Description
Summer’s sweet embrace comes alive in Peach Cobbler Cheesecake, where creamy richness meets rustic Southern charm. Warm cinnamon-spiced peaches nestled atop a velvety cheesecake base invite warm memories of home-baked comfort you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 packages (24 ounces / 680 grams) cream cheese, softened
- 3 cups sliced peaches (fresh or canned, drained)
- 3 large eggs
- 2 cups graham cracker crumbs
Dairy and Sweeteners:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 8 tablespoons (1 stick / 113 grams) butter, melted
Spices and Extras:
- 2 teaspoons vanilla extract
- 1/2 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup all-purpose flour
- 1 tablespoon water
Instructions
- Prepare the equipment by setting the oven to 325F. Encase the exterior of a 9-inch springform pan with aluminum foil to prevent liquid seepage during baking.
- Create the graham cracker foundation by combining crumbs with melted butter, brown sugar, and cinnamon until the texture resembles damp sand. Press the mixture firmly into the pan’s bottom, forming an even layer. Bake for 8 minutes, then allow to cool completely.
- Craft the cheesecake filling by whipping cream cheese and granulated sugar until smooth and creamy. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla, sour cream, and heavy cream until achieving a uniform consistency.
- Transfer the filling over the cooled crust. Position the foil-wrapped pan inside a larger baking dish, surrounding with hot water to create a water bath. Bake for 50-55 minutes until edges are firm but center remains slightly wobbly. Turn off the oven, slightly open the door, and let the cheesecake rest for one hour to prevent surface cracking.
- Extract the cheesecake from the oven and water bath. Carefully separate the edges from the pan using a knife. Cool at room temperature for 30 minutes, then refrigerate for minimum 4 hours until completely set.
- Optional cinnamon crumble preparation involves mixing flour, brown sugar, and cinnamon. Add melted butter and distribute on a parchment-lined baking sheet. Roast at 350F for 8-10 minutes until golden, then cool and crumble.
- Develop the peach topping by melting butter in a saucepan. Introduce sliced peaches, brown sugar, and cinnamon. Simmer for 5-7 minutes until peaches soften and liquid thickens. Create a cornstarch slurry, incorporate into the mixture, and cook briefly. Remove from heat, stir in vanilla, and cool to room temperature.
- Unveil the chilled cheesecake by removing springform sides. Generously drape the peach mixture across the surface, allowing syrup to cascade decoratively. Scatter cinnamon crumble around the perimeter if desired.
- Serve by cutting with a clean, sharp knife. Allow slices to rest at room temperature for 15 minutes before enjoying to optimize flavor and texture.
Notes
- Prevent Cheesecake Cracking by using a water bath and allowing the cheesecake to cool slowly in the oven with the door cracked open, which helps reduce temperature shock.
- Swap Graham Cracker Crust with gluten-free graham crackers or crushed almond cookies for a gluten-free alternative that maintains a delicious crispy base.
- Create Dairy-Free Version by substituting cream cheese with coconut cream cheese, using plant-based butter, and replacing heavy cream with coconut cream for a similar rich texture.
- Enhance Flavor Depth by using fresh, ripe summer peaches and considering a splash of bourbon or amaretto in the peach topping for a more complex taste profile.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 325
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg