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Peach Cobbler Cheesecake: A Heavenly Blend of Two Classic Desserts
If you’ve ever craved the creamy indulgence of cheesecake paired with the comforting, fruity goodness of peach cobbler, then you’re in for a treat. This Peach Cobbler Cheesecake combines the best of both worlds, giving you a decadent cheesecake base topped with sweet, juicy peaches and a buttery, cinnamon-spiced crumble—just like a peach cobbler!
With its rich, creamy texture and warm, fruity topping, this dessert is the perfect blend of smooth and crunchy, tangy and sweet. Whether you’re hosting a special occasion, looking for a show-stopping dessert, or simply craving something delicious, this Peach Cobbler Cheesecake is sure to impress.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Peach Cobbler Topping:
- 3 cups fresh peaches, peeled and sliced (or use frozen peaches, thawed and drained)
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup oats (old-fashioned)
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cubed
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s tightly packed. Use the back of a spoon to press it down evenly.
- Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. You can use an electric mixer on medium speed to get a perfectly smooth texture.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until the mixture is well combined and smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
3. Prepare the Peach Cobbler Topping:
- In a separate bowl, toss the sliced peaches with granulated sugar, cinnamon, and vanilla extract. Let them sit for a few minutes to release some of their juices and soften.
4. Make the Crumble Topping:
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