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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake: A Slice of Southern Bliss

This Peach Cobbler Cheesecake combines creamy cheesecake with spiced peaches, delivering a delightful Southern dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs or digestive biscuits for gluten-free
  • 1/4 cup Sugar can substitute with coconut sugar
  • 1/2 cup Melted Butter or coconut oil for dairy-free
For the Peach Filling
  • 2 cups Peaches fresh or canned, thawed if frozen
  • 1/2 cup Brown Sugar maple syrup is a substitute
  • 1 teaspoon Ground Cinnamon or nutmeg for variation
  • 1 tablespoon Lemon Juice lime juice can be used as a substitute
  • 1 tablespoon Cornstarch or arrowroot powder
For the Cheesecake Batter
  • 16 ounces Cream Cheese softened, or Neufchâtel for lower fat
  • 3 large Eggs or flaxseed egg for vegan
  • 1 teaspoon Vanilla Extract almond extract is a fragrant alternative
  • 1 cup Sour Cream or Greek yogurt for moisture
For the Cobbler Topping
  • 1 cup Flour or almond flour for gluten-free
  • 1/4 cup Sugar adjust to taste
  • 1/4 cup Cold Butter use cold for crumbly texture
  • 1 teaspoon Ground Cinnamon to tie flavors together

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Saucepan
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this into the bottom of a 9-inch springform pan and bake for 10 minutes.
  3. In a saucepan, mix peaches, brown sugar, ground cinnamon, lemon juice, and cornstarch. Cook for 5-8 minutes until thickened, then allow to cool.
  4. In a large bowl, beat creamy cheese and sugar until smooth. Gradually add eggs, vanilla, and sour cream, mixing well.
  5. Pour the cheesecake batter into the cooled crust and layer the peach mixture on top.
  6. In a bowl, combine flour, sugar, ground cinnamon, and cold butter. Mix until it resembles coarse crumbs, then sprinkle over the peach layer.
  7. Bake using a water bath for 60-70 minutes until the center is just set. Allow cooling at room temperature for 1 hour and refrigerate for at least 6 hours.
  8. Serve chilled, topped with whipped cream or fresh peach slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for best results. Use a water bath during baking to prevent cracking.

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