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Peach Cobbler Cheesecake

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Peach Cobbler Cheesecake combines the creamy richness of cheesecake with the sweet, fruity delight of peach cobbler. Here’s a detailed recipe to create this indulgent dessert at home.

Ingredients

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For the Crust:

  • 2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup chopped peeled peaches (about 2 small peaches)

For the Peach Topping:

  • 2 cups sliced peeled peaches (about 4 small peaches)
  • 3 tablespoons light brown sugar
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cinnamon

For the Crumble Topping:

  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar
  • 2 tablespoons cold unsalted butter, cubed

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9-inch springform pan with cooking spray.
    • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
    • Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
    • Bake for 10 minutes until set. Remove from the oven and let it cool completely.
  2. Prepare the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy.
    • Add the sour cream and vanilla extract; mix until just combined.
    • Add the eggs one at a time, beating on low speed after each addition until just incorporated.
    • Gently fold in the chopped peaches.
  3. Assemble and Bake:
    • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
    • Place the springform pan inside a large roasting pan.
    • Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
    • Carefully transfer to the oven and bake for 50-55 minutes, until the edges are set but the center still jiggles slightly.
  4. Prepare the Peach Topping:
    • While the cheesecake is baking, in a medium saucepan over medium heat, combine the sliced peaches, light brown sugar, unsalted butter, lemon juice, cornstarch, and ground cinnamon.
    • Bring to a boil, then reduce heat and simmer for about 5 minutes until the peaches are tender and the sauce has thickened.
    • Remove from heat and let it cool.
  5. Prepare the Crumble Topping:
    • In a small bowl, combine the all-purpose flour, granulated sugar, and light brown sugar.
    • Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  6. Add Toppings and Continue Baking:
    • After the initial baking time, carefully remove the cheesecake from the oven (leave the oven on).
    • Spoon the peach topping evenly over the cheesecake.
    • Sprinkle the crumble topping over the peaches.
    • Return the cheesecake to the oven and bake for an additional 25-30 minutes until the crumble is lightly browned.
  7. Cool and Chill:
    • Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
    • Remove from the oven and let it cool completely at room temperature.
    • Cover and refrigerate for at least 8 hours or overnight before serving.

Notes

  • Ensure all refrigerated ingredients are at room temperature before starting to achieve a smooth cheesecake batter.
  • To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool gradually.
  • Fresh, ripe peaches are recommended for the best flavor, but canned or frozen peaches can be used when fresh ones are not available.

Find it online: https://recipe.newsvks.com/peach-cobbler-cheesecake/