Peach Cobbler Cheesecake combines the creamy richness of cheesecake with the sweet, spiced goodness of peach cobbler. This dessert is a showstopper and perfect for any occasion.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Peach Cobbler Topping:
- 3 cups fresh or canned peaches, sliced
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and flour until fully combined.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
3. Prepare the Peach Cobbler Topping:
- In a medium saucepan, combine the sliced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the peaches are tender, about 5-7 minutes.
- Remove from heat and allow the mixture to cool slightly before spooning it over the cheesecake filling.
4. Prepare the Crumble Topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble evenly over the peach topping.
5. Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water, halfway up the sides of the springform pan, to create a water bath (this helps prevent cracks).
- Bake in the preheated oven for 60-70 minutes, or until the edges are set, but the center is still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
6. Chill and Serve:
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight, to set completely.
- When ready to serve, carefully remove the springform pan ring.
- Slice and enjoy!
Tips:
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
- Canned Peaches: If using canned peaches, drain them well before using.
- Storage: Store any leftover cheesecake in the refrigerator for up to 5 days.
This Peach Cobbler Cheesecake is a delightful blend of creamy cheesecake and the warm, comforting flavors of peach cobbler, making it a dessert that’s sure to impress!
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