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.
Author:nadia
Prep Time:30 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 35 minutes (plus chilling time)
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Southern
Diet:Non-Vegetarian
Ingredients
UnitsScale
Crust:
1 1/2cups graham cracker crumbs
1/4cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Filling:
24oz cream cheese, softened
1cup granulated sugar
3 large eggs
1/2cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Peach Cobbler Topping:
2cups sliced fresh or canned peaches, drained
1/4cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Cobbler Crumble:
1/2cup all-purpose flour
1/4cup brown sugar
1/4 teaspoon cinnamon
1/4cup 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.