Description
This Peach Cobbler Cheesecake combines a creamy cheesecake base with sweet, spiced peaches and a crunchy oat cobbler topping. Baked to perfection, this dessert offers a delightful mix of textures and flavors, perfect for a summer gathering or a special treat.
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
Fruit Topping
- 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 Oven: Preheat your oven to 325°F (165°C) to prepare for baking the crust and cheesecake.
- Make 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 to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs one at a time, beating well after each addition. Stir in the sour cream until the batter is fully combined and smooth.
- Assemble Cheesecake Layer: Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly.
- Add Peach Layer: In another bowl, toss the sliced peaches with ground cinnamon and nutmeg. Evenly arrange the peach slices over the cheesecake batter.
- Prepare Cobbler Topping: Combine the all-purpose flour, rolled oats, brown sugar, and softened butter in a bowl. Mix until you achieve a crumbly topping texture. Sprinkle this cobbler topping evenly over the peaches.
- Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 55 to 60 minutes, or until the center is set and the cobbler topping is golden brown.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set properly.
- Serve: Once chilled, slice the cheesecake and serve. Garnish with extra peach slices if desired for an added fresh touch.
Notes
- Make sure the cream cheese is completely softened to avoid lumps in the batter.
- Peeling the peaches enhances the texture and overall smoothness of the cheesecake.
- The cobbler topping adds a delightful crunch—don’t skip it!
- For best results, chill the cheesecake overnight.
- Use fresh peaches in season, or substitute with thawed frozen peaches if necessary.
