Description
This Peach Cobbler Cheesecake combines the creamy richness of classic cheesecake with the sweet, fruity goodness of fresh peaches and a crunchy cobbler topping. Featuring a crunchy graham cracker crust, a velvety cream cheese filling, juicy cinnamon-spiced peaches, and a crumbly oat topping, this dessert is perfect for summer gatherings or any occasion that calls for a decadent yet refreshing treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 3 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Peach Layer
- 2 cups fresh peaches, peeled and sliced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cobbler Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the crust and the assembled cheesecake.
- Prepare Crust: In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake this crust for 10 minutes, then remove it from the oven and set aside to cool.
- Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the vanilla extract and then incorporate the eggs one at a time, beating well after each addition. Finally, stir in the sour cream until the batter is fully combined and smooth.
- Assemble Cheesecake Base: Pour the prepared cheesecake batter evenly over the cooled graham cracker crust in the springform pan.
- Prepare Peach Layer: In another bowl, combine the sliced peaches with the ground cinnamon and nutmeg to evenly coat the fruit with warm spices. Arrange the spiced peach slices evenly on top of the cheesecake batter layer.
- Make Cobbler Topping: In a separate bowl, mix the all-purpose flour, rolled oats, brown sugar, and softened butter together until the mixture forms a crumbly topping. Sprinkle this cobbler topping evenly over the peaches layer.
- Bake Cheesecake: Place the springform pan in the oven and bake for 55-60 minutes, or until the center is set and the topping is golden brown and crisp.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to set properly.
- Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled. Garnish with extra fresh peaches if desired.
Notes
- Make sure the cream cheese is softened to ensure a smooth cheesecake batter without lumps.
- Use fresh, ripe peaches for the best flavor and texture. If fresh peaches are not available, thawed frozen peaches can be used, but drain excess juice.
- Chilling the cheesecake overnight improves the texture and flavor, making slicing easier.
- For a gluten-free version, substitute the flour and oats in the cobbler topping with gluten-free alternatives and confirm the graham crackers are gluten-free.
- To prevent cracking, avoid overbaking the cheesecake and let it cool gradually.