Description
This Southern Peach Cobbler Cheesecake combines the rich creaminess of classic cheesecake with the sweet, spiced flavors of a traditional peach cobbler. Featuring a buttery graham cracker crust, luscious peach filling, and a crumbly cobbler topping, this dessert is perfect for summer gatherings or any time you crave a comforting slice of southern hospitality.
Ingredients
Scale
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the peach filling
- 3 cups fresh or frozen peaches, peeled and sliced
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
For the cheesecake
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the cobbler topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Prepare the crust: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press firmly into the bottom of the pan. Set aside.
- Make the peach filling: In a medium saucepan over medium heat, combine peaches, brown sugar, cornstarch, cinnamon, nutmeg, and vanilla extract. Cook for 5 to 7 minutes, stirring frequently, until the mixture thickens and becomes syrupy. Remove from heat and let cool to room temperature.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed after each addition. Stir in sour cream, vanilla extract, and flour, mixing just until combined.
- Assemble layers: Pour half of the cheesecake batter over the prepared crust in the springform pan. Spoon half of the peach filling evenly over the batter. Repeat by pouring the remaining cheesecake batter over the peaches and then topping with the remaining peach filling.
- Make the cobbler topping: In a separate bowl, combine flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Sprinkle this topping evenly over the assembled cheesecake layers.
- Bake: Bake the cheesecake in the preheated oven for 60 to 70 minutes, or until the center is almost set but slightly jiggly. After baking, turn the oven off and crack the oven door. Leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight to set thoroughly.
- Serve: Slice and serve chilled. Optionally, garnish with whipped cream or additional peach slices for extra flair.
Notes
- Use canned peaches if fresh peaches aren’t available; reduce the added sugar slightly to compensate for the sweetness of canned fruit.
- For best flavor and texture, make the cheesecake a day ahead and allow it to chill overnight.
