Indulge in this luxurious Peach Cobbler Cheesecake, a delectable combination of creamy cheesecake and sweet, spiced peach cobbler. Perfect for summer gatherings or any special occasion, this dessert is sure to impress with its layers of flavor and texture!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1/2 cup heavy cream
1/4 cup all-purpose flour
For the Peach Cobbler Topping:
3 cups fresh or canned peaches, sliced (drained if using canned)
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1 tbsp cornstarch
1/4 cup water
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup unsalted butter, cold and cut into small pieces
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
Grease a 9-inch springform pan or line it with parchment paper.
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined.
Press the mixture evenly into the bottom of the prepared pan to form a crust.
Bake for 10 minutes, then let cool.
Prepare the Peach Cobbler Topping:
In a medium saucepan, combine the peaches, granulated sugar, ground cinnamon, ground nutmeg, and lemon juice.
In a small bowl, mix the cornstarch with the water to make a slurry.
Stir the slurry into the peach mixture and cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy (about 5-7 minutes).
Remove from heat and let cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Mix in the vanilla extract.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and heavy cream until smooth.
Add the flour and mix until just combined.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the Cheesecake:
Bake for 60-70 minutes, or until the center is set and the edges are slightly golden.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour to prevent cracking.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Prepare the Crumble Topping:
In a medium bowl, mix the flour, granulated sugar, and brown sugar.
Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Top the Cheesecake:
Spread the cooled peach cobbler topping evenly over the set cheesecake.
Sprinkle the crumble topping evenly over the peaches.
Chill and Serve:
Return the cheesecake to the refrigerator for at least 1 hour to allow the crumble topping to set.
Use a hot knife to slice into pieces.
Enjoy your Peach Cobbler Cheesecake with its delicious combination of creamy cheesecake and sweet peach cobbler!