Description
This Peach Cobbler Cheesecake is a delightful fusion dessert featuring a creamy cheesecake base layered with fresh cinnamon-spiced peaches and topped with a crunchy oat cobbler topping. Baked to perfection with a buttery graham cracker crust, this treat offers a delicious blend of textures and flavors, perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling
- 3 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
Peach Layer
- 2 cups fresh peaches, peeled and sliced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Cobbler Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, softened
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to ensure it reaches the right temperature for baking the cheesecake evenly.
- Prepare the crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool while preparing the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract, then beat in the eggs one at a time, ensuring each is well incorporated. Stir in the sour cream until the batter is fully combined and smooth.
- Assemble the cheesecake base: Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly.
- Add the peaches: In a separate bowl, toss the sliced peaches with the ground cinnamon and nutmeg. Spread these peach slices evenly across the cheesecake batter layer.
- Prepare the cobbler topping: Mix the flour, rolled oats, brown sugar, and softened butter in a bowl until the mixture is crumbly and resembles coarse crumbs. Sprinkle this topping evenly over the peaches to create the cobbler effect.
- Bake the cheesecake: Place the assembled pan in the oven and bake for 55-60 minutes until the center is set and the cobbler topping turns a golden brown.
- Cool and chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to allow it to set properly.
- Serve: Slice and serve the cheesecake chilled. Garnish with extra fresh peaches if desired to enhance presentation and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use ripe but firm peaches for the best texture and flavor.
- For easier slicing, chill the cheesecake thoroughly before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- This dessert can be made a day ahead to allow the flavors to meld beautifully.
