Description
This Southern Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the sweet, spiced flavors of peach cobbler and a buttery crumble topping, making it a perfect indulgent dessert for summer gatherings or special occasions.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
Peach Cobbler Topping
- 3 cups fresh or canned sliced peaches (drained if canned)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set, then remove and cool.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream, all-purpose flour, and vanilla extract, mixing until incorporated. Add eggs one at a time, beating just until combined after each addition to avoid overmixing.
- Bake the cheesecake: Pour the batter over the cooled crust. Wrap the springform pan in foil to prevent water from leaking in. Place the pan in a water bath by setting it in a larger baking pan filled with hot water about halfway up the side of the springform pan. Bake for 55-65 minutes, until the center is slightly jiggly but mostly set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
- Prepare the peach cobbler topping: In a saucepan over medium heat, combine sliced peaches, brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, and butter. Cook, stirring occasionally, until the mixture thickens, about 8–10 minutes. Remove from heat and cool.
- Make the crumble topping: Preheat oven to 350°F (177°C). Mix flour, brown sugar, and cinnamon in a bowl. Cut in cold cubed butter with a fork until the mixture resembles coarse crumbs. Spread on a baking sheet and bake for 10-12 minutes until golden brown. Let cool.
- Assemble the dessert: Once cheesecake is chilled, spoon the peach cobbler topping evenly over the top. Sprinkle the crumble topping over the peaches. Serve chilled or slightly warmed as desired.
Notes
- If using fresh peaches, peel and slice them before cooking.
- You can prepare the peach topping and crumble a day ahead for convenience.
- For a shortcut, substitute canned peach pie filling and use a pre-made graham cracker crust.
- Be careful not to overbeat the eggs in the cheesecake batter to avoid cracks.
- Wrapping the pan in foil is essential to prevent water from seeping into the cheesecake during the water bath bake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
