Description
This Summer Peach Cobbler Cheesecake is a delightful fusion of creamy cheesecake and the classic flavors of peach cobbler. With a buttery graham cracker crust, luscious peach filling, and a crumbly cobbler topping, this dessert is perfect for warm summer days.
Ingredients
Scale
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:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Peach Filling:
- 3 cups fresh peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
- Prepare the Peach Filling:
- In a medium saucepan, combine the sliced peaches, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the peaches are tender. Set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until just combined.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the baked crust. Spoon half of the peach filling over the cheesecake layer.
- Repeat with the remaining cheesecake filling and peach filling.
- Prepare the Cobbler Topping:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the chilled butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the cobbler topping evenly over the top of the cheesecake.
- Bake:
- Bake in the preheated oven for 60-70 minutes, or until the center is set and the topping is golden brown.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, or overnight, before serving.
- Serve:
- Remove the cheesecake from the springform pan and slice. Enjoy chilled or at room temperature.
Notes
- Ensure the peach filling is cool before assembling to prevent it from melting the cheesecake layer.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
