Description
This Peach Cobbler Cheesecake Fusion combines the creamy richness of classic cheesecake with a warm, spiced peach cobbler topping. The buttery graham cracker crust provides the perfect base for the smooth, cinnamon-infused filling, while the luscious peach topping adds a delightful fruity sweetness, all finished with a cinnamon cream cheese glaze for an irresistible dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups crushed graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
Peach Cobbler Topping
- 2 cups fresh or canned peaches, sliced
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp water (for cornstarch slurry)
Cinnamon Cream Cheese Glaze
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix together crushed graham crackers, melted butter, and brown sugar until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, all-purpose flour, and cinnamon until the batter is fully combined and smooth.
- Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Wrap the pan in foil to prevent water from leaking in, then place it into a larger baking dish filled with hot water to create a water bath. Bake at 325°F (163°C) for 60-70 minutes until the center is slightly jiggly but mostly set. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Prepare the peach topping: In a saucepan over medium heat, combine sliced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and butter. In a small bowl, mix cornstarch with 1 tablespoon of water to form a slurry and add it to the peach mixture. Cook, stirring frequently, until the sauce is thickened and bubbly, about 5 minutes. Remove from heat and let it cool.
- Make the cinnamon cream cheese glaze: Beat together softened cream cheese, powdered sugar, cinnamon, vanilla extract, and milk until smooth and creamy.
- Assemble the dessert: Once the cheesecake is chilled, spoon the peach cobbler topping evenly over the surface. Drizzle the cinnamon cream cheese glaze decoratively on top. Slice and serve chilled for the best flavor and texture.
Notes
- Use fresh peaches when in season for best flavor; canned peaches work well too.
- Be sure to soften cream cheese to room temperature to avoid lumps in the filling.
- Using a water bath while baking helps prevent cracks in the cheesecake.
- For a dairy-free option, substitute cream cheese and sour cream with suitable non-dairy alternatives.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
