Description
A delightful fusion of peach cobbler and cheesecake, this dessert captures creamy richness with fruity goodness, perfect for gatherings and summer barbecues.
Ingredients
Scale
- 3–4 ripe peaches, sliced
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon flour (for slurry)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1/4 cup melted butter
- 2 cups shortbread crumbs
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons flour
Instructions
- Peach Filling: Melt butter in a pot over medium heat. Add the sliced peaches and stir in sugar, cinnamon, lemon juice, and vanilla extract. Bring this mixture to a boil, then lower the heat. Mix a little flour with part of the peach syrup to make a slurry, and stir it back in. Cook until thickened, then let it cool.
- Crumble Topping: In a bowl, mix brown sugar, granulated sugar, cinnamon, and flour. Pour in the melted butter and stir until crumbly. Chill this mixture in the fridge until you’re ready to use it.
- Crust: Preheat your oven to 350°F (175°C). In a bowl, combine shortbread crumbs, sugar, and melted butter. Press this mixture into the bottom of a greased springform pan. Bake for 10 minutes, then let it cool.
- Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by heavy cream, sour cream, vanilla, and flour. Mix until the batter is lump-free.
- Assemble: Pour one-third of the cheesecake filling over the cooled crust. Layer half of the peach filling, some sauce, and crumble topping. Add the rest of the cheesecake filling and spread it evenly.
- Bake: Bake at 350°F for 1 hour and 5 minutes. After baking, turn off the oven, leaving the cheesecake inside with the door slightly open for 4 hours. Let it cool to room temperature before garnishing with remaining peaches, crumble, and whipped cream. Chill it in the fridge overnight.
Notes
Serve chilled, and consider adding whipped cream or vanilla ice cream for serving. Store leftovers in an airtight container in the fridge for 5-7 days.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: peach, cheesecake, dessert, summer, cobbler