Peach Cobbler Cheesecake

Peach Cobbler Cheesecake is a decadent dessert that beautifully combines the creamy richness of cheesecake with the vibrant, sweet flavors of fresh peaches. The graham cracker crust provides a delightful base, while the cobbler topping adds a perfect finishing touch. This dessert is an impressive treat for special occasions or whenever you crave a luscious and fruity indulgence.

Peach Cobbler Cheesecake

Ingredients:

Peach Filling and Topping:

• 8 large peaches, pitted, peeled, and sliced (1/3-½ inch thick)
• ½ cup brown sugar
• ½ cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

Graham Cracker Crust:

• 3 cups graham cracker crumbs
• ¾ cup unsalted butter, melted

Cheesecake Layer:

• 3 (8 oz.) packages cream cheese, softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs, slightly beaten
• 2 tablespoons cornstarch

Cobbler Topping:

• 1 cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter, cold and cut into small pieces
• ¼ cup boiling water

How to Make:

Peach Filling and Topping:

1. In a large pot, combine sliced peaches and lemon juice. Add a mixture of sugar, brown sugar, cornstarch, cinnamon, and nutmeg.
2. Stir with a wooden spoon and cook over medium-high heat until peaches become soft (about 8-10 minutes). Set aside to cool.

Graham Cracker Crust:

1. Line the bottom of a 9×3-inch springform pan with parchment paper and lightly spray with non-stick spray. Optionally, wrap the pan with heavy-duty aluminum foil to prevent water leakage.
2. Preheat the oven to 425°F.
3. In a bowl, whisk together graham cracker crumbs and melted butter. Press the mixture into the bottom of the springform pan and refrigerate or freeze.

Cheesecake Filling:

1. Beat softened cream cheese with sugar and vanilla until smooth. Mix in sour cream and cornstarch.
2. Add beaten eggs and mix on low just until combined. Do not overmix.
3. Pour half of the mixture over the crust and smooth the top. Place the springform pan in a roasting pan, pour hot water into the roasting pan (halfway up the springform pan), and bake until the top is set (about 13-15 minutes).
4. Lower the oven temperature to 350°F. Remove the pan from the oven, arrange a thin layer of peaches over the cheesecake layer, and spoon the remaining cheesecake mixture on top.
5. Bake for 40-45 minutes or until the cheesecake is slightly jiggly in the center.

Cobbler Topping:

1. While the cheesecake is baking, prepare the cobbler topping by stirring together flour, brown sugar, sugar, and baking powder.
2. Cut in cold butter using a fork, then add boiling water and stir. Set aside.

Assembly and Final Steps:

1. When the cheesecake is almost baked, arrange another layer of peaches on top.
2. Dollop the cobbler mixture on top of the peaches and bake for an additional 20-25 minutes until the cobbler topping is golden brown.
3. Turn off the oven and leave the cheesecake with the door cracked open for one hour.
4. Remove the cheesecake from the water bath and let it cool on a rack to room temperature.
5. Run a thin knife around the cake, release the ring from the springform pan, and transfer the cake to a serving plate.
6. When ready to serve, top the cake with the remaining peaches and sauce. Optionally, reheat the sauce before drizzling over the cake.
7. Store in the refrigerator.

Tips:

1. Water Bath Precaution: Wrapping the springform pan with aluminum foil prevents water from seeping into the cheesecake during the water bath.
2. Peach Selection: Choose ripe and juicy peaches for the best flavor. Adjust the sugar quantity based on the sweetness of the peaches.
3. Cobbler Topping Texture: The cobbler topping should be dolloped on the cheesecake, providing a rustic and textured appearance after baking.
4. Chilling Time: Allowing the cheesecake to chill in the refrigerator for at least 6 hours or overnight ensures a firm and well-set texture.
5. Reheating Sauce: If reheating the sauce, do so gently to maintain its consistency and drizzle it over the cake just before serving.