Description
Imagine the creamy decadence of cheesecake perfectly blended with the warm, comforting flavors of a classic peach cobbler. This Peach Cobbler Cheesecake is a show-stopping dessert that combines a buttery graham cracker crust, a rich and tangy cheesecake filling, juicy spiced peaches, and a crispy oat crumble topping. It’s the perfect dessert for summer gatherings, holiday celebrations, or any time you want to impress. It’s a dessert that manages to be both elegant and rustic, familiar and exciting, all in one delicious bite. Get ready to wow your friends and family!
Ingredients:
- For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
- For the Cheesecake Filling:
- 3 cups (24 ounces) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the Peach Filling:
- 2 cups fresh peaches, peeled and sliced (about 3-4 medium peaches)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Cobbler Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats (not instant)
- 1/4 cup packed light brown sugar
- 1/4 cup (4 tablespoons) unsalted butter, softened
Instructions:
- Step 1: Prepare the Graham Cracker Crust
- Preheat oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until evenly moistened.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Make sure to press firmly to create a solid base.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven and let cool completely while you prepare the cheesecake filling. This step is crucial to prevent the crust from becoming soggy.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Make sure there are no lumps.
- Add the vanilla extract and beat to combine.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix; overmixing can incorporate too much air and cause the cheesecake to crack.
- Stir in the sour cream until just combined. The batter should be smooth and velvety.
- Step 3: Prepare the Peach Filling
- In a separate bowl, gently toss the sliced peaches with cinnamon and nutmeg until evenly coated. This brings out the natural sweetness of the peaches and adds a warm spice.
- Step 4: Assemble the Cheesecake
- Pour the cheesecake batter over the cooled graham cracker crust in the springform pan.
- Arrange the spiced peach slices evenly on top of the cheesecake batter, gently pressing them in slightly.
- Step 5: Make the Cobbler Topping
- In another bowl, combine the all-purpose flour, rolled oats, brown sugar, and softened butter.
- Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Do not overmix.
- Step 6: Bake the Cheesecake
- Sprinkle the cobbler topping evenly over the peaches.
- Bake in the preheated oven for 55-60 minutes, or until the center of the cheesecake is just set and the topping is golden brown. The center should still have a slight jiggle.
- Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking by gradually lowering the temperature.
- Step 7: Chill and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld and the cheesecake to set properly.
- Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan. Gently release the springform pan and remove the sides.
- Slice and serve chilled. Garnish with extra fresh peach slices, a dollop of whipped cream, or a sprinkle of cinnamon, if desired.
Why You’ll Love This Recipe
- The Perfect Combination of Flavors: This cheesecake is the best of both worlds – the rich, creamy texture of cheesecake meets the warm, comforting flavors of peach cobbler.
- Impressive Presentation: The layers of crust, cheesecake, peaches, and crumble topping create a visually stunning dessert that’s perfect for entertaining.
- Make-Ahead Friendly: This cheesecake can be made a day or two in advance, making it a convenient option for busy schedules.
- Versatile: You can easily adapt this recipe with other fruits, like berries, apples, or plums, depending on the season and your preferences.
- Crowd-Pleasing: This is a guaranteed hit at any gathering!
Serving Suggestions:
- Serve chilled with a dollop of fresh whipped cream.
- Garnish with fresh peach slices or a sprig of mint.
- Drizzle with a light caramel sauce for added sweetness.
- Serve with a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with a glass of chilled Moscato or a crisp white wine.
Tips:
- Softened Cream Cheese is Key: Make sure your cream cheese is fully softened before beating it to avoid lumps in the cheesecake filling.
- Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can cause the cheesecake to crack during baking.
- Cooling is Crucial: Cooling the cheesecake slowly in the oven and then refrigerating it for several hours is essential for preventing cracks and achieving the perfect texture.
- Prevent a Soggy Crust: Baking the graham cracker crust before adding the filling helps prevent it from becoming soggy.
- Use a Water Bath (Optional): For an even creamier cheesecake with minimal cracking, you can bake it in a water bath. Wrap the bottom of the springform pan tightly with foil to prevent water from seeping in, and place it in a larger pan filled with about an inch of hot water.
Prep Time: 30 minutes
Cook Time: 55-60 minutes
Cooling Time: At least 5 hours (including 1 hour in oven)
Total Time: 6 hours 25 minutes (minimum)
Nutritional Information: (Approximate values per serving – will vary depending on specific ingredients used)
- Calories: 450-550
- Protein: 8-10g
- Saturated Fat: 25-35g
- Sodium: 200-300mg
Conclusion
This Peach Cobbler Cheesecake is more than just a dessert; it’s an experience. It’s a combination of textures and flavors that will tantalize your taste buds and leave you wanting more. So, gather your ingredients, follow the steps, and get ready to create a dessert that will impress everyone who tries it. Happy baking!
Questions and Answers:
- Can I use canned peaches instead of fresh peaches? While fresh peaches are recommended for the best flavor and texture, you can use canned peaches in a pinch. Be sure to drain them very well and pat them dry with paper towels before using them in the recipe. Canned peaches tend to be softer and more watery than fresh peaches, so they may not hold their shape as well during baking.
- What if my cheesecake cracks during baking? Cracking is a common issue with cheesecakes. To minimize cracking, be sure not to overmix the batter, bake the cheesecake at a low temperature, and cool it slowly in the oven with the door ajar. If your cheesecake does crack, don’t worry! It will still taste delicious. You can also cover the cracks with whipped cream or fruit topping.
- Can I make this cheesecake ahead of time? Yes, absolutely! This cheesecake is actually better when made ahead of time. You can bake it a day or two in advance and store it in the refrigerator until you’re ready to serve it. This allows the flavors to meld together and the cheesecake to set properly.
- Can I freeze this cheesecake? Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw it overnight in the refrigerator before serving. Be aware that freezing may slightly alter the texture of the cheesecake.
- I don’t have a springform pan. Can I use a regular baking pan? A springform pan is highly recommended for this recipe because it allows you to easily remove the cheesecake without damaging it. If you don’t have one, you can use a regular baking pan, but you’ll need to line it with parchment paper, leaving an overhang on all sides. After baking and chilling, you can use the parchment paper to lift the cheesecake out of the pan. However, it may be more difficult to remove it cleanly.
