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Peach Cobbler Topped Cheesecake

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✨ Dreamy layers of creamy cheesecake topped with a golden, peachy cobbler crumble! This dessert is where cheesecake meets southern comfort. #PeachyPerfection #CobblerDream #DessertDelight #SummerInASlice #SouthernSweets #SweetCravings 🍑🍰

  • Total Time: 4 hours (including chilling time)

Ingredients

Scale

For the Graham Cracker Crust:

  • 1 3/4 cups graham cracker crumbs: Provides the base of your cheesecake with a sweet and crunchy texture.
  • 6 tablespoons unsalted butter, melted: Adds richness and helps bind the crust together.
  • 1 tablespoon granulated sugar: Sweetens the crust slightly.

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened to room temperature: The star of the show, giving the cheesecake its rich and creamy texture.
  • 1 cup granulated sugar: Sweetens the filling perfectly.
  • 5 large eggs: Helps to set the cheesecake while contributing to its silky texture.
  • 3 cups (24 oz) sour cream: Adds creaminess and a touch of tang that balances the sweetness.
  • 1 tablespoon vanilla extract: Enhances the overall flavor of the cheesecake.

For the Peach Cobbler Topping:

  • 1 (16 oz) bag frozen peaches, thawed: The fruit component that brings brightness and flavor.
  • 1/2 cup light brown sugar: Adds depth and caramel notes to the peaches.
  • 1 tablespoon + 1 teaspoon cornstarch: Thickens the peach mixture to create a luscious topping.
  • 1 teaspoon vanilla extract: Complements the peach flavor.
  • 1/2 teaspoon cinnamon (optional): Adds warmth and spice.
  • Pinch of salt: Balances the sweetness.
  • Pinch of nutmeg (optional): Enhances the flavors with a hint of warmth.

Whipped Cream (Optional):

  • 1 cup heavy whipping cream: For a light and fluffy topping.
  • 1 tablespoon granulated sugar: Sweetens the cream.
  • 1 teaspoon vanilla extract: Adds flavor to the whipped cream.

Instructions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until well combined.
  3. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake for 8 minutes, then allow to cool.

Step 2: Prepare the Pan

  1. Once the crust is cool, brush a thin layer of vegetable oil around the inside walls of the pan. Sprinkle with granulated sugar to ensure easy removal post-baking.
  2. Wrap the outside of the springform pan in three layers of foil to prevent water from seeping in during the baking process.

Step 3: Make the Cheesecake Filling

  1. Using a mixer on low speed, blend the cream cheese and sugar until smooth and lump-free. Scrape the sides of the bowl as needed.
  2. Add eggs one at a time, mixing just until incorporated before adding the next egg.
  3. Mix in sour cream and vanilla extract until smooth.
  4. Pour the cheesecake batter over the cooled crust in the springform pan.

Step 4: Bake the Cheesecake

  1. Place the springform pan in a roasting pan, then pour about 1 inch of warm water into the roasting pan to create a water bath.
  2. Bake for 90 minutes, or until the cheesecake is set but still slightly wobbly in the center.
  3. Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes. Then refrigerate for at least 6 hours or overnight.

Step 5: Make the Peach Cobbler Topping

  1. In a small saucepan, heat the reserved peach juice with additional water to reach a total of 1 cup.
  2. Add brown sugar and bring to a boil.
  3. Mix cornstarch with 2 tablespoons of cold water, then add to the boiling liquid and cook until thickened, stirring gently to avoid breaking down the thickening.
  4. Stir in the peaches, vanilla, cinnamon, salt, and nutmeg. Allow to cool.

Step 6: Assemble and Serve

  1. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
  2. If desired, whip the cream with sugar and vanilla until stiff peaks form. Pipe a decorative ring of whipped cream around the edge of the cheesecake.
  3. Spoon the cooled peach cobbler topping into the center of the cheesecake.
  4. Serve chilled for a delicious, creamy, and fruity dessert that’s perfect for any occasion!

Notes

  • Ingredient Substitutions:
    • If you’re out of sour cream, you can substitute it with Greek yogurt for a similar tangy flavor.
    • For a gluten-free option, use gluten-free graham cracker crumbs or almond flour for the crust.
    • Fresh peaches can be used if they are in season; just peel and slice them before use.
  • Serving Suggestions:
    • This cheesecake is delightful on its own, but serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream elevates it even further.
    • Pair it with a fruity sauce, like a raspberry or strawberry compote, for added flavor and color.
  • Storage:
    • Store leftovers in the refrigerator, tightly covered. It can be kept for up to a week. The flavors meld and develop further over time, making each slice just as delicious as the first.
  • Variations:
    • Experiment with different fruits! Try using blueberries or cherries for a twist on the classic.
    • Add a layer of caramel sauce beneath the peach topping for an extra indulgent treat.
    • For a more intense flavor, consider roasting the peaches before adding them to the topping for a deeper caramelization.
  • Author: Paula Susan
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes

Find it online: https://www.valerierecipes.com/peach-cobbler-topped-cheesecake/