Description
This Peach Cobbler Cheesecake combines the creamy, rich texture of a classic cheesecake with the sweet, comforting flavors of a peach cobbler. The graham cracker crust provides a sturdy base, while the cream cheese filling is smooth and decadent. Fresh peaches, combined with brown sugar and cinnamon, create a delightful topping that perfectly complements the cheesecake. This dessert is perfect for summer gatherings, holidays, or any occasion that calls for a special treat.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh peaches, sliced
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
Preparation:
Step 1: Preheat your oven to 325°F (160°C).
Step 2: In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Ensure the crust is evenly distributed for a uniform base.
Step 3: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This may take several minutes, but it is important to remove any lumps and achieve a velvety texture.
Step 4: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air into the batter, causing the cheesecake to crack during baking.
Step 5: Pour the cheesecake mixture over the prepared crust in the springform pan. Gently smooth the top with a spatula to ensure an even surface.
Step 6: In another bowl, combine the sliced fresh peaches, brown sugar, cinnamon, and cornstarch. Mix gently until the peaches are evenly coated. The cornstarch will help to thicken the peach mixture as it bakes, preventing it from becoming too watery.
Step 7: Carefully layer the peach mixture over the cheesecake batter. Arrange the peach slices in a decorative pattern for an appealing presentation.
Step 8: Bake the cheesecake for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. To prevent cracking, consider using a water bath. Wrap the bottom of the springform pan in foil and place it inside a larger pan. Fill the outer pan with hot water about halfway up the sides of the springform pan.
Step 9: Once baked, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This gradual cooling helps prevent the cheesecake from cracking due to sudden temperature changes.
Step 10: After the initial cooling period, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Step 11: Before serving, carefully remove the sides of the springform pan. Serve chilled and enjoy!
Why you’ll love this recipe
This Peach Cobbler Cheesecake is a delightful twist on classic desserts, combining the best of both worlds. The creamy cheesecake filling is perfectly balanced by the sweet and slightly tangy peach cobbler topping. It’s an impressive dessert that’s sure to wow your guests, and the combination of textures and flavors makes it irresistible.
Serving Suggestions:
- Serve chilled with a dollop of fresh whipped cream.
- Garnish with a sprig of mint or a few extra peach slices.
- Drizzle with caramel sauce or a light dusting of powdered sugar for added elegance.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
Tips:
- Ensure your cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- Use fresh, ripe peaches for the best flavor. If fresh peaches are not available, you can use frozen peaches, but make sure to thaw and drain them well before using.
- For a richer flavor, use dark brown sugar in the peach cobbler topping.
- To prevent the cheesecake from cracking, bake it in a water bath and allow it to cool gradually in the oven.
- Store any leftover cheesecake in the refrigerator for up to 3-4 days.
Preparation Time: 30 minutes
Cook Time: 60-70 minutes
Total Time: 4 hours, 30 minutes (including cooling and chilling time)
Nutrition Information: (Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
- Calories: 450-550 per serving
- Protein: 7-9g per serving
- Sodium: 200-250mg per serving
Conclusion
The Peach Cobbler Cheesecake is a show-stopping dessert that is sure to impress. With its creamy texture, sweet and tangy peach topping, and delightful graham cracker crust, it’s a perfect treat for any occasion. While it requires some time and attention to detail, the end result is well worth the effort. Enjoy this delightful combination of classic flavors and textures that will leave everyone craving more!
Questions and Answers:
Q1: Can I use frozen peaches instead of fresh peaches?
A: Yes, you can use frozen peaches. Make sure to thaw them completely and drain any excess liquid before mixing them with the brown sugar, cinnamon, and cornstarch. This will prevent the topping from becoming too watery.
Q2: How do I prevent the cheesecake from cracking?
A: To prevent cracking, bake the cheesecake in a water bath. Wrap the bottom of the springform pan in foil and place it inside a larger pan. Fill the outer pan with hot water about halfway up the sides of the springform pan. Also, allow the cheesecake to cool gradually in the oven with the door slightly ajar after baking.
Q3: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s recommended to make this cheesecake at least 4 hours in advance, or even the day before serving. This allows the cheesecake to fully set and the flavors to meld together.
Q4: What can I substitute for graham cracker crumbs?
A: If you don’t have graham cracker crumbs, you can use digestive biscuits or any other similar type of cookie crumbs. Alternatively, you can use a shortbread cookie crust.
Q5: How long will the cheesecake last in the refrigerator?
A: The Peach Cobbler Cheesecake will last for up to 3-4 days in the refrigerator. Make sure to store it in an airtight container to prevent it from drying out.
