Description
Indulge in the ultimate dessert fusion with this Southern Peach Cobbler Cheesecake recipe. Creamy cheesecake sits atop a buttery graham cracker crust, topped with a luscious peach cobbler filling and a sweet crumble topping.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Peach Cobbler Topping:
- 2 cups sliced fresh or canned peaches, drained
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Cobbler Crumble:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Make the filling: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream, vanilla, and flour. Pour over crust and bake.
- Cool the cheesecake: Let the cheesecake cool in the oven with the door cracked, then refrigerate for at least 4 hours.
- Prepare the peach topping: Cook peaches, sugar, spices, cornstarch, lemon juice, and vanilla until thickened. Cool.
- Make the crumble: Combine flour, sugar, cinnamon, and butter. Bake until golden.
- Assemble: Spoon peach topping over chilled cheesecake and sprinkle with crumble. Serve chilled or warmed.
Notes
- Consider using canned peaches for convenience.
- Avoid overmixing the batter to prevent cracks in the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 280mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
