Description
A rich and tangy cheesecake featuring a graham cracker crust, a velvety cream cheese filling, and a homemade cooked peach cobbler topping. This dessert combines rustic charm with luxurious comfort.
Ingredients
Scale
- 1 ½ cups Graham Cracker Crumbs
- 5 tablespoons Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- Pinch of Salt
- 24 ounces Full-Fat Cream Cheese, softened
- ¾ cup Granulated Sugar
- 3 Large Eggs, room temperature
- ½ cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 tablespoons All-Purpose Flour
- 3 cups Fresh or Frozen Peaches, sliced
- ¼ cup White Sugar
- ½ teaspoon Ground Cinnamon
- 1 tablespoon Lemon Juice
- 1 teaspoon Cornstarch
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, sugar, and salt until resembling wet sand. Press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes until toasted. Let cool completely.
- While crust cools, combine sliced peaches, sugar, cinnamon, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 10-12 minutes until juices thicken. Cool to room temperature.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until combined.
- Mix in sour cream and vanilla extract until smooth. Add flour and mix on low speed just until incorporated.
- Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
- Pour batter over cooled crust. Spoon cooled peach mixture over the top.
- Bake at 325°F (165°C) for 60-70 minutes until edges are set but center has a slight jiggle.
- Turn off oven and crack door open. Let cheesecake sit in oven for 1 hour to cool gradually.
- Remove from oven, run a knife around the edge, and cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Ensure cream cheese and eggs are at room temperature to prevent curdling. Do not overmix the batter to avoid cracks. The cheesecake must be chilled for at least 4 hours to set properly. For clean slices, dip a serrated knife in hot water between cuts.
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 35
- Sodium: 280
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
Keywords: peach cobbler cheesecake, summer dessert, cream cheese dessert, graham cracker crust, baked cheesecake, fruit dessert