This Peach Cobbler Cheesecake is the ultimate fusion of creamy vanilla cheesecake, juicy summer peaches, and a soft, buttery cobbler topping. It’s a crowd-pleasing dessert, perfect for any summer gathering!
Ingredients:
For the Cheesecake:
- 1 ¾ cups graham cracker crumbs (about 1 package)
- Pinch of kosher salt
- 4 tbsp unsalted butter, melted
- 32 oz cream cheese (4 packages), room temperature
- 1 ½ cups granulated sugar
- 2 tbsp all-purpose flour
- ½ tsp lemon zest
- 1 tsp vanilla extract
- 5 large eggs, room temperature
- 1 cup sour cream
For the Peach Topping:
- 2 cups peaches, sliced
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 2 tsp all-purpose flour
- 1 tsp lemon juice
For the Cobbler Topping:
- ½ cup all-purpose flour
- 2 tbsp packed brown sugar
- 2 tbsp granulated sugar
- ½ tsp baking powder
- ¼ tsp kosher salt
- 3 tbsp cold unsalted butter
- 2 tbsp boiling water
Instructions:
1. Prepare the Cheesecake Crust:
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a food processor, pulse the graham crackers and salt until finely ground. Stir in the melted butter.
- Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Set aside to cool, and increase the oven temperature to 450°F (232°C).
- Wrap the outside of the springform pan with foil to prevent leaks.
2. Make the Cheesecake Filling:
- Beat the cream cheese on medium speed for 3-4 minutes until smooth.
- Add the sugar, flour, lemon zest, salt, and vanilla, and mix for another 4 minutes.
- Add the eggs one at a time, mixing well between each addition. Fold in the sour cream until just combined.
- Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake:
- Place the springform pan into a roasting pan. Add hot water to the roasting pan, reaching halfway up the sides of the springform pan.
- Bake at 450°F (232°C) for 15 minutes, then reduce the heat to 225°F (107°C) and bake for another 25 minutes.
4. Add the Peach & Cobbler Toppings:
- Spread the peach topping evenly over the cheesecake. Dollop the cobbler topping over the peaches.
- Return to the oven and bake for an additional 25-35 minutes, until the cheesecake is set and the cobbler topping is golden.
5. Cool the Cheesecake:
- Turn off the oven, prop the door open, and let the cheesecake cool for 1 hour. Transfer to a cooling rack and cool to room temperature. Refrigerate for 6-24 hours before serving.
6. Make the Peach Topping:
- In a saucepan, melt the butter over medium heat. Add the sliced peaches, sugars, flour, and lemon juice. Cook for 5-10 minutes until thickened. Set aside to cool.
7. Prepare the Cobbler Topping:
- In a bowl, whisk together the flour, sugars, baking powder, and salt. Grate the cold butter into the dry ingredients and mix until crumbly. Add boiling water and stir until just combined.