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creamy peach cobbler cheesecake - featured image

Creamy Peach Cobbler Cheesecake

  • Author: maria_scott
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x

Description

A hybrid dessert combining the creamy tang of New York style cheesecake with the rustic comfort of peach cobbler. This recipe features a graham cracker crust, a smooth cheesecake base, and a spiced peach topping that reheats perfectly.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 24 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup full-fat sour cream
  • 1 tablespoon pure vanilla extract
  • 3 large eggs, room temperature
  • 2 tablespoons heavy cream
  • 4 to 5 large ripe peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, cubed
  • Optional Streusel: 1/4 cup flour, 2 tbsp brown sugar, 1 tbsp cold butter

Instructions

  1. Preheat oven to 325°F (165°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and salt until resembling wet sand.
  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate while making the filling.
  4. In a large mixing bowl, beat softened cream cheese on medium speed until smooth (2-3 minutes). Scrape down sides.
  5. Add 1 cup sugar and beat until combined.
  6. Add sour cream, vanilla extract, and heavy cream. Mix on low speed until just incorporated.
  7. Add eggs one at a time, mixing on low speed just until blended. Do not overmix.
  8. In a separate bowl, combine sliced peaches, 1/2 cup sugar, lemon juice, cornstarch, and cinnamon. Toss to coat.
  9. Pour peach mixture over the chilled crust, spreading evenly but leaving a border around the edge.
  10. If using optional streusel, mix ingredients and sprinkle over the top.
  11. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
  12. Bake for 55-65 minutes until edges are set but the center still has a slight jiggle.
  13. Remove from oven and let cool on a wire rack for 1 hour.
  14. Refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Use a water bath to prevent cracking. Do not overmix the batter after adding eggs. The cheesecake must chill for at least 4 hours to set properly. It reheats well in the microwave for 15-20 seconds.

  • Prep Time: 30 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 375
  • Sugar: 26
  • Sodium: 220
  • Fat: 28
  • Saturated Fat: 16
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 6

Keywords: peach cobbler cheesecake, summer dessert, meal prep dessert, creamy cheesecake, peach recipe, make ahead dessert

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Find it online: https://foodestic.com/creamy-peach-cobbler-cheesecake-reheats-perfectly/