Peach Cobbler Cheesecake – Don’t LOSE This Recipe
📝 Step-by-Step Instructions
- Prep & Build the Crust:
- Preheat your oven to 325°F (165°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake for 8 to 10 minutes, then set aside to cool.
- Prepare the Spiced Peaches:
- In a saucepan over medium heat, toss sliced peaches with ¼ cup brown sugar, ¼ cup granulated sugar, 1 tsp cinnamon, nutmeg, and cornstarch. 🍑
- Cook for 5 minutes until juices thicken slightly, then remove from heat and allow to cool. Layer half of the peach mixture evenly over the bottom of the baked crust.
- Beat the Cheesecake Batter:
- In a large bowl or stand mixer, beat the softened cream cheese and ¾ cup granulated sugar until completely smooth and fluffy. 🧀
- Mix in sour cream, vanilla extract, and 1 tsp cinnamon.
- Add eggs one at a time, mixing on low speed just until combined. (Do not overmix!) 🥚
- Assemble Layers & Make Streusel:
- Pour the cheesecake filling over the peach layer in the springform pan. Top with the remaining cooked peaches.
- In a small bowl, cut together ¾ cup flour, ½ cup brown sugar, and 4 tbsp cold cubed butter using a fork or pastry cutter until coarse crumbs form. Sprinkle streusel evenly over the top layer. 🥮
- Bake & Chill:
- Bake at 325°F (165°C) for 60 to 65 minutes until the edges are set and the center has a slight jiggle. ⏲️
- Turn off the oven, crack the door open, and let cool inside for 1 hour to prevent cracking.
- Transfer to the counter to cool completely, then refrigerate for at least 6 hours or overnight. ❄️
- Garnish & Serve:
- Run a thin knife around the edge of the pan before removing the springform ring.
- Slice, drizzle generously with warm caramel sauce, and top with a dollop of whipped cream! 😋✨
