Peach Cobbler Meets Cheesecake 🥰🥰
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
1 tbsp all-purpose flour
Peach Cobbler Topping:
3 cups fresh or canned peaches (drained if canned)
â…“ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
1 tbsp cornstarch + 2 tbsp water (slurry)
Cobbler Crumble Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
½ tsp cinnamon
4 tbsp unsalted butter, melted
Instructions
Prepare the crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter.
Press into the bottom of a springform pan.
Bake for 10 minutes, then let cool.
Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until combined.
Stir in vanilla, sour cream, and flour.
Pour over the cooled crust.
Bake the cheesecake:
Wrap the bottom of the pan in foil and place in a larger pan.
Pour hot water around the springform pan (water bath method).
Bake at 325°F for about 50-55 minutes, until the center is slightly jiggly.
Turn off the oven, crack the door, and let it cool inside for 1 hour.
Refrigerate for at least 4 hours (or overnight).
Make the peach cobbler topping:
In a saucepan over medium heat, add peaches, brown sugar, cinnamon, and nutmeg.
Cook until peaches release juices. Stir in cornstarch slurry and cook until thickened.
Let cool completely.
Make the cobbler crumble topping:
Mix flour, sugars, cinnamon, and melted butter until crumbly.
Bake at 350°F for 10-12 minutes until golden. Let cool.
Assemble:
Spoon cooled peach topping over the cheesecake.
Sprinkle cobbler crumble on top.
Serve and enjoy!