Description
Indulgent summer peach cobbler cheesecake merges two classic desserts into one irresistible treat. Sweet Georgia peaches and creamy cheesecake layers create a delightful fusion you’ll savor with pure summer bliss.
Ingredients
Scale
Fruit:
- 4 medium peaches, fresh
- 1/4 cup granulated sugar
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Filling:
- 24 ounces (680 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the foundation by heating the oven to 350F (175C). Coat a 9-inch springform pan with grease and line the bottom with parchment paper.
- Create a graham cracker base by blending crumbs, sugar, and melted butter until uniform. Press firmly into the pan’s bottom, forming an even layer. Bake for 10 minutes, then cool completely.
- Craft the peach compote by combining sliced peaches, sugar, cornstarch, and lemon juice in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens and peaches soften. Allow to cool to room temperature.
- Whip the cheesecake mixture by beating cream cheese and sugar until silky smooth. Incorporate eggs individually, mixing thoroughly after each addition. Gently fold in vanilla extract and sour cream until just integrated.
- Layer the dessert by spreading half the cheesecake mixture over the crust. Dollop half the peach compote across the surface. Repeat with remaining cheesecake and peach layers.
- Construct the cobbler topping by whisking flour, sugar, baking powder, and salt. Incorporate chilled butter using a pastry blender until the mixture resembles coarse crumbs. Evenly distribute the topping across the cheesecake surface.
- Bake for 60-70 minutes at 350F until the center sets and the topping turns golden brown. Remove from oven and let cool completely at room temperature.
- Chill the cheesecake in the refrigerator for minimum 4 hours or overnight. Carefully release from springform pan, slice, and serve either chilled or at room temperature.
Notes
- Prevent Soggy Crust: Blind bake the graham cracker crust for 10 minutes to create a protective barrier against moisture from the peach filling, ensuring a crisp and stable base.
- Smooth Cheesecake Technique: Bring cream cheese to room temperature and beat slowly to avoid incorporating too much air, which can cause cracking during baking.
- Peach Perfection: Choose ripe but firm peaches for the best texture and flavor. If using frozen peaches, thaw and drain excess liquid to prevent watery filling.
- Topping Texture Tip: Freeze the butter for the cobbler topping before cutting it in, creating flakier, more distinct crumbs that provide a delightful crunch.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 215
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg