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Discover the Delight of Peach Cobbler Cheesecake
Imagine the lusciousness of a creamy cheesecake fused with the fruity freshness of peaches and the comforting crunch of a cobbler topping. This Peach Cobbler Cheesecake is a symphony of flavors and textures, making it an irresistible dessert for any occasion.
Why You’ll Love This Recipe
This recipe combines the best of both worlds: the creamy, rich taste of cheesecake and the sweet, juicy essence of peaches. The cobbler topping adds a delightful crunch that contrasts beautifully with the smooth filling. It’s a perfect treat to showcase during peach season or whenever you’re in need of a dessert that wows.
Kitchen Equipment You’ll Need
- 9 x 3-inch springform pan
- Parchment paper
- Heavy-duty aluminum foil
- Large pot
- Wooden spoon
- Roasting pan
- Mixing bowls
- Electric mixer
- Cooling rack
Ingredients
Peach Filling and Topping:
- 8 large peaches, pitted, peeled, and sliced 1/3-½ inch thick
- ½ cup brown sugar
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Graham Cracker Crust:
- 3 cups graham cracker crumbs
- ¾ cup unsalted butter, melted
Cheesecake Layer:
- 3 (8 oz.) packages cream cheese, softened
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 4 large eggs, slightly beaten
- 2 tablespoons corn starch
Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup unsalted butter, cold and cut into small pieces
- ¼ cup boiling water
Instructions
Peach Filling and Topping:
In a large pot, combine sliced peaches and lemon juice. Add a mixture of sugar, brown sugar, corn starch, cinnamon, and nutmeg. Stir with a wooden spoon and cook over medium-high heat for 8-10 minutes or until the peaches become soft. Set aside to cool.
Graham Cracker Crust:
Line the bottom of a 9 x 3-inch springform pan with parchment paper and spray lightly with non-stick spray. Wrap the springform pan with 2 large sheets of heavy-duty aluminum foil to prevent water from leaking in during the water bath. Set aside.
Preheat the oven to 425°F. Using a fork, whisk together graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom of the springform pan and place in the fridge or freezer while making the filling.
Cheesecake Filling:
Beat the softened cream cheese with sugar and vanilla until smooth and creamy. Mix in sour cream and corn starch. Add slightly beaten eggs and mix on low just until combined; do not overmix the batter.
Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place the springform pan in a large roasting pan, then pour hot water into the roasting pan until it reaches halfway up the springform pan. Bake for 13-15 minutes, until the top is set.
Reduce the oven temperature to 350°F. Remove the pan from the oven and arrange a thin layer of peaches over the cheesecake layer, saving the remaining peaches and sauce for serving. Spoon the remaining cheesecake layer over the peaches, smooth the top, and place back in the oven. Bake for about 40-45 minutes at 350°F, until the cheesecake is just slightly jiggly in the center.
Cobbler Topping:
While the cheesecake is baking, prepare the cobbler topping. Mix together flour, brown sugar, sugar, salt, and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.
When the cheesecake is almost baked (the top is set), remove it from the oven. Arrange a layer of peaches on top, dollop the cobbler in lumps over the peaches, and place back in the oven for 20-25 minutes until the cobbler topping turns golden-brown.
Turn off the oven and leave the cheesecake inside with the door cracked open for one hour. Remove it from the water bath and place it on a cooling rack to cool to room temperature. Chill in the refrigerator for 4-6 hours or overnight.
Once chilled, run a thin knife around the cake and release the ring from the springform pan. Transfer the cake to a serving plate. When ready to serve, top the cake with the remaining peaches and sauce. You can reheat the sauce before drizzling over the cake. Store in the fridge.
Tips for Success
- Ensure all ingredients are at room temperature for a smoother cheesecake mixture.
- Wrap the springform pan securely to avoid water seeping in during the water bath.
- Be patient with the cooling process; it helps the cheesecake set perfectly.
Additional Tips and Variations
- Try adding a hint of almond extract to the cheesecake layer for an extra depth of flavor.
- Swap peaches with other seasonal fruits like nectarines or plums.
Nutritional Highlights (Per Serving)
- Calories: 450
- Fat: 28g
- Carbohydrates: 45g
- Protein: 6g
Frequently Asked Questions (FAQ)
Can I use canned peaches?
Yes, you can use canned peaches, but fresh peaches are recommended for the best flavor and texture.
How long will the cheesecake last in the fridge?
The cheesecake will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.
Conclusion
This Peach Cobbler Cheesecake is a delightful dessert that combines the best flavors of summer in a single dish. Whether you’re a cheesecake aficionado or a peach lover, this recipe is sure to impress. Give it a try and let us know how it turns out! We’d love to hear your take on this delicious treat.
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