Description
Peach Cobbler Cheesecake is a delightful dessert combining creamy, smooth cheesecake with a sweet, spiced peach cobbler topping. This recipe features a buttery graham cracker crust layered with rich cream cheese filling, finished with a warm peach and oat topping baked to perfection. Perfect for summer gatherings or any festive occasion, the dessert balances fruity freshness with comforting textures.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Peach Cobbler Topping
- 2 cups fresh peaches, peeled and sliced
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 1 cup all-purpose flour
- ½ cup rolled oats
- ¼ cup sugar
- ½ cup unsalted butter, softened
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to ensure an even baking temperature for the cheesecake.
- Prepare Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated, then firmly press this mixture into the bottom of a springform pan to form the crust.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to maintain a smooth texture.
- Assemble Cheesecake Layer: Pour the cream cheese mixture over the prepared graham cracker crust in the springform pan, spreading it evenly.
- Prepare Cobbler Topping: In another bowl, mix the fresh sliced peaches with cinnamon, brown sugar, flour, rolled oats, sugar, and softened butter until well combined to create the cobbler topping.
- Add Topping to Cheesecake: Spread the peach cobbler mixture evenly over the cheesecake layer in the pan.
- Bake: Bake the assembled cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set and the topping is golden and bubbly.
- Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate it for at least 4 hours to let it set completely before slicing and serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Peel the peaches for a smoother texture, but leaving the skin on is optional for added fiber.
- Use a springform pan to easily remove the cheesecake without damaging its structure.
- The cheesecake benefits from chilling overnight for the best texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
