Peach Cobbler Cheesecake

Experience the delightful combination of creamy cheesecake and classic peach cobbler in this decadent dessert. This Peach Cobbler Cheesecake combines a buttery graham cracker crust, a luscious peach compote, and a rich cheesecake filling, all topped with a sweet cinnamon crumble. Perfect for any occasion, this dessert is sure to impress your family and friends!

Ingredients

For the Peach Compote
🍑 4 fresh peaches, peeled and sliced
🧈 2 tablespoons unsalted butter
🥄 1 teaspoon ground cinnamon
🍯 1/4 cup brown sugar
💧 1/4 cup water

For the Crust
🍪 1 1/2 cups graham cracker crumbs
🍯 1/4 cup white sugar
🍯 1/4 cup brown sugar
🧈 1/2 cup melted butter

For the Crumble
🌾 1 cup all-purpose flour
🍯 1/2 cup brown sugar
🥄 1 teaspoon ground cinnamon
🧈 1/2 cup melted butter

For the Cheesecake Filling
🧀 24 oz cream cheese, softened
🍯 1 cup white sugar
🍶 1 cup sour cream
🍦 1 tablespoon vanilla extract
🥚 3 large eggs

Instructions

1- Peach Compote:

• Add 2 tablespoons of butter to a pan over medium heat. Once melted, add peach slices, 1/4 cup of brown sugar, and 1/4 cup of water.

• Stir in 1 teaspoon of cinnamon and bring the mixture to a boil. Reduce heat and let it simmer until the peaches are tender, about 10 minutes. Set aside to cool.

2- Crust:

• In a large bowl, combine 1 1/2 cups of graham cracker crumbs with 1/4 cup each of white and brown sugar.

• Mix in 1/2 cup of melted butter until the mixture resembles wet sand.

• Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.

3- Crumble:

• In a separate bowl, combine 1 cup of flour, 1/2 cup of brown sugar, and 1 teaspoon of cinnamon.

• Stir in 1/2 cup of melted butter and mix until crumbly. Set aside for topping later.

4- Cheesecake Filling:

• In a mixing bowl, beat 24 oz of cream cheese with 1 cup of white sugar until smooth.

• Add 1 cup of sour cream and 1 tablespoon of vanilla extract, mixing thoroughly.

• Incorporate the 3 eggs, one at a time, beating until combined.

5- Assembly:

• Preheat your oven to 325°F (160°C).

• Pour half of the cheesecake filling over the prepared crust.

• Spread the peach compote evenly over this layer.

• Sprinkle the crumble mixture evenly on top of the compote.

• Pour the remaining cheesecake filling over the crumble layer, smoothing with a spatula.

• Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.

• Allow cheesecake to cool at room temperature, then refrigerate for several hours or overnight.

6- Serving Suggestions:

• Garnish with sliced fresh peaches or a dollop of whipped cream.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Calories: Approximately 480 per serving
Protein: 5g
Fats: 33g
Carbohydrates: 45g
Equipment: 9-inch springform pan, medium sauce pan, mixing bowls, spatula

Cooking Tips

• For best results, ensure all ingredients for the cheesecake filling are at room temperature.
• Use a water bath when baking to prevent cracks on the cheesecake surface.

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Peach Cobbler Cheesecake