Description
Indulgent peach cobbler cheesecake marries classic Southern comfort with creamy cheesecake perfection, blending sweet peaches and rich cream cheese into a dessert masterpiece. Crumbly streusel topping and luscious peach layers promise a mouthwatering experience that delights palates and celebrates summer’s finest flavors.
Ingredients
Scale
Peaches:
- 3 cups fresh or canned peach slices (drained if canned)
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
Cheesecake Base:
- 3 (8 ounces) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
Crust and Topping:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter (cold, cubed)
- ½ teaspoon ground cinnamon
Instructions
- Prepare the graham cracker foundation by mixing crumbs with sugar and melted butter, pressing the mixture firmly into the bottom of a lined springform pan until compact and uniform.
- Toast the crust in the preheated oven at 325F (160C) for 8-10 minutes, creating a golden and crisp base, then allow it to cool completely while maintaining its structural integrity.
- Create the creamy cheesecake layer by blending cream cheese until smooth and velvety, gradually incorporating sugar, ensuring no lumps remain in the mixture.
- Introduce eggs one at a time into the cream cheese mixture, mixing gently after each addition to maintain a silky texture without overmixing.
- Fold in vanilla extract and sour cream, stirring delicately to integrate these ingredients seamlessly into the cheesecake batter.
- Layer the peach compote carefully over the cooled crust, distributing the fruit evenly to provide a vibrant and flavorful foundation.
- Gently pour the prepared cheesecake batter over the peach layer, using a spatula to spread it evenly and prevent disrupting the fruit underneath.
- Bake the assembled cheesecake in the preheated oven for approximately 45-50 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Remove the cheesecake from the oven and allow it to cool at room temperature, then refrigerate for several hours to set and develop a rich, creamy consistency.
- Before serving, garnish with additional fresh peach slices and a light dusting of cinnamon to enhance the dessert’s visual appeal and flavor profile.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour cookies for a celiac-friendly version.
- Chill the crust completely before adding cheesecake filling to prevent crumbling and ensure a crisp base.
- Use room temperature cream cheese and eggs to create a smoother, lump-free cheesecake texture that blends seamlessly.
- Consider reducing sugar in the recipe by using ripe, naturally sweet peaches and adding a hint of cinnamon for depth of flavor without extra calories.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 396
- Sugar: 25 g
- Sodium: 285 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 78 mg