Indulge in the perfect blend of creamy cheesecake and sweet peach cobbler with this delightful dessert. The rich cheesecake base is complemented by a luscious peach topping and a crumbly cobbler crust, making it a showstopper for any occasion. Perfect for summer gatherings or a cozy night in, this dessert is sure to impress!
Ingredients:
For the Cheesecake:
- 1 3/4 cups graham crackers (about 1 package)
- Pinch of kosher salt
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese (4 packages), at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs, at room temperature
- 1 cup sour cream
For the Peach Topping:
- 2 cups peaches, sliced
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
For the Cobbler Topping:
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cold
- 2 tablespoons boiling water
Instructions/Directions:
- Prepare the Cheesecake Base:
Preheat your oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a food processor, pulse the graham crackers and salt until finely ground, then mix in the melted butter. Press this mixture evenly into the bottom of the pan and bake for 10 minutes. Let it cool, then increase the oven temperature to 450°F. Wrap the springform pan tightly with foil. - Make the Cheesecake Filling:
Using an electric mixer, beat the cream cheese on medium speed for 3-4 minutes until smooth. Add the sugar, flour, lemon zest, vanilla, and salt, continuing to beat for another 4 minutes. Incorporate the eggs one at a time, mixing well after each addition, and scrape down the bowl as needed. Finally, mix in the sour cream until combined, then pour the filling over the cooled crust. - Bake the Cheesecake:
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 450°F for 15 minutes, then reduce the temperature to 225°F and bake for an additional 25 minutes. - Add Peach and Cobbler Toppings:
Remove the cheesecake from the oven and spread the prepared peach topping over it. Dollop the cobbler topping on top and return to the oven, baking for another 25-35 minutes, or until the cheesecake is set and the cobbler topping is golden brown. - Cool the Cheesecake:
Turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour. Transfer it to a cooling rack, then chill in the refrigerator for at least 6 hours (up to 24 hours) before serving. - Prepare the Peach Topping:
In a saucepan over medium heat, melt the butter and add the sliced peaches, granulated sugar, brown sugar, flour, and lemon juice. Bring this mixture to a boil, cooking for 5-10 minutes until thickened. Allow it to cool. - Make the Cobbler Topping:
In a bowl, whisk together the flour, sugars, baking powder, and salt. Cut the cold butter into the dry ingredients until it resembles small pea-sized balls, then stir in the boiling water until just combined.
Prep Time: 45 minutes
Total Time: 8 hours (including chilling time)
Servings: 12
FAQ:
Q: Can I use frozen peaches for the topping?
A: Yes, frozen peaches can be used, but make sure to thaw and drain excess moisture before cooking.
Q: How long will the cheesecake keep in the fridge?
A: The cheesecake will last in the fridge for up to one week when stored properly.
Conclusion:
This Heavenly Peach Cobbler Cheesecake is a delightful twist on traditional desserts, combining the creamy richness of cheesecake with the warm, fruity flavors of summer. Perfect for gatherings or a sweet treat at home, it’s sure to become a favorite!
Hashtags:
#HeavenlyPeachCobblerCheesecake #DessertDelight #SummerSweets #CheesecakeHeaven #BakingJoy #DeliciousDesserts