Step-by-Step Instructions
Prepare the Crust: Begin by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan. Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the pan, then bake for 8-10 minutes. Let it cool once done.
Make the Peach Cobbler Topping: In a saucepan, combine the peach slices, granulated sugar, light brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring until the peaches are tender and the sauce has thickened. Set aside to cool.
Create the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Gradually add the sour cream and heavy cream, mixing until well combined. Next, add in the eggs one at a time, followed by the vanilla extract. Pour this creamy filling into your cooled crust.
Add Peach Cobbler Topping: Spoon the prepared peach mixture over the cheesecake filling, making sure to spread it evenly.
Make the Crumble Topping: In another bowl, mix together the flour, sugars, cinnamon, and salt. Cut in the cold, cubed butter until the mixture forms coarse crumbs.
Sprinkle the Crumble: Take the crumble topping and scatter it generously over the peach layer.
Bake the Cheesecake: Place your cheesecake in the oven and bake for 60-70 minutes. You want the edges to be set while the center remains slightly jiggly. Once finished, leave the cheesecake in the oven with the door ajar for one hour. After that, refrigerate for at least 4 hours or overnight to fully set.
Add Garnish (Optional): Serve with a dollop of whipped cream and fresh mint leaves for that extra special touch. Indulge in this beautiful Peach Cobbler Cheesecake!
Best Ways to Enjoy It
Your Peach Cobbler Cheesecake is now ready to be served! You can plate it with some additional caramel drizzle or fresh peach slices on top for a polished look. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic touch. This cheesecake also shines when enjoyed with a cup of coffee or tea, making for a delightful dessert experience.
How to Store & Freeze
To ensure your delicious cheesecake remains fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. It can last up to a week. If you want to extend its life, this cheesecake can also be frozen! Slice the cheesecake and wrap individual pieces in plastic wrap, followed by aluminum foil, and store them in an airtight container. Properly stored, it can last up to three months in the freezer. Just remember to thaw it in the refrigerator before serving.
Tips to Make
- Room Temperature Ingredients: For a smooth cheesecake batter, ensure that your cream cheese and eggs are at room temperature before you start mixing.
- Don’t Overbake: The cheesecake should be slightly jiggly in the center once you take it out of the oven—this ensures it will be creamy after it sets.
- Use Fresh Peaches: If possible, fresh peaches really make the flavor pop. Check for ripe ones for the best sweetness.
Creative Twists
If you’re feeling adventurous, try adding a splash of bourbon to the peach topping for a delightful twist or substitute apricots or nectarines for a different fruit profile. You could also turn this beautiful cheesecake into individual servings by using ramekins or muffin tins! For a healthier option, swap sugar for a favorite sweetener and use low-fat cream cheese.
FAQs
What is the prep time for this recipe?
You can expect to dedicate about 30-40 minutes for preparation before the baking begins. Don’t forget to account for cooling and chilling time afterward!
Can I use frozen peaches?
Absolutely! Just make sure to thaw and drain any excess moisture from them before cooking. Fresh is best, but frozen peaches work well in a pinch.
How long can I keep leftovers?
Stored properly in the fridge, your cheesecake will be good for up to a week. If you want to save it for longer, consider freezing it for up to three months.
Dig into this delightful Peach Cobbler Cheesecake. It’s a dish that will bring smiles to everyone at your table!
