Description:
This Peach Cobbler Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet, fruity goodness of a classic peach cobbler. The cheesecake base is smooth and velvety, while the peach topping brings a burst of flavor, and the crumbled cobbler crust adds a delightful crunch. It’s the perfect fusion of two beloved desserts in one indulgent treat.
Origin:
This dessert is a fusion of two Southern-inspired classics: peach cobbler, a staple in American comfort food, and cheesecake, a beloved creamy dessert. The combination takes the best of both worlds and elevates it to a luxurious new level.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened1 cup granulated sugar1 tsp vanilla extract3 large eggs1 cup sour cream1/4 cup all-purpose flour
For the Peach Topping:
4 cups fresh or canned peaches, sliced (drained if using canned)1/2 cup granulated sugar1 tbsp cornstarch1/4 tsp cinnamon1 tbsp lemon juice
For the Cobbler Topping:
1/2 cup all-purpose flour1/2 cup rolled oats1/4 cup brown sugar1/4 tsp cinnamon1/4 cup unsalted butter (cold and cut into small cubes)
Instructions:
Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan (9 inches) to form an even crust. Bake for 10-12 minutes, then set aside to cool.Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and vanilla extract, then continue beating until well combined. Add the eggs one at a time, beating after each addition. Stir in the sour cream and flour until the mixture is smooth. Pour the cheesecake batter over the c
Bake the cheesecake: Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is set and a toothpick comes out clean. Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to allow it to firm up.Prepare the peach topping: In a saucepan, combine the sliced peaches, sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches soften, about 5-7 minutes. Let it cool before spreading it over the cooled cheesecake.Make the cobbler topping: In a separate bowl, combine the flour, oats, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Assemble the cobbler topping: Once the peach layer is spread evenly on top of the cheesecake, sprinkle the cobbler topping mixture over the peaches.Final bake: Place the cheesecake in the oven at 350°F (175°C) for 10-12 minutes, or until the cobbler topping is golden brown and crispy.Serve: Let the cheesecake cool completely before slicing. Enjoy!
Tips for Success:
Ensure that the cheesecake has cooled completely before adding the peach topping to avoid it melting or becoming too runny.If using canned peaches, make sure to drain them well to avoid excess liquid.For extra flavor, you can add a pinch of nutmeg or ginger to the peach topping.Let the cheesecake chill overnight for the best texture and flavor.
Recommendations:
For added texture, you can sprinkle some crushed nuts (such as pecans or almonds) on top of the cobbler topping.Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert experience.
