Peach Cobbler Cheesecake
This peach cobbler cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, sweet peaches, and a cinnamon crumb topping for a rich fruit-filled dessert.
Equipment
- springform pan
- mixing bowls
- electric mixer
- measuring cups
- Measuring spoons
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups sliced peaches
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F (163°C) and grease a springform pan. Line the bottom with parchment paper for easy removal.
- In a bowl, combine graham cracker crumbs with melted butter. Press this mixture firmly into the prepared pan and bake for 10 minutes to set the crust.
- In a large mixing bowl, beat together the cream cheese, granulated sugar, eggs, sour cream, and vanilla extract until smooth and creamy. Pour this filling over the baked crust.
- In another bowl, toss the sliced peaches with lemon juice and brown sugar. Spread them evenly over the cheesecake layer.
- Mix the all-purpose flour, ground cinnamon, and cubed cold butter until crumbs form. Sprinkle this mixture over the peach layer.
- Bake the cheesecake for 55–60 minutes, or until the center is nearly set. It should be slightly jiggly but firm around the edges.
- Allow the cheesecake to cool gradually at room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
For a perfect cheesecake, ensure all ingredients are at room temperature before mixing. Allow the cheesecake to cool gradually at room temperature, then refrigerate for at least 4 hours, preferably overnight, before slicing and serving.