Description
This decadent dessert combines the creamy richness of cheesecake with the sweet, spiced flavors of peach cobbler. Perfect for special occasions or as an indulgent treat!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Peach Cobbler Topping:
- 3 cups fresh or canned peach slices (drained if canned)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch (mixed with 1 tbsp water)
For the Streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter (cold, cubed)
- 1/2 tsp ground cinnamon
Instructions
Prepare the Crust:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust:
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
- Mix the Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until combined.
- Assemble and Bake:
- Pour the cheesecake filling over the cooled crust. Bake for 45-50 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 1 hour.
Prepare the Peach Cobbler Topping:
- Cook the Peaches:
- In a saucepan over medium heat, combine the peach slices, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until the peaches are softened. Add the cornstarch mixture and cook for 1-2 minutes until thickened. Set aside to cool.
Prepare the Streusel:
- Make the Streusel:
- In a small bowl, mix the flour, brown sugar, cinnamon, and cold butter with a fork or your fingers until crumbly.
Assemble the Cobbler Topping:
- Top the Cheesecake:
- Once the cheesecake has cooled, spread the peach cobbler topping over the surface. Sprinkle the streusel evenly on top.
- Bake:
- Bake the assembled cheesecake at 350°F (175°C) for 10-15 minutes, or until the streusel is golden brown.
Chill and Serve:
- Chill:
- Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight for best results.
- Serve:
- Slice and serve chilled, garnished with whipped cream or a drizzle of caramel sauce if desired.
Notes
- Fresh peaches provide the best flavor, but canned or frozen peaches work well in this recipe.
- To prevent cracking, wrap the outside of the springform pan with foil and bake the cheesecake in a water bath.
- Store leftovers in the refrigerator for up to 5 days.