Peach Cobbler Cheesecake

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Description: This Peach Cobbler Cheesecake is a perfect combination of two beloved desserts: creamy cheesecake and warm, fruity peach cobbler. The rich, velvety cheesecake base is topped with sweet, spiced peaches and a buttery, crumbly streusel topping that gives it the signature “cobbler” texture. This dessert is indulgent and delicious, perfect for summer gatherings, holidays, or any occasion when you want to impress your guests with a unique treat.

Origin: The concept of combining cheesecake and cobbler is a modern twist on traditional American desserts. Cheesecake is known for its rich, creamy texture, while cobbler has long been a favorite Southern dessert, typically made with fruit and a biscuit or crumb topping. Together, they create an irresistible fusion of flavors and textures.

Ingredients (for 10-12 servings):

For the Cheesecake Base:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream

For the Peach Topping:

  • 4 cups fresh or frozen peaches, sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch (optional, for thickening)
  • 2 tablespoons unsalted butter

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • ¼ cup rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cubed

Optional Garnishes:

  • Whipped cream
  • Fresh mint leaves
  • Extra peach slices for decoration

Instructions:

  1. Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or line the bottom with parchment paper.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture into the bottom of the prepared springform pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
  3. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition. Add the sour cream and mix until the batter is smooth and combined.
  4. Bake the cheesecake base: Pour the cheesecake mixture over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
  5. Prepare the peach topping: While the cheesecake is cooling or setting, make the peach topping. In a medium saucepan, combine the sliced peaches, sugar, lemon juice, cinnamon, and cornstarch (if using). Cook over medium heat, stirring occasionally, until the peaches soften and the sauce thickens, about 8-10 minutes. Remove from heat and stir in the butter. Let the peach mixture cool to room temperature.
  6. Make the streusel topping: In a small bowl, combine the flour, brown sugar, oats, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture forms a crumbly texture.
  7. Assemble the cake: Once the cheesecake is fully chilled, spoon the peach topping over the cheesecake, spreading it evenly. Then, sprinkle the streusel topping over the peaches.
  8. Bake the assembled cheesecake: Return the cheesecake to the oven and bake for an additional 15-20 minutes, or until the streusel is golden and the peach topping is bubbly. Remove from the oven and allow the cheesecake to cool completely.
  9. Chill and serve: Once the cheesecake has cooled, refrigerate it for at least 2 hours to ensure it is fully set. Slice and serve with whipped cream, fresh mint leaves, and additional peach slices for garnish, if desired.

Tips for Success:

  • Crust: If you prefer a softer crust, you can substitute the graham cracker crumbs with crushed vanilla wafers or digestive biscuits.
  • Peaches: Fresh or frozen peaches both work well. If using frozen peaches, thaw and drain them before cooking to avoid excess liquid.
  • Streusel: For an extra crunchy streusel, you can add chopped nuts (such as pecans or walnuts) to the topping mixture.
  • Serve: Serve chilled for the best texture, as the cheesecake will hold its shape better when well-chilled.

Recommendations:

  • This Peach Cobbler Cheesecake pairs wonderfully with a glass of chilled sweet white wine or iced tea for a refreshing treat.
  • For an added twist, drizzle some caramel sauce over the top for extra sweetness.

Nutrition (per slice, approximate):

  • Calories: 450-500
  • Protein: 6g
  • Carbohydrates: 55g
  • Fat: 25g
  • Fiber: 3g
  • Sugar: 38g
  • Sodium: 270mg

This Peach Cobbler Cheesecake is a show-stopping dessert that combines creamy cheesecake with a sweet, fruity peach topping and a delicious streusel crunch. It’s the perfect treat for summer celebrations or any time you want to indulge in a rich, decadent dessert!

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