Description
Rich layers of Southern comfort mesh in this peach cobbler cheesecake, blending creamy cheesecake with warm cinnamon-spiced peaches. Delicate graham cracker crust and golden streusel topping invite sweet indulgence that connects home-style charm with elegant dessert crafting.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 3 cups fresh or canned peaches, sliced
- 2 cups graham cracker crumbs
Dairy and Sweet Components:
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sour cream
- 1/2 cup melted butter
- 2 tablespoons butter
Spices and Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 tablespoon cornstarch
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Additional Components:
- 1 store-bought pie crust (or homemade)
- 1 tablespoon sugar + cinnamon mix (for dusting)
Instructions
- Craft a crisp graham cracker foundation by pulverizing crackers with brown sugar, cinnamon, and melted butter. Press the mixture firmly into a springform pan, creating a compact base. Briefly toast in the oven until golden and aromatic, then allow to cool completely.
- In a spacious mixing bowl, whip cream cheese and granulated sugar until luxuriously smooth and free of lumps. Incorporate eggs individually, ensuring thorough integration after each addition. Gently fold in vanilla extract, sour cream, and a delicate pinch of salt. Transfer the silky mixture atop the prepared crust, smoothing the surface with precision.
- Encase the springform pan in multiple aluminum foil layers to prevent water infiltration. Position the pan within a larger vessel and surround with steaming hot water, creating a protective water bath. Bake until the center maintains a subtle wobble, approximately 50-55 minutes. After baking, allow the cheesecake to rest inside the oven with the door slightly ajar for one hour, facilitating gentle cooling.
- Transform fresh peaches into a luscious compote by simmering with brown sugar, warming spices, and butter. Thicken the mixture by introducing a cornstarch slurry, stirring until the sauce reaches a glossy, rich consistency. Enhance with a splash of vanilla extract and permit the topping to cool to room temperature.
- Transform pie dough into an elegant lattice by rolling it thin and slicing into delicate strips. Weave the strips in an intricate pattern across the cheesecake’s surface. Brush the lattice with melted butter and dust with a cinnamon-sugar blend for a golden, sparkly finish.
- Once the cheesecake has thoroughly chilled, lavishly spoon the peach cobbler topping across its surface. Slice with a heated knife and serve this decadent dessert chilled, revealing layers of creamy cheesecake and vibrant peach essence.
Notes
- Prevent Crust Crumbling by pressing the graham cracker mixture firmly and evenly into the pan, ensuring a compact and stable base for your cheesecake.
- Create Smooth Cheesecake Texture by bringing cream cheese to room temperature before mixing and beating ingredients at low speed to avoid incorporating excess air.
- Master Water Bath Technique by wrapping the springform pan tightly with multiple layers of aluminum foil to prevent water seepage and potential soggy crust.
- Enhance Flavor Depth by using fresh, ripe peaches and allowing the cobbler topping to cool completely before adding to the cheesecake to maintain distinct layers and prevent structural breakdown.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg