Peach Cobbler Cheesecake Delight (Print Version)
Luscious cheesecake layers, fresh peaches, and spiced crumble combine in a satisfying baked treat.
# Ingredients:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs (about 14 whole crackers)
02 -
1/3 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
04 -
1/2 teaspoon ground cinnamon
→ Cheesecake Layer
05 -
24 ounces cream cheese, room temperature
06 -
1 cup granulated sugar
07 -
3 large eggs, room temperature
08 -
1 cup sour cream, room temperature
09 -
1 tablespoon cornstarch or all-purpose flour
10 -
1 tablespoon vanilla extract
11 -
Pinch of salt
→ Peach Cobbler Filling
12 -
4 cups sliced peaches (fresh or thawed frozen)
13 -
1/3 cup brown sugar
14 -
2 tablespoons granulated sugar
15 -
1 tablespoon lemon juice
16 -
1 teaspoon ground cinnamon
17 -
1/4 teaspoon ground nutmeg
18 -
2 teaspoons cornstarch
19 -
2 tablespoons unsalted butter
→ Cobbler Crumble Topping
20 -
1/2 cup all-purpose flour
21 -
1/3 cup brown sugar
22 -
1/4 cup granulated sugar
23 -
1/2 teaspoon ground cinnamon
24 -
1/4 cup cold unsalted butter, cubed
→ Optional Peach Drizzle
25 -
1/2 cup reserved peach syrup (from filling)
26 -
1 teaspoon cornstarch mixed with 2 teaspoons water
# Steps:
01 -
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water leakage. In a bowl, blend graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and slightly up the sides of the pan using a flat measuring cup. Bake for 8 to 10 minutes. Allow crust to cool while preparing the filling.
02 -
In a medium saucepan over medium heat, combine sliced peaches, brown sugar, granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and unsalted butter. Simmer for 5 to 7 minutes until peaches soften and juices release. Whisk cornstarch with 1 tablespoon water, then stir into the peaches to thicken the mixture. Cook for an additional 2 to 3 minutes, then remove from heat and allow to cool slightly. Reserve some syrup for optional peach drizzle.
03 -
With a stand or hand mixer, beat cream cheese at medium speed for 2 to 3 minutes until smooth. Add granulated sugar and continue beating until fluffy, scraping down the sides. Mix in sour cream, cornstarch or all-purpose flour, pinch of salt, and vanilla extract. Add eggs one at a time, mixing on low speed just until incorporated. Avoid overbeating to prevent excessive air in the batter. Ensure the mixture is silky and free of lumps.
04 -
Pour half the cheesecake batter onto the prepared crust. Spoon half the peach cobbler filling evenly on top. Add the remaining cheesecake batter over the filling. If desired, gently swirl with a toothpick to create a marbled effect, taking care not to overmix. Spread the remaining peach filling over the surface.
05 -
In a bowl, combine all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Cut in cold, cubed butter using a fork until coarse crumbs form. Sprinkle crumble mixture evenly over the layered peaches. This adds a crisp, bakery-style texture.
06 -
Place the foil-wrapped springform pan in a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake at 325°F for 60 to 75 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle and the top is lightly golden. Turn off the oven, crack the door, and allow the cheesecake to cool gradually for 1 hour.
07 -
Remove cheesecake from the water bath, discard the foil, and cool at room temperature for 1 hour. Refrigerate for at least 6 hours or overnight to fully set. Before serving, run a thin knife around the edge of the pan to release. For optional drizzle, heat the reserved peach syrup and whisk in cornstarch slurry, simmering 1 to 2 minutes until glossy. Spoon over chilled slices. Serve cold or lightly softened at room temperature.
# Notes:
01 -
Ensure all refrigerated ingredients reach room temperature before mixing to achieve a smooth batter.