Description
A delightful dessert that combines creamy cheesecake with sweet, spiced peaches and a crunchy crumble topping.
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
- Melt the butter in a pot over medium heat. Add the sliced peaches and stir in the sugar, cinnamon, lemon juice, and vanilla extract. Bring it to a boil, then lower the heat. Combine some of the peach syrup with the flour to make a slurry and stir it back into the pot. Cook until thickened, then set it aside to cool.
- In a bowl, mix the brown sugar, granulated sugar, cinnamon, and flour for the crumble topping. Pour in the melted butter and stir until crumbly. Chill in the fridge until ready to use.
- Preheat your oven to 350°F (175°C). In a bowl, combine the shortbread crumbs, sugar, and melted butter. Press this mixture into the bottom of a greased springform pan. Bake for 10 minutes and allow it to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Then mix in the heavy cream, sour cream, vanilla extract, and flour until smooth.
- Pour one-third of the cheesecake filling over the cooled crust. Layer half of the peach filling on top, along with some sauce and crumble. Add the remaining cheesecake filling and spread it evenly.
- Bake the cheesecake at 350°F for 65 minutes. After baking, leave the cheesecake in the oven with the door slightly open for 240 minutes. Cool at room temperature, then garnish with remaining peaches, crumble, and whipped cream, and chill overnight.
Notes
For best results, use ripe peaches and allow the cheesecake to cool slowly to prevent cracking. Chill overnight for improved texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, peach cobbler, dessert, summer, sweet treat