Here is the ingredient list needed to create your Peach Cobbler Cheesecake:
For the Crust and Cobbler Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup cold unsalted butter, cubed
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Peach Cobbler Filling
- 4 cups sliced fresh peaches (peeled and sliced; if using frozen, thaw and drain well)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 tablespoon cornstarch
For the Cheesecake Layer
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Step-by-Step Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to catch any leakage or prepare for a water bath.
- Step 2: In a medium bowl, combine the flour, sugar, baking powder, and salt. Add cold butter cubes and mix until the mixture resembles coarse crumbs. Set aside 1 cup of this mixture for the topping, and press the remaining mixture into the bottom of the springform pan to form a crust. Bake for 10 minutes, then let cool.
- Step 3: In a large bowl, mix peaches, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss to coat. If desired, sauté the peach mixture in a skillet for 5–7 minutes for a softer filling. Let it cool slightly.
- Step 4: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, fully incorporating each. Mix in sour cream, vanilla, and flour until just combined.
- Step 5: Spread peach mixture evenly over the prebaked crust. Pour cheesecake batter over the peaches and smooth the top. Sprinkle with reserved cobbler topping. Tap the pan on the counter to release air bubbles.
- Step 6: Place the springform pan on a baking sheet. Bake for 60–70 minutes, or until the edges are set but the center jiggles slightly. For a water bath, wrap the pan and place it in a larger pan with hot water midway up the sides.
- Step 7: Once done, turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Step 8: After cooling, transfer the cheesecake to a wire rack. Once fully cool, cover and refrigerate for at least 4 hours or preferably overnight.
- Step 9: Remove the sides of the springform pan. Slice with a hot knife and serve chilled. Garnish with whipped cream, a dusting of cinnamon, or peach slices, if desired.
FAQs
Q: Can I use canned peaches instead of fresh?
A: Yes, you can use canned peaches. Ensure they are well-drained to avoid extra moisture in the filling.
Q: How long can I store leftover cheesecake?
A: Leftover cheesecake can be stored in the refrigerator for about 5-7 days when covered properly.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake. Make sure to wrap it tightly and thaw it in the refrigerator before serving.
Q: What can I use instead of sour cream?
A: You can substitute sour cream with plain Greek yogurt for a similar tangy flavor and creamy texture.
Q: How do I prevent cracks in my cheesecake?
A: To minimize cracks, avoid overmixing the batter and consider using a water bath during baking to maintain even heat.
Conclusion
Peach Cobbler Cheesecake is a wonderful dessert that beautifully blends the flavors of a traditional peach cobbler with the creamy indulgence of cheesecake. With a few simple ingredients and steps, you can create a dessert that will impress your guests and leave them asking for more. Whether served at a gathering, holiday, or just a family dinner, this cheesecake is sure to bring joy and satisfaction. Enjoy your culinary creation!
