Step-by-step instructions
- Preheat your oven to 325°F (163°C).
- Combine the graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Mix well, then press this mixture into a 9-inch springform pan to form the crust. Bake for 8-10 minutes, or until golden brown. Allow it to cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract. Mix in the eggs one at a time until fully incorporated.
- Stir in sour cream, heavy cream, flour, salt, and lemon juice until smooth. Pour this mixture over the cooled crust and bake for 55-60 minutes. Allow it to cool in the oven for 1 hour, then refrigerate for at least 4 hours to set.
- For the peach topping, combine the sliced peaches, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and cornstarch (if using) in a saucepan. Cook over medium heat for 5-7 minutes. Stir in the butter and let it cool.
- Prepare the cobbler topping by mixing the flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter until it resembles coarse crumbs. Stir in the milk and vanilla extract until everything is combined.
- Once the cheesecake has chilled, spread the peach topping evenly over it, then drop spoonfuls of the cobbler topping on top. Bake at 350°F (175°C) for 20-25 minutes.
- Allow it to cool completely, refrigerate for at least 2 hours, slice, and enjoy this delectable creation.
Best ways to enjoy it
To serve Peach Cobbler Cheesecake, consider topping it with freshly whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra touch of indulgence. Pair it with a hot cup of coffee or a refreshing iced tea to balance the sweetness and make for a delightful dessert experience.
Keeping leftovers fresh
If you find yourself with leftovers—though unlikely—store them in an airtight container in the refrigerator for up to four days. To maintain the texture, it’s best enjoyed fresh, but you can freeze it for up to two months. Just be sure to wrap it tightly in plastic wrap before placing it in an airtight container, and thaw it in the refrigerator before enjoying again.
Extra advice
A few tips can help you perfect this recipe. Ensure your cream cheese is at room temperature for easy blending, which avoids lumps in your filling. When handling fresh peaches, opt for soft, ripe ones to enhance the flavor. If you need a gluten-free option, swap the graham cracker crust for a gluten-free cookie alternative.
Creative twists
While this Peach Cobbler Cheesecake is extraordinary as is, there are so many ways to switch it up! Consider adding crushed nuts for a crunchy topping or substituting the peaches with other fruits like cherries or apples. You could also experiment with different spices or even add a splash of almond extract for a unique flavor profile.
FAQs
How long does the preparation take?
The preparation time for this Peach Cobbler Cheesecake is about 30 minutes, but remember to allow for the chilling time, which is at least four hours.
Can I use canned peaches instead of fresh?
Absolutely! Canned peaches are a great alternative, especially when fresh peaches aren’t in season. Just make sure to drain them well before using to avoid excess moisture.
Is it safe to freeze cheesecake?
Yes, you can safely freeze cheesecake! Ensure you wrap it tightly in plastic wrap and store it in an airtight container. Just remember that freezing can change the texture slightly, so it’s best enjoyed fresh.
This Peach Cobbler Cheesecake offers a delightful mix of flavors and textures, creating a dessert that’s not only pleasing to the palate but also visually stunning. Enjoy making this sweet creation and sharing it with those you love!
