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Peach Cobbler Cheesecake – Creamy and Sweet

Peach Cobbler Cheesecake
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Ingredients

Scale

For the Graham Cracker Crust

  • 2 cupsgraham cracker crumbs
  • 1/4 cupgranulated sugar
  • 1/2 cupunsalted butter, melted
  • 1/2 tspground cinnamon

For the Cheesecake Filling

  • 24 oz(680 g) cream cheese, softened
  • 1 cupgranulated sugar
  • 3large eggs
  • 1/2 cupsour cream
  • 1/4 cupheavy cream
  • 2 tspvanilla extract
  • 2 tbspall-purpose flour

For the Peach Filling

  • 3 cupsfresh peaches, peeled and sliced
  • 1/4 cupgranulated sugar
  • 2 tbspbrown sugar
  • 1 tbspcornstarch
  • 1 tspground cinnamon
  • 1/4 tspground nutmeg
  • 1 tsplemon juice
  • 1/2 tspvanilla extract

For the Cobbler Topping

  • 3/4 cupall-purpose flour
  • 1/2 cuprolled oats
  • 1/3 cupgranulated sugar
  • 1/4 cupbrown sugar
  • 1 tspground cinnamon
  • 1/4 tspsalt
  • 6 tbspcold unsalted butter, cubed

Instructions

  1. Prepare the crust:Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Let cool.
  2. Cook the peaches:Combine the peaches, sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla in a saucepan. Cook for 6–8 minutes until softened and thickened. Let cool completely.
  3. Make the cobbler topping:Mix the flour, oats, sugars, cinnamon, and salt. Cut in the cold butter until crumbly, then refrigerate.
  4. Prepare the cheesecake filling:Beat the cream cheese until smooth. Add the sugar and flour, then mix in the eggs one at a time. Stir in the sour cream, heavy cream, and vanilla until just combined.
  5. Assemble the cheesecake:Pour the filling over the cooled crust. Spread the cooled peach mixture over the top, then sprinkle evenly with the chilled cobbler topping.
  6. Bake in a water bath:Wrap the outside of the springform pan in two layers of foil. Place it in a larger roasting pan with about 1 inch of hot water. Bake for 65–75 minutes, until the edges are set and the center has a slight wobble.
  7. Cool gradually:Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove it and let it cool to room temperature.
  8. Chill and serve:Refrigerate for at least 4 hours, preferably overnight. Carefully remove the springform ring, slice, and serve chilled.

Find it online:https://www.cookwam.com/peach-cobbler-cheesecake/