Description
Southern charm meets dessert perfection in this mouthwatering Peach Cobbler Cheesecake that seamlessly blends creamy richness with classic Southern comfort. Layers of buttery crust, silky cheesecake, and caramelized peaches create a delightful symphony you’ll crave with each heavenly bite.
Ingredients
Scale
Fruits:
- 3 cups peaches, sliced (fresh or canned)
Cheesecake Base:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Crust and Topping:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1 store-bought pie crust (or homemade)
- 1 tablespoon melted butter
- 1 tablespoon sugar + cinnamon mix (for dusting)
Instructions
- Craft a buttery foundation by combining graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into a 9-inch springform pan and bake at 325F for 8 minutes, then allow to cool completely.
- Create a silky cheesecake base by thoroughly blending cream cheese and granulated sugar until completely smooth. Gradually incorporate eggs, ensuring each is fully integrated. Fold in vanilla extract, sour cream, and salt until the mixture reaches a luxurious consistency.
- Prepare a water bath by wrapping the springform pan in protective foil. Position the pan inside a larger roasting dish and fill with hot water halfway up the sides. Bake for 50-55 minutes, then turn off the oven and allow the cheesecake to rest inside for an additional hour.
- Develop a luscious peach topping by simmering sliced peaches with brown sugar, cinnamon, nutmeg, and butter over medium heat. Thicken the sauce by stirring in cornstarch mixture until it reaches a syrupy consistency. Remove from heat and enhance with vanilla extract, then cool completely.
- Design an elegant lattice top by rolling out pie crust and cutting into delicate strips. Weave the strips in a crisscross pattern over the cheesecake surface. Brush with melted butter and dust with a cinnamon-sugar blend.
- Finish by baking the decorated cheesecake at 350F for 10-12 minutes until the lattice turns golden brown. Refrigerate for at least 4 hours or overnight to achieve optimal setting and flavor melding.
Notes
- Achieve a crack-free cheesecake by using room temperature ingredients and avoiding overmixing, which introduces excess air into the batter.
- Prevent water bath leaks by wrapping the springform pan in multiple layers of heavy-duty aluminum foil, ensuring a watertight seal.
- Customize the dessert for gluten-free diets by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same delicious texture.
- Control peach sweetness by selecting ripe but firm peaches and adjusting brown sugar to taste, allowing the natural fruit flavor to shine through.
- Prep Time: 45 minutes
- Cook Time: 2 hours 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 395 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg