Description
Indulge in a delightful fusion of flavors with our Peach Cobbler Cheesecake. This luscious dessert marries the creamy richness of cheesecake with the sweet, fruity essence of peach cobbler, making it an irresistible treat for any occasion. Whether you’re hosting a summer picnic, celebrating a special event, or simply enjoying a cozy evening at home, this cheesecake is sure to impress. Its unique texture and taste not only satisfy your sweet tooth but also leave guests raving about your culinary skills. Easy to prepare yet visually stunning, this Peach Cobbler Cheesecake is a must-try for dessert lovers.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup finely diced fresh or canned peaches
- 2 cups sliced fresh or canned peaches (drained if canned)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons unsalted butter, chilled and cubed
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and granulated sugar.
- Pour in melted butter and mix until well combined. Press this mixture into the bottom of a springform pan evenly. Set aside.
- In a large mixing bowl, beat softened cream cheese until smooth using an electric mixer.
- Add granulated sugar and brown sugar; mix until well incorporated.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream, heavy cream, vanilla extract, cinnamon, nutmeg, and diced peaches until smooth.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake in a preheated oven for about 70 minutes or until set but slightly jiggly in the center.
- Turn off oven and let cheesecake cool inside for 30 minutes before removing it from the oven.
- In another bowl, combine sliced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Toss to coat evenly.
- Spread topping over cooled cheesecake; let it chill in fridge for at least 6 hours or overnight.
- In a small bowl, mix flour with rolled oats, brown sugar, and cinnamon. Cut in chilled butter until crumbly; sprinkle over peach topping before serving if desired.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg