Peach Cobbler Cheesecake (Print Version)
A layered dessert with creamy cheesecake, warm spiced peaches, and a crispy crumble topping.
# Ingredients:
Graham Cracker Crust
01 -
2 cups graham cracker crumbs
02 -
0.5 cup unsalted butter, melted
03 -
0.25 cup granulated sugar
04 -
0.5 teaspoon ground cinnamon
Peach Cobbler Filling
05 -
4 cups fresh peaches, peeled and diced
06 -
0.5 cup brown sugar
07 -
2 tablespoons granulated sugar
08 -
1 teaspoon ground cinnamon
09 -
0.25 teaspoon ground nutmeg
10 -
1 tablespoon lemon juice
11 -
2 tablespoons unsalted butter
12 -
1 tablespoon cornstarch
13 -
2 tablespoons water
14 -
1 teaspoon vanilla extract
Cheesecake Filling
15 -
24 ounces cream cheese, softened
16 -
1 cup granulated sugar
17 -
0.75 cup sour cream
18 -
3 large eggs
19 -
2 teaspoons vanilla extract
20 -
1 tablespoon all-purpose flour
Cobbler Crumble
21 -
1 cup all-purpose flour
22 -
0.5 cup brown sugar
23 -
0.5 teaspoon ground cinnamon
24 -
0.25 teaspoon salt
25 -
0.5 cup cold unsalted butter, cubed
Optional Garnishes
26 -
Fresh peach slices
27 -
Whipped cream
28 -
Caramel sauce
29 -
Vanilla ice cream
30 -
Ground cinnamon for dusting
31 -
Chopped toasted pecans
# Instructions:
01 -
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly coated and press firmly into the pan bottom. Bake for 10 minutes then cool completely.
02 -
In a saucepan, combine peaches, brown sugar, granulated sugar, cinnamon, nutmeg, butter, and lemon juice. Cook over medium heat for 8 minutes. Mix cornstarch with water and add to the peach mixture. Cook 2 more minutes until thickened, stir in vanilla, and allow to cool.
03 -
Beat cream cheese until smooth. Gradually add sugar and mix until creamy. Add sour cream, vanilla, and flour; blend until smooth. Add eggs one at a time mixing on low speed just until incorporated to avoid overmixing.
04 -
Pour half of the cheesecake batter over the cooled crust. Spoon half of the peach filling gently over the batter and swirl with a knife. Add remaining cheesecake batter followed by the rest of the peach filling on top.
05 -
Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter with a pastry cutter or fork until coarse crumbs form. Evenly sprinkle over the assembled layers.
06 -
Bake for 70 to 80 minutes. The center should jiggle slightly when done. Turn off the oven, leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
07 -
Cool the cheesecake completely then refrigerate for at least 8 hours or overnight to set.
08 -
Top with fresh peach slices, whipped cream, caramel drizzle, and toasted pecans as desired. Slice and serve chilled.
# Notes:
01 -
Allowing the cheesecake to cool in the oven with the door slightly open prevents surface cracking.