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Peach Cobbler Cheesecake

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A decadent Peach Cobbler Cheesecake combining the creamy richness of classic cheesecake with a sweet, spiced peach cobbler topping for a perfect Southern-inspired dessert.

Ingredients

Scale
  • 2 cups fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar, divided
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, toss peach slices with 1/4 cup sugar, cinnamon, nutmeg, and lemon juice. Set aside to macerate for 15 minutes.
  3. In a separate bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press mixture firmly into the bottom of the prepared pan to form the crust.
  4. Bake crust for 10 minutes, then remove from oven and set aside.
  5. In a large mixing bowl, beat cream cheese until smooth. Gradually add 1 cup sugar and flour, mixing well.
  6. Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until fully combined.
  7. Pour half the cheesecake batter over the crust.
  8. Evenly distribute half the peaches over the batter layer.
  9. Pour remaining cheesecake batter over peach layer.
  10. Top with remaining peaches.
  11. Bake for 60-70 minutes until the center is almost set but slightly jiggly.
  12. Turn off oven and leave cheesecake inside with door ajar for 1 hour to prevent cracking.
  13. Remove cheesecake and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For an extra touch, serve with a scoop of vanilla ice cream or drizzle with caramel sauce.

Find it online: https://foodnarrative.com/peach-cobbler-cheesecake/