Description
Peach Cobbler Cheesecake is a luscious dessert blending the comforting flavors of sweet peaches, a buttery crumb topping, and smooth, creamy cheesecake filling. Perfect for any occasion, this unique dessert offers a perfect balance of warm spices and indulgent texture that will delight your family and guests.
Ingredients
Scale
Crust
- 1 1/2 cups crushed graham crackers
- 6 tablespoons melted butter
- 2 tablespoons sugar
Peach Topping
- 3 cups fresh ripe peaches, sliced (or frozen, thawed)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 2 tablespoons butter, melted (for topping)
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup butter, cold and diced
Instructions
- Prepare the Crust: Combine crushed graham crackers with melted butter and a pinch of sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to create a sturdy, flavorful base.
- Make the Peach Topping: Slice fresh peaches and toss with brown sugar, cinnamon, nutmeg, and lemon juice to brighten the flavors. Spread the peach mixture evenly over the prepared crust.
- Mix the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth. Add eggs one at a time, mixing just until combined to maintain a silky texture.
- Assemble and Bake: Pour the cheesecake filling gently over the peach layer in the pan. Prepare the crumble topping by mixing flour, sugar, and cold diced butter until crumbly, then sprinkle evenly over the cheesecake filling. Bake in a water bath at 325°F (163°C) for 55-65 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool gradually at room temperature.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the texture to fully set. Slice and serve with optional garnishes.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free filling.
- Beat the filling just until combined to avoid cracks caused by overmixing.
- Baking in a water bath helps prevent cracks and ensures even baking.
- Choose ripe but firm peaches to maintain texture after baking.
- Allow the cheesecake to cool slowly at room temperature before refrigeration to prevent condensation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
- Thaw frozen cheesecake overnight in the refrigerator before serving.
- Reheat slices briefly in a low-temperature oven for a fresh-baked experience, or serve chilled.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Peach Cobbler Cheesecake, Peach Dessert, Cheesecake, Fruit Cobbler, Cream Cheese Dessert, Summer Dessert