Description
This Southern Peach Cobbler Cheesecake combines the best of two classic desserts: creamy, smooth cheesecake and a warm, cinnamon-spiced peach cobbler topping. The result is an indulgent, show-stopping dessert that’s perfect for any special occasion.
Ingredients
For the Crust:
- Graham Cracker Crumbs: A buttery, slightly sweet crust that provides the perfect base for the cheesecake.
- Sugar: To add a little sweetness to the crust.
- Butter: Melted butter helps bind the crumbs together and creates a rich, buttery flavor.
For the Cheesecake Filling:
- Cream Cheese: The base of the creamy cheesecake filling, giving it a rich, tangy flavor.
- Granulated Sugar: Sweetens the cheesecake filling.
- Sour Cream: Adds creaminess and a slight tang to the filling.
- Eggs: Bind the filling together and help it set.
- Vanilla Extract: Adds a warm, aromatic flavor to the cheesecake.
- Heavy Cream: Makes the filling extra smooth and rich.
For the Peach Cobbler Topping:
- Peaches: Fresh or canned peaches work great. Make sure to drain canned peaches well.
- Brown Sugar: Adds a deep, caramel-like sweetness to the topping.
- Butter: Adds richness to the peach mixture.
- Cinnamon: Warm and spicy, it’s perfect for bringing out the flavor of the peaches.
- Flour: Helps thicken the peach mixture.
- Baking Powder: For a slight rise in the topping, creating that signature cobbler texture.
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the sour cream, eggs, vanilla extract, and heavy cream, beating until the mixture is smooth and well-combined.
- Assemble the Cheesecake: Pour the cheesecake batter onto the cooled crust. Smooth the top with a spatula and place the pan on a baking sheet (to catch any drips).
- Prepare the Peach Cobbler Topping: In a saucepan, melt butter over medium heat. Add the peaches, brown sugar, cinnamon, flour, and baking powder, and cook for about 5 minutes, stirring often, until the mixture thickens and becomes syrupy.
- Add the Cobbler Topping: Spoon the peach cobbler mixture over the cheesecake batter, spreading it evenly. Don’t worry if some of the peach mixture sinks into the cheesecake—this adds to the flavor.
- Bake the Cheesecake: Bake the cheesecake for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cheesecake with aluminum foil.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to let the flavors meld and the cheesecake set.
- Serve: Remove the cheesecake from the springform pan and slice into wedges. Garnish with extra peach slices or whipped cream, if desired.
Notes
- This cheesecake is best made the day before, as it allows the flavors to set and intensify.
- If you prefer, you can swap out fresh peaches for frozen peaches—just be sure to thaw and drain them well.
- For a smoother cheesecake texture, make sure to beat the cream cheese until completely smooth before adding other ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern