over the cooled crust.
6. In a bowl, toss the sliced peaches with 1/2 cup brown sugar, 2 tablespoons flour, cinnamon, and nutmeg. Spoon the peach mixture evenly over the cheesecake filling.
7. In another bowl, combine the remaining flour and brown sugar. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle this crumble topping over the peaches.
8. Bake for 60–70 minutes, until the center is almost set but still slightly jiggly.
9. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour to help prevent cracking.
10. Remove from the oven and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight before slicing and serving.
Notes
If using canned peaches, drain them very well to prevent excess moisture in the cheesecake.
For the smoothest filling, make sure the cream cheese, eggs, and sour cream are all at room temperature.
Avoid opening the oven while baking, as sudden temperature changes can cause the cheesecake to crack.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg