Description
This dessert is the perfect blend of two Southern classics — creamy cheesecake and cozy peach cobbler. With a buttery graham crust, a rich cheesecake layer, a sweet cinnamon crumble, and a juicy peach topping, it’s an indulgence worth every bite.
Ingredients
For the Graham Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp cinnamon
½ cup unsalted butter, melted
For the Cheesecake Layer:
2 (8 oz) blocks cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
¼ cup sour cream
For the Cinnamon Crumble:
½ cup flour
¼ cup brown sugar
¼ cup unsalted butter, cold and cubed
½ tsp cinnamon
For the Peach Topping:
2 cups fresh or canned peaches, sliced
¼ cup brown sugar
1 tbsp cornstarch
½ tsp cinnamon
1 tbsp lemon juice
1 tsp vanilla extract
Instructions
Prepare the crust (
15 minutes including baking):
Preheat oven to 325°F (160°C). Line a baking dish with parchment paper. Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Make the cheesecake layer (
10 minutes):
Beat cream cheese until smooth and creamy. Add sugar, vanilla, and sour cream. Mix in eggs one at a time until fully incorporated. Pour over the cooled crust.
Add the cinnamon crumble (
5 minutes):
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cubed butter until the mixture forms coarse crumbs. Sprinkle evenly over the cheesecake layer.
Bake (
45–50 minutes):
Bake until the center is just set. Remove from oven and allow to cool completely. Refrigerate for at least 4 hours or overnight for best results.
Prepare the peach topping (
10 minutes):
In a saucepan, combine peaches, brown sugar, cinnamon, lemon juice, and vanilla. Cook over medium heat until the peaches release their juices. Stir in cornstarch (dissolved in 1–2 tbsp water) and simmer until thickened. Remove from heat and let cool slightly.
Assemble & serve (
5 minutes):
Spoon the peach topping over the chilled cheesecake. Slice and enjoy a dessert that tastes like summer in every bite!
Prep Time: 30 minutes | Cook Time: 50 minutes | Chill Time: 4 hours | Total Time: 5 hours 20 minutes
Servings: 12 | Calories (approx.): 380 kcal per slice
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Step-by-Step Guide
Follow this detailed guide for a perfect dessert. First, ensure all ingredients, especially the cream cheese, are at room temperature. For the crust, press the graham mixture firmly and evenly into the pan using the bottom of a measuring cup. Pre-bake it for 10 minutes and let it cool completely before adding the filling. When making the cheesecake layer, beat the cream cheese on medium speed until completely smooth and lump-free before adding other ingredients. This prevents a grainy texture. Add eggs one at a time, mixing just until combined—overmixing incorporates too much air. For the crumble, use your fingers to rub the cold butter into the dry ingredients until pea-sized crumbs form. Bake until the edges are set but the center still has a slight jiggle. The key to perfect slicing is the mandatory 4-hour chill.
Serving Suggestions
This dessert is spectacular on its own but can be elevated with simple additions. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a contrasting texture and flavor, a drizzle of salted caramel sauce is exceptional. Garnish with a fresh mint leaf or a few extra peach slices for a beautiful presentation. It pairs wonderfully with a cup of strong coffee or a glass of dessert wine like Moscato.
How-to Summary
In summary, this dessert is built in distinct, manageable layers: 1) Make and pre-bake a spiced graham cracker crust. 2) Prepare a smooth, vanilla-infused cheesecake filling and pour it over the cooled crust. 3) Create a cinnamon-butter crumble and sprinkle it over the filling. 4) Bake until set, then chill thoroughly. 5) Cook sliced peaches with sugar and spices into a glossy compote. 6) Top the chilled cheesecake with the peach compote just before serving.
Frequently Asked Questions
Can I use frozen peaches? Yes. Thaw and drain them well to remove excess liquid, or your topping may be too runny. You may need to add an extra 1/2 teaspoon of cornstarch.
Why did my cheesecake crack? Cracking is often caused by overmixing the batter (incorporating too much air) or a sudden temperature change. Avoid overbeating after adding eggs and let the cheesecake cool gradually in the oven with the door slightly ajar before refrigerating.
Can I make this ahead of time? Absolutely. The entire cheesecake (without the peach topping) can be made, chilled, and covered 1-2 days in advance. Prepare the peach topping separately and store it in the fridge, then assemble up to 2 hours before serving.
What can I substitute for sour cream? An equal amount of full-fat plain Greek yogurt is an excellent substitute and will provide a similar tang and texture.
How do I get clean slices? Use a long, thin knife dipped in hot water and wiped clean between each cut. This ensures smooth, beautiful slices.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Skipping the pre-bake and cool-down for the crust, causing it to become soggy.
- Overbaking the cheesecake; remember, the center should be just set with a slight jiggle.
- Adding the warm peach topping to the cheesecake before it’s fully chilled, which can cause the layers to melt together.
- Not letting the cheesecake chill for the full 4 hours, resulting in a messy, unset slice.
Conclusion
This Peach Cobbler Cheesecake is more than a dessert; it’s a celebration of flavor and texture that brings the best of Southern baking to your table. By following the detailed steps and tips provided, you can confidently create this stunning showpiece. The harmonious layers of buttery crust, creamy cheesecake, spiced crumble, and juicy peaches are guaranteed to earn rave reviews and become a requested favorite for any occasion.