Peach Cobbler Cheesecake ππ§‘ππ°
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- ¼ tsp cinnamon (optional)
- For the Peach Filling:
- 2 cups fresh or frozen peaches, chopped
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp cinnamon
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
- ¼ cup heavy cream
- For the Topping:
- 1 cup graham cracker crumbs
- ¼ cup butter, melted
- 2 tbsp brown sugar
Directions
1. Prepare the Graham Cracker Crust:Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon (if using).
Press the mixture evenly into the bottom of the pan to form a firm crust.
Bake the crust for 8–10 minutes or until lightly golden. Let it cool while you prepare the peach filling and cheesecake mixture.
2. Make the Peach Filling:
In a medium saucepan, combine the chopped peaches, sugar, cornstarch, lemon juice, and cinnamon.
Cook over medium heat until the mixture thickens and the peaches release their juices, about 5–7 minutes.
Remove from heat and set aside to cool.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and mix until combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, flour, and heavy cream until fully incorporated.
Pour half of the cheesecake batter into the cooled graham cracker crust.
4. Assemble the Cheesecake:
Spoon half of the cooled peach filling onto the cheesecake batter. Gently swirl it into the batter using a knife.
Pour the remaining cheesecake batter on top and smooth it out.
Add the remaining peach filling on top and swirl again to create a marbled effect.
5. Bake the Cheesecake:
Bake the cheesecake at 325°F (163°C) for 50–60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Afterward, refrigerate the cheesecake for at least 4–6 hours or overnight.
6. Make the Topping:
In a small bowl, combine the graham cracker crumbs, melted butter, and brown sugar.
Sprinkle the mixture over the top of the chilled cheesecake.
Return the cheesecake to the fridge for another 30 minutes to set the topping.
7. Serve:
Slice and enjoy the creamy, rich cheesecake with a sweet peach cobbler-inspired topping!
This Peach Cobbler Cheesecake is a perfect blend of a rich, smooth cheesecake with the comforting flavors of peach cobbler, topped with a crunchy graham cracker crumble. Perfect for any summer gathering or special occasion! ππ°
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