Peach Cobbler Cheesecake recipe
Peach Cobbler Cheesecake is a decadent cheesecake made with a graham cracker crust and topped with a delectable peach cobbler topping.
Servings: 12 people
Calories: 654kcal
Equipment
- Springform pan
Ingredients
- For the crust:
- 1 box graham crackers (approximately 27)
- 1 c (two sticks) of unsalted butter (melted)
- ¼ c granulated sugar
- For the Cheesecake filling:
- 32 oz of cream cheese
- 1 c full-fat sour cream
- 1 ½ c granulated sugar
- 3 large eggs
- 2 tsps vanilla
- 1 teaspoon lemon juice (optional)
- Water (for the water bath)
- For the Peach Cobbler topping:
- 20 ounces sliced peaches - drained
- ¼ c granulated sugar
- ¼ c brown sugar
- ½ c unsalted butter
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 tsps vanilla
- 2 tsps cornstarch
Instructions
- To prepare the crust:
- Pre-heat oven to 350 degrees.
- Place graham crackers in a mixer and mix until fine like sand.
- Add the graham cracker mixture to a bowl. Mix with melted butter and ¼ cup of sugar until combined.
- Place a circle of parchment paper into the bottom of your springform pan (optional). Pour the mixture into your springform pan, spread it, and press evenly.
- Place the crust in the oven and bake it for 8 - 10 minutes. Remove the crust from the oven and sit the pan to the side.
- Reduce the oven temperature to 325 degrees.
- Mix the cream cheese and sugar 1 ½ c of sugar until well blended.
- Add the sour cream and vanilla. Mix the ingredients together until blended.
- Add eggs one at a time, blending well after each addition.
- Wrap the springform pan in foil (see video for instructions).
- Pour the filling into the pan and smooth the top of the cheesecake. Place the pan in the water bath, then place the cheesecake in the oven and bake for 1 hour.
- Remove the cheesecake from the oven and remove it from the water bath. Allow the cheesecake to stand until it is completely cooled.
- Once it is completely cooled, cover it with foil and refrigerate the cheesecake overnight for a minimum of 4 hours.(You can also skip this step, prepare the peach cobbler filling, and allow it to set all at one time once the cheesecake has cooled).
- In a large skillet, add the butter and melt.
- Once the butter is melted, add the granulated sugar, brown sugar, cinnamon, and nutmeg. Stir until combined.
- Then add the peaches and mix the ingredients together. Simmer until the peaches soften, stirring periodically (approximately eight minutes).
- Once the peaches have softened, add the cornstarch and mix quickly to combine. Reduce the heat and allow to simmer for about two more minutes or until the mixture thickens.
- Stir in the vanilla and remove the skillet from the heat and allow the filling to cool.
- Once the filling has cooled, pour it over the prepared cheesecake spreading as desired.
- Cover the cheesecake and place it back into the refrigerator to allow the filling to set for at least four hours or overnight.
- Serve and enjoy!
Video
Nutrition
Calories: 654kcal | Carbohydrates: 76g | Protein: 17g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 790mg | Potassium: 386mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1091IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 2mg