Peach Cobbler Topped Cheesecake
This delightful dessert combines creamy cheesecake with a luscious peach cobbler topping. The sour cream adds an extra creamy texture, while the lightly spiced peach topping keeps it fresh and modern.
Yield: One 9- or 10-inch cheesecake
Prep Time: 45 minutes
Bake Time: 1 hour 30 minutes (up to 2 hours)
Total Time: 4 hours minimum with chilling time
Ingredients
Graham Cracker Crust:
1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened to room temperature
1 cup granulated sugar
5 large eggs
3 cups (24 oz) sour cream
1 tablespoon vanilla extract
Peach Cobbler Topping:
1 (16 oz) bag frozen peaches, thawed
1/2 cup light brown sugar
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
Pinch of salt
Pinch of nutmeg (optional)
Whipped Cream (Optional):
1 cup heavy whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs, melted butter, and 1 tablespoon of sugar until well combined.
Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.
Step 2: Prepare the Pan
Once the pan is cool, brush a thin layer of vegetable oil around the inside walls of the pan, and sprinkle with granulated sugar. This helps with easy removal after baking.
Wrap the outside of the springform pan in three layers of foil to prevent water from seeping in.
Step 3: Make the Cheesecake Filling
Using a mixer on low speed, blend the cream cheese and sugar until smooth and lump-free. Scrape the sides as needed.
Add eggs one at a time, mixing just until each is incorporated before adding the next.
Mix in the sour cream and vanilla extract until smooth.
Pour the cheesecake batter over the cooled crust in the springform pan.
Step 4: Bake the Cheesecake
Place the springform pan in a roasting pan, and pour about 1 inch of warm water into the roasting pan to create a water bath.
Bake for 90 minutes, or until the cheesecake is set but slightly wobbly in the center.
Turn off the oven, crack the oven door, and let the cheesecake cool for 30 minutes. Then refrigerate for at least 6 hours or overnight.
Step 5: Make the Peach Cobbler Topping
In a small saucepan, heat the reserved peach juice with additional water to reach 1 cup.
Add the brown sugar and bring to a boil. Mix the cornstarch with 2 tablespoons cold water, then add to the boiling liquid and cook until thickened, stirring gently to avoid breaking down the thickening.
Stir in the peaches, vanilla, cinnamon, salt, and nutmeg. Let cool.
Step 6: Assemble and Serve
Carefully remove the cheesecake from the springform pan and transfer to a serving platter.
If desired, whip cream with sugar and vanilla until stiff peaks form. Pipe a decorative ring of whipped cream around the edge of the cheesecake.
Spoon the cooled peach cobbler topping into the center of the cheesecake.
Serve chilled for a delicious, creamy, and fruity dessert that’s perfect for any occasion!
