Description
Southern comfort meets creamy indulgence in this Peach Cobbler Cheesecake, where buttery graham cracker crust cradles silky cream cheese filling topped with caramelized peaches. Sweet summer memories melt together, inviting you to savor each spoonful of this irresistible dessert.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large peaches, sliced
- 3 large eggs
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 2 tablespoons granulated sugar
Filling and Topping Ingredients:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 325°F and prepare a springform pan with a graham cracker base by combining crumbs, melted butter, and sugar, then pressing firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then remove and allow to cool while preparing the cheesecake filling.
- In a large mixing bowl, thoroughly blend cream cheese and sugar until completely smooth and free of lumps.
- Incorporate vanilla extract, then add eggs one at a time, mixing gently after each addition to maintain a silky texture.
- Fold in sour cream and heavy cream, stirring until the mixture is uniform and creamy.
- Pour the prepared filling over the cooled crust, ensuring an even distribution.
- Create a water bath by placing the springform pan in a larger baking dish filled with hot water, then bake for 55-65 minutes until the edges are set but the center remains slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour to prevent cracking.
- For the peach topping, melt butter in a saucepan and add fresh peaches, sugar, and warming spices, cooking until the fruit softens.
- Introduce a cornstarch slurry to the peach mixture, stirring continuously until the sauce thickens and becomes glossy.
- Remove the peach topping from heat and allow to cool completely.
- Refrigerate the cheesecake for 4 hours or overnight to set completely.
- Before serving, generously spread the cooled peach topping over the chilled cheesecake.
Notes
- Use room temperature ingredients for smoother, lump-free cheesecake filling that blends perfectly.
- Create a tight water bath by wrapping springform pan in double layers of heavy-duty aluminum foil to prevent water seepage.
- For gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain similar texture and taste.
- Slice peaches when slightly firm to maintain better shape and prevent mushy topping during cooking process.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg